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

by Alexander Filippini

Luncheon.

• Timbales à l’Ecossaise, [361].
• Tendron of Veal, Morlaisienne, [635].
• Sweet Potatoes Soufflées, [1010].
• Lobster Salad, [1061].
• Apple Pie, [1083].

Dinner.

• Clams, [300].
• Consommé d’Orléans, [110].
• Olives. Cucumbers, [289].
• Shad, vert pré, [328].
• Cromesquis of Chicken à la Richelieu, [764].
• Calf’s Liver, braised, Bourgeoise, [583].
• Potato Croquettes, [997].
• Roast Beef, [527].
• Lettuce Salad, [1057].
• Maraschino Pudding, [1134].
• Coffee, [1349].

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Tuesday, February —.

Breakfast.

• Lobster Omelet, [454].
• Hashed Turkey à la Crême, [804].
• Lamb’s Tongues, sauce piquante, [203].
• Stewed Potatoes, [994].
• Stewed Quinces, [1338].

Luncheon.

• Oysters à la Baltimore, [388].
• Brisotin of Veal à l’Ecarlate, [555].
• Macaroni au Gratin, [955].
• Baked Apples, [1124].