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

by Alexander Filippini

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Thursday, March —.

Breakfast.

• Poached Eggs on toast, anchovy butter, [404].
• Fried Whitebait, [301].
• Tripe à la Bordelaise, [544].
• Hashed Potatoes au Gratin, [1004].
• Crême-en-mousse au maraschino, [1257].

Luncheon.

• Crabs à la St. Jean, [371].
• Hashed Turkey en bordure, [805].
• Stewed Lima Beans, [952].
• Pumpkin Pie, [1099].

Dinner.

• Blue Point Oysters, [298].
• Cream of Lima Beans, [75].
• Celery, [290]. Thon, [282].
• Salmon à l’Irlandaise, [307].
• Shoulder of Lamb, Flamande, [699].
• Risotto, [1017].
• Sweetbreads, larded, with Mushrooms, [609].
• Green Peas à l’Anglaise, [978].
• Roast Red-head Ducks, [876].
• Watercress Salad, [1072].
• Charlotte Russe, [1261].
• Stilton Cheese.
• Coffee, [1349].

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Friday, March —.