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

by Alexander Filippini

Dinner.

• Oysters, [298].
• Green Turtle, [16].
• Olives. Radishes, [292].
• Small Bouchées à la Reine, [270].
• Terrapin à la Baltimore, [396].
• Mignon Filets, with Mushrooms, [514].
• Fresh Green Peas à l’Anglaise, [978].
• Fricassee of Chicken, with Curry, [792].
• Lima Beans, [952].
• Punch en Surprise, [1309].
• Red-head Duck, [876].
• Lettuce Salad, [1058].
• Plum Pudding, [1163].
• Gorgonzolla Cheese.
• Coffee, [1349].

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Monday, February —.

Breakfast.

• Eggs, with Tarragon, [429].
• Broiled Veal Kidneys à la Diable, [715].
• Stewed Tomatoes, [1027].
• Tripe à la Mode de Caën, [547].
• Peach Marmalade, [1331].

Luncheon.

• Stewed Oysters à la Pompadour, [384].
• Mutton Chops, Soyer, [647].
• Spaghetti, with black butter, [954], [159].
• Anchovy Salad, [1037].
• Hot Savarin, [1198].

Dinner.

• Little Neck Clams, [300].
• Purée of Lima Beans, [49].
• Sardines, [283]. Celery, [290].
• Sheep’s-head à la Créole, [339].
• Shoulder of Lamb à la Macédoine, [697].
• Risotto, [1017].
• Chicken Vol-au-Vent, with Mushrooms, [810].
• Roast Loin of Pork, [751].
• Barbe de Capucine Salad, [1038].
• Meringue Glacées, [1301].
• Coffee, [1349].