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

by Alexander Filippini

Breakfast.

• Oatmeal, with Cream.
• Eggs à la Meyerbeer, [437].
• Broiled Deviled Kidneys, [715].
• Potatoes à la Rice, [1007].
• Malaga Grapes.

Luncheon.

• Broiled Pompano, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Mutton Chops, Soyer, [647].
• Spaghetti au Gratin, [961].
• Sago Pudding, [1140].

Dinner.

• Oysters, [298].
• Cream à l’Allemande, [84].
• Radishes, [292]. Celery, [290].
• Lobster à la Newburg, [359].
• Broiled Tenderloin à la Trianon, [507].
• Potatoes à la Hanna, [1012].
• Lamb Chops, maison d’or, [683].
• Spinach, with Croûtons, [943].
• Punch à la Française, [1311].
• Roast English Snipe, [868].
• Barbe de Capucine Salad, [1038].
• Macédoine Glacée à la Cavour, [1298].
• Stilton Cheese.
• Coffee, [1349].

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Monday, February —.

Breakfast.

• Omelet, with Smoked Beef, [461].
• Fried Oysters, [380].
• Lamb Steak à l’Américaine, [718].
• Lima Beans, [952].
• Brioche, [1201].