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

by Alexander Filippini

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Saturday, February —.

Breakfast.

• Omelet Raspail, [467].
• Hashed Mutton au Gratin, [653].
• Pig’s Feet à la Boston, [730].
• Succotash, [1022].
• French Pancake, [1186].

Luncheon.

• Cromesquis aux Truffles, [268].
• Calf’s Head à la Financière, [637].
• Stewed Sweet Potatoes, [995].
• Rum Omelet, [476].

Dinner.

• Clams, [300].
• Purée of Chestnuts, [91].
• Celery, [290]. Olives.
• Sole à la Normande, [318].
• Antelope Chops, port wine sauce, [891].
• Potatoes Château, [1009].
• Chicken Sauté à la Bordelaise, [776].
• Asparagus, drawn butter, [904], [157].
• Roast Mutton, [585].
• Celery Salad, [1042].
• Savarin à l’Anglaise, [1199].
• Coffee, [1349].

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Sunday, February —.