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].
• Ox-Tail à l’Anglaise, [40].
• Olives. Cucumbers, [289].
• Bass à la Bordelaise, [341].
• Salmi of Plover à la Moderne, [870].
• Turnips, with gravy, [967].
• Mignon Filets à la Bohémienne, [513].
• Asparagus, Hollandaise, [904].
• Roast Goose, [808].
• Barbe de Capucine Salad, [1038].
• Apple Pudding, [1152].
• Coffee, [1349].

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Sunday, March —.

Breakfast.

• Omelet, with cheese, [469].
• Picked-up Codfish, [346].
• Minced Beef à la Catalan, [502].
• Hashed Potatoes au Gratin, [1004].
• Oatmeal, with cream.

Luncheon.

• Canapé Lorenzo, [391].
• Broiled Spring Chickens, [756].
• Sweet Potatoes à l’Hollandaise, [999].
• Russian Salad, [1065].
• Chaussons, [1236].

Dinner.

• Oysters à l’Alexandre Dumas, [299].
• Purée Faubonne, [46].
• Sardines, [283]. Celery, [290].
• Shad, vert-pré, [328].
• Shells of Sweetbreads à la Cardinal, [622].
• Artichokes à la Florentine, [903].
• Breast of Turkey à la Robinson, [807].
• Cauliflower au Gratin, [926].
• Punch à la Delmonico, [1303].
• Roast Squab sur Canapé, [816].
• Celery, Mayonnaise salad, [1042].
• Raspberry Water-ice, [1281].
• Lady-fingers, [1231].
• Gorgonzolla Cheese.
• Coffee, [1349].