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

by Alexander Filippini

Breakfast.

• Omelet, with Peas, [459].
• Broiled Ham, [753].
• Calf’s Liver à l’Alsacienne, [582].
• Mashed Potatoes au Gratin, [998].
• Wheat Cakes, [1184].

Luncheon.

• Crabs à la St. Laurent, [372].
• Sausages à la Gastronome, [740].
• Broiled Tomatoes, [1025].
• Potato Salad, [1073].
• Boiled Apple Dumplings, [1127].

Dinner.

• Little Neck Clams, [300].
• Tomatoes and Rice, [57].
• Olives. Celery, [290].
• Bluefish à l’Italienne, [337].
• Tenderloin, Marinaded, Russian sauce, [511].
• Beans Panachés, [950].
• Lamb Chops à la Signora, [681].
• Brussels Sprouts, [922].
• Roast Chicken, [755].
• Celery, Mayonnaise Salad, [1042].
• Biscuits Tortoni, [1287].
• Petites Bouchées à la Mme. Astor, [1238].
• Coffee, [1349].

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Thursday, February —.

Breakfast.

• Kidney Omelet, [463].
• Oysters à la Paulette, [383].
• Hamburg Steak, Colbert sauce, [526], [190].
• Stewed Sweet Corn, [964].
• Crême en Mousse au Maraschino, [1257].