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

by Alexander Filippini

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Epigrammes of Lamb à la Chicorée, [690].
• Fried Sweet Potatoes, [993].
• String-Bean Salad, [1068].
• Peach Tarts, [1106].

Dinner.

• Oysters, [298].
• Consommé au Sago, [104].
• Thon, [282]. Radishes, [292].
• Bass à la Bordelaise, [341].
• Tenderloin of Beef Piqué, sauce Périgueux, [516], [191].
• Stewed Tomatoes, [1027].
• Sweetbread Croquettes, with Peas, [620].
• Roast Teal Ducks, [859].
• Tomato and Lettuce Salad, [1060].
• Charlotte Panachée, [1300].
• Coffee, [1349].

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Sunday, February —.

Breakfast.

• Poached Eggs on Toast, Anchovy butter, [404], [146].
• Whitebait, [301].
• Smoked Beef, with Cream, [486].
• Potatoes à la Rice, [1007].
• Preserved Raspberries, [1346].

Luncheon.

• Broiled Spanish-mackerel, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Beefsteak Pie à l’Américaine, [488].
• Omelet au Kirsch, [476].