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

by Alexander Filippini

Breakfast.

• Eggs à la Béchamel, [416].
• Oysters en Brochette au Petit Salé, [385].
• Minced Lamb à l’Anglaise, [688].
• Potatoes, maître d’hôtel, [985].
• French Pancake, with jelly, [1187].

Luncheon.

• Crabs à la St. Jean, [371].
• Stewed Veal à la Chasseur, [632].
• Stuffed Egg-plant, [909].
• Cauliflower Salad, [1040].
• Coffee Eclairs, [1244].

Dinner.

• Little Neck Clams, [300].
• Cream Palestine, [74].
• Tomatoes, [288]. Celery, [290].
• Shad, with fine Herbs, [323].
• Suprême of Chicken à la Bayard, [787].
• Broiled Tomatoes, [1025].
• Lamb Steak, with purée of Chestnuts, [716], [131].
• Stewed Mushroom on Toast, [914].
• Roast Squabs, [816].
• Celery Salad, [1042].
• Pie à la Martha Washington, [1105].
• Coffee, [1349].

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Saturday, February —.

Breakfast.

• Omelet à la Vanderbilt, [471].
• Tripe à la Bordelaise, [544].
• Mutton Kidneys, with Bacon, [661].
• Turnips, cream sauce, [967], [181].
• Apples, with Rice, [1169].