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

by Alexander Filippini

Luncheon.

• Lobster à l’Américaine, [357].
• Irish Mutton Stew, [660].
• Corn Stewed with butter, [964].
• Deviled Lamb Fries, maître d’hôtel, [672], [145].
• Tomato Salad, [1070].
• Caramel Pudding, [1166].

Dinner.

• Oysters à l’Alexandre Dumas, [299].
• Potage à la Montmorency, [97].
• Olives. Celery, [290].
• Sheep’s-head au Gratin, [319].
• Broiled Tenderloin of Beef à la Chéron, [504].
• Parisian Potatoes, [986].
• Coquilles of Sweetbreads à la Dreux, [621].
• Punch en Surprise, [1309].
• Roast Chicken, [755].
• Lettuce Salad, [1057].
• Neapolitan Ice-cream, [1292].
• Biscuits à la Richelieu, [1232].
• Roquefort Cheese.
• Coffee, [1349].

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Monday, March —.

Breakfast.

• Omelet Régence, [470].
• Oysters en Brochette au Petit Salé, [385].
• Smoked Beef, with cream, [486].
• Potato Croquettes, [997].
• Iced Timbale of Rice, [1175].

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Lamb en Brochette à la Dumas, [674].
• Stuffed Egg-plant, [909].
• Chicken Croquettes, with peas, [276].
• Pear Tarts, [1109].