The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

Breakfast.

• Omelet Régence, [470].
• Broiled Ham, [753].
• Lamb Chops à la Robinson, [682].
• Lima Beans, [952].
• Stewed Plums, [1337].

Luncheon.

• Broiled Deviled Lobster, butter sauce, [364], [159].
• Stewed Tripe à la Lyonnaise, [548].
• Fried Egg-plant, [907].
• Apple Fritters, [1191].

Dinner.

• Oysters, [298].
• Crabs, with Gumbo, [24].
• Radishes, [292]. Olives.
• Smelts, Toulouse, [354].
• Tendron of Veal à la Chipolata, [636].
• Chicken Sauté à la Parmentier, [773].
• Tomatoes à la Bock, [1026].
• Roast Squabs, [816].
• Beet-root and Doucette Salad, [1053].
• Almond Cake, [1224].
• Neufchatel Cheese.
• Coffee, [1349].

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Wednesday, February —.

Breakfast.

• Eggs à la Hyde, [448].
• Broiled Boned Smelts, tartare sauce, [354], [207].
• Escalops of Veal au Jus, [568].
• Hashed Potatoes, [1002].
• Milan Cake, [1228].