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

by Alexander Filippini

Luncheon.

• Broiled Veal Kidneys, with Bacon, [713].
• Braised Beef en Daube, [483].
• Stuffed Peppers, [975].
• Allumettes, [1205].

Dinner.

• Rockaway Oysters, [298].
• Chiffonade, [14].
• Anchovies, [284]. Tomatoes, [288].
• Codfish, sauce Hollandaise, [352], [160].
• Minced Veal à la Catalan, [575].
• Chicory, Cream sauce, [932].
• Broiled Sirloin à la Béarnaise, [492].
• String Beans, [948].
• Roast Leg of Mutton, [648].
• Dandelion salad, [1049].
• Chocolate Ice-cream, [1272].
• Petites Bouchées à la Mme. Astor, [1238].
• Coffee, [1349].

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Sunday, March —.

Breakfast.

• Omelet à la Vanderbilt, [471].
• Boned Broiled Smelts, Béarnaise sauce, [353].
• Tripe à la Lyonnaise, [548].
• Fried Potatoes, [993].
• Stewed Prunes à la Général Dufour, [1330].

Luncheon.

• Cromesquis aux fines herbes, [268], [143].
• Stewed Veal à la Marengo, [624].
• Spaghetti Napolitaine, [959].
• Chicken Salad, [1044].
• Rice and Orange Pudding, [1130].