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

by Alexander Filippini

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Monday, March —.

Breakfast.

• Eggs à la Meyerbeer, [437].
• Aiguillettes of Bass, with White Wine, [342].
• Chicken Livers en Brochette, with bacon, [769].
• French Fried Potatoes, [993].
• Stewed Apples, [1332].

Luncheon.

• Welsh Rare-bit, Golden Buck, [295].
• Shoulder of Lamb, purée Normande, [694].
• Spinach au Croûtons, [940].
• Herring Salad, [1074].
• Rhubarb Pie, [1085].

Dinner.

• Clams, [300].
• Printanier Grénat, [51].
• Olives. Radishes, [292].
• Codfish à l’Hollandaise, [317].
• Mignon Filets à la Pompadour, [509].
• French String Beans, [948].
• Chicken Sauté à la Ch. C. Delmonico, [1355].
• French Peas.
• Roast Reed-birds, [877].
• Doucette Salad, [1052].
• Rice Pudding, [1143].
• Coffee, [1349].

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Tuesday, March —.