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

by Alexander Filippini

Dinner.

• Clams, [300].
• Purée of Green Peas, [49].
• Olives. Radishes, [292].
• Bass à la Bordelaise, [341].
• Hashed Turkey, with Cream, [804].
• Lamb Chops à la Villeroi, [686].
• Spinach au Croûtons, [943].
• Roast Chicken, [755].
• Celery Salad, [1041].
• Baba, [1216].
• Coffee, [1349].

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Saturday, March —.

Breakfast.

• Eggs à la Livingstone, [410].
• Breaded Broiled Lamb Fries, Tomato sauce, [673].
• Mignon Filets à la Parisienne, [514].
• Potato Croquettes, [997].
• Corn Fritters, [965].

Luncheon.

• Stuffed Deviled Crabs, [370].
• Stewed Mutton à la Parisienne, [708].
• Broiled Chicken Livers au Petit Salé, [769].
• Choux à la Crême, [1246].

Dinner.

• Oysters, [298].
• Ox-Tail à l’Ecossaise, [39].
• Celery, [290]. Lyons Sausage, [286].
• Perch aux Fines Herbes, [331].
• Pork Chops, Apple sauce, [748].
• Succotash, [1022].
• Chicken Sauté à la Maryland, [785].
• Green Peas à l’Anglaise, [978].
• Roast Plovers, [865].
• Dandelion Salad, [1049].
• Charlotte Russe, [1261].
• Coffee, [1349].