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

by Alexander Filippini

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Friday, March —.

Breakfast.

• Eggs, with brown butter, [414].
• Broiled Shad, maître d’hôtel, [326].
• Pig’s Feet à la Boston, [730].
• Saratoga Potatoes, [1011].
• Buckwheat Cakes, [1183].

Luncheon.

• Crabs à l’Anglaise, [373].
• Epigramme of Lamb, Macédoine, [689].
• Lima Beans, [952].
• Cold Bass en Remoulade, [209].
• Pineapple Fritters, [1191].

Dinner.

• Little Neck Clams, [300].
• Cream of Rice, [78].
• Tomatoes, [288]. Celery, [290].
• Codfish, egg sauce, [352], [161].
• Salmi of Doe-birds à la Gastronome, [842].
• String Beans, with butter, [948].
• Veal Cutlets à la Philadelphie, [565].
• Roast Leg of Lamb, [648].
• Barbe de Capucine Salad, [1038].
• Custard Pudding, [1154].
• Coffee, [1349].

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Saturday, March —.