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

by Alexander Filippini

Breakfast.

• Tomato Omelet, [456].
• Shad, with Sorrel, [327].
• Potatoes, maître d’hôtel, [985].
• Spaghetti au Gratin, [961].
• Rice and Milk, [1177].

Luncheon.

• Fish Balls, [347].
• Stewed Beef à l’Egyptienne, [540].
• Rice à la Ristori, [1016].
• Lobster Salad, [1061].
• Peach Tarts, [1106].

Dinner.

• Little Neck Clams, [300].
• Onion, [130].
• Sardines, [283]. Olives.
• Red-snapper, Egg sauce, [309], [161].
• Mutton Chops, Napolitaine, [646].
• Beans Panachés, [950].
• Chicken Croquettes à l’Ecarlate, [760].
• Cauliflower, Hollandaise, [925], [160].
• Roast Corn Plovers, [865].
• Chicory Salad, [1045].
• Baba au Madère, [1217].
• Coffee, [1349].

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Saturday, March —.

Breakfast.

• Eggs à la Tripe, [419].
• Fried Sole, Colbert sauce, [320].
• Hashed Mutton en bordure, [653].
• Potatoes en paille, [1014].
• Corn Fritters, [965].