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

by Alexander Filippini

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Saturday, March —.

Breakfast.

• Smoked Beef Omelet, [461].
• Broiled Smelts, Béarnaise sauce, [353].
• Lamb Steak à l’Américaine, [718].
• Potatoes, maître d’hôtel, [985].
• Apples and Rice, [1169].

Luncheon.

• Matelote of Eels, [332].
• Fried Sweet Potatoes, [993].
• Corned Beef, with Kale Sprouts, [490].
• Plum Pie, [1094].

Dinner.

• Oysters, [298].
• Consommé Dubourg, [101].
• Radishes, [292]. Thon, [282].
• Sheep’s-head aux fines Herbes, [323].
• Epigrammes of Lamb, Louisianaise, [691].
• Stuffed Lettuce, [953].
• Salmi of Ptarmigan à la Chasseur, [864].
• Tomatoes à la Reine, [1024].
• Roast Beef, [527].
• Dandelion Salad, [1049].
• Apricot Pudding, [1151].
• Coffee, [1349].

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Sunday, March —.