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

by Alexander Filippini

Breakfast.

• Shrimp Omelet, [453].
• Fish Balls, [347].
• Hashed Beef au Gratin, [653].
• Saratoga Potatoes, [1011].
• Baked Apples, [1124].

Luncheon.

• Oysters en Brochette au Petit Salé, [385].
• Stewed Veal à la Grecque, [626].
• Cauliflower Salad, [1040].
• Gooseberry Tarts, [1114].

Dinner.

• Blue Point Oysters, [298].
• Consommé Napolitaine, [37].
• Celery, [290]. Lyons Sausage, [286].
• Bass, Anchovy sauce, [352], [163].
• Braised Beef à la Bignon, [484].
• Sorrel, with Eggs, [974].
• Pigeon Cutlets à la Victoria, [815].
• Flageolets, [1365].
• Roast Spring Lamb, [1361].
• Escarole salad, [1055].
• Baba au Rhum, [1217].
• Imported Brie Cheese.
• Coffee, [1349].

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Wednesday, March —.

Breakfast.

• Eggs au Miroir, [425].
• Broiled Pickerel, maître d’hôtel, [329].
• Calf’s Liver à l’Alsacienne, [582].
• Stewed Potatoes, [995].
• Red Currant Jelly, [1326].