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

by Alexander Filippini

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Sunday, March —.

Breakfast.

• Eggs à la Suisse, [441].
• Rice à l’Airolo, [1171].
• Corned Beef Hash au Gratin, [529].
• Sausages à l’Anglaise, [736].
• Stewed Tomatoes, [1027].
• Waffles and Sugar, [1196].

Luncheon.

• Lobster à la Newburg, [359].
• Stewed Veal, with Oyster-plant, [630].
• Macédoine Salad, [1063].
• Rice and Orange Pudding, [1130].

Dinner.

• Oysters, [298].
• Potage à la Dorsay, [96].
• Celery, [290]. Radishes, [292].
• Sole Joinville, [322].
• Squabs en Crapaudine, [819].
• Potatoes, Duchesse, [1006].
• Antelope Steaks, purée of Chestnuts, [882].
• Risotto, [1017].
• Punch à la Cardinal, [1306].
• Roast Tenderloin of Beef, [516].
• Lettuce and Tomato Salad, [1060].
• Omelet Soufflée, [474].
• Camembert Cheese.
• Coffee, [1349].

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Monday, March —.