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

by Alexander Filippini

Breakfast.

• Scrambled Eggs, with truffles, [407].
• Cods’ Tongues, black butter, [349].
• Lamb en Brochette à la Dumas, [674].
• Hashed Potatoes, [1002].
• Crême en Mousse au Café, [1253].

Luncheon.

• Broiled Pompano, maître d’hôtel, [329].
• Calf’s Head à la Cavour, [638].
• Oyster-plant à la Poulette, [1019].
• Tongue Salad, [1056].
• Cherry Tarts, [1111].

Dinner.

• Glen Cove Clams, [300].
• Cream of Lentils à la Major-domo, [88].
• Radishes, [292]. Olives.
• Lobster Cutlets, sauce Colbert, [366], [190].
• Broiled Tenderloin à la Florentine, [506].
• Stewed Flageolets, [947].
• Salmi of Duck, with olives, [827].
• Brussels Sprouts, [923].
• Roast Mutton, [585].
• Lettuce, Mayonnaise salad, [1042], [1057].
• Baked Apple Dumplings, [1122].
• Gorgonzolla Cheese.
• Coffee, [1349].

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Friday, March —.

Breakfast.

• Omelet à l’Espagnole, [472].
• Scallops à la Paulette, [392], [598].
• Chicken Livers, sautés au madère, [767].
• Potatoes à l’Hanna, [1012].
• Small Brioches, [1202].