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

by Alexander Filippini

Breakfast.

• Boiled Eggs.
• Broiled Pompano, maître d’hôtel, [329].
• Flat Sausages, with mashed Potatoes, [719].
• Turnips and Gravy, [967].
• Crême en Mousse au Kirsch, [1256].

Luncheon.

• Broiled Shad, [326].
• Cucumber Salad, [289].
• Boiled Turkey, Celery sauce, [796].
• Fried Sweet Potatoes, [993].
• Frangipani Tarts, [1121].

Dinner.

• Shrewsbury Oysters, [298].
• Consommé Tapioca, [104].
• Radishes, [292]. Lyons Sausage, [286].
• Smelts à la Toulouse, [354].
• Tenderloin of Beef, marinaded, Russian sauce, [511].
• Succotash, [1022].
• Saddle of Lamb à la Sévigné, [669].
• Romaine Punch, [1304].
• Roast Goose, [808].
• Chicory Salad, [1045].
• Iced Diplomatic Pudding, [1288].
• Strachino Cheese.
• Coffee, [1349].

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Monday, March —.

Breakfast.

• Omelet with Cèpes, [460].
• Fish Balls, [347].
• Minced Beef à la Catalan, [502].
• Potatoes Gastronome, [1000].
• Peach Marmalade, [1331].