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

by Alexander Filippini

Luncheon.

• Oysters à la Poulette, [383].
• Braised Calf’s Liver, Bourgeoise, [583].
• Fried Oyster-plant, [1021].
• Timbales à la Schultze, [263].
• Savarin, [1197].

Dinner.

• Clams, [300].
• Spaghetti, with Tomatoes, [56].
• Tomatoes, [288]. Olives.
• Salmon Croquettes, Cream sauce, [364], [181].
• Croustade of Kidneys à la Périgueux, [680], [191].
• Chicken Sauté, with Tarragon, [774].
• Potatoes à l’Hanna, [1012].
• Roast Mutton, [585].
• Celery Salad, [1041].
• Fruit Pudding, [1161].
• Coffee, [1349].

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Tuesday, March —.

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Broiled Sardines on toast, [403].
• Lamb Chops, sauce Colbert, [647], [190].
• Potatoes Lyonnaise, [991].
• Maraschino Jelly, [1319].

Luncheon.

• Stuffed Deviled Clams, [376].
• Hamburg Steak, Poivrade sauce, [526], [194].
• Broiled Tomatoes, [1025].
• Iced Timbale of Rice, [1175].