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

by Alexander Filippini

Dinner.

• Little Neck Clams, [300].
• Sorrel Fermière, [81].
• Celery, [290]. Sardines, [283].
• Fresh Mackerel, with white wine, [342].
• Curry of Lamb à l’Indienne, [677].
• Fried Oyster-plant, [1021].
• Chicken Sauté à la Bordelaise, [776].
• Brussels Sprouts, [922].
• Roast Leg of Lamb, [648].
• Doucette Salad, [1054].
• Sago Pudding, [1140].
• Coffee, [1349].

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Tuesday, March —.

Breakfast.

• Eggs à la Turque, [439].
• Broiled Perch, tomato sauce, [353], [205].
• Hashed Lamb à la Polonaise, [700].
• Saratoga Potatoes, [1011].
• Stewed Peaches, [1334].

Luncheon.

• Oysters à la Baltimore, [388].
• Veal Cutlets à la Milanaise, [563].
• Potatoes à la Rice, [1007].
• Turban of Apples, [1174].

Dinner.

• Oysters, [298].
• Beef à l’Ecossaise, [5].
• Tomatoes, [288]. Olives.
• Red-snapper à l’Hollandaise, [317].
• Balotine of Squab à l’Italienne, [818].
• Shoulder of Lamb, jardinière, [696].
• String Beans, [948].
• Roast Plovers, [865].
• Watercress Salad, [1072].
• Almond Cake, [1224].
• Coffee, [1349].