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

by Alexander Filippini

Luncheon.

• Welsh Rarebit, [294].
• Bass, with fine Herbs, [323].
• Broiled Porterhouse Steak, [524].
• Macaroni Croquettes, [279].
• Pumpkin Pie, [1099].

Dinner.

• Oysters, [298].
• Brunoise, with Sorrel, [4].
• Celery, [290]. Olives.
• Salmon Cutlets, Victoria, [366].
• Antelope Steak, Currant jelly, [890].
• Oyster Plant à la Poulette, [1019].
• Mignon Filets, with Marrow, [510].
• Cauliflower, sauce Hollandaise, [925].
• Upland Plovers, sur canapé, [865].
• Escarole Salad, [1055].
• Coffee Ice Cream, [1273].
• Fancy Almond Cakes, [1239].
• Coffee, [1349].

---

Thursday, February —.

Breakfast.

• Omelet, with Chicken Livers, [464].
• Broiled Sardines on Toast, [403].
• Broiled Calf’s Liver and Bacon, [584].
• Watercress Salad, [1072].
• Brioche Fluttes, [1204].

Luncheon.

• Soft Clams à la Newburg, [390].
• Lamb Stewed à la Créole, [711].
• Herring Salad, [1074].
• Cherry Tarts, [1111].