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

by Alexander Filippini

Dinner.

• Clams, [300].
• Cream of Barley, [77].
• Radishes, [292]. Cucumbers, [289].
• Shad, with Sorrel, [327].
• Chicken Sauté à la Bohémienne, [778].
• Stuffed Tomatoes, [1023].
• Coquilles of Sweetbreads à la Dreux, [621].
• New Peas, with cream, [980].
• Roast Turkey, [800].
• Lettuce Salad, [1059].
• Baked Apple Dumplings, [1122].
• Coffee, [1349].

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Friday, February —.

Breakfast.

• Hominy and Cream, [1034].
• Scrambled Eggs, with Truffles, [407].
• Picked-up Codfish, [346].
• Sausages, with White Wine, [735].
• Potatoes, maître d’hôtel, [985].
• Corn Fritters, [965].

Luncheon.

• Skate, with black butter, [325], [159].
• Corned Beef Hash en Bordure, [531].
• Stuffed Egg-plant, [909].
• Stewed Peaches, [1334].

Dinner.

• Oysters, [298].
• Consommé à l’Africaine, [116].
• Radishes, [292]. Caviare, [281].
• Bluefish à l’Italienne, [337].
• Tenderloin Piqué à la Provençale, [518].
• Cauliflower au Gratin, [926].
• Veal Cutlets à la Maréchale, [562].
• String Beans, [948].
• Doe-birds à l’Américaine, [840].
• Chicory Salad, [1046].
• Apples Meringuées, [1248].
• Coffee, [1349].