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

Chapter 203: Breakfast.

By Alexander Filippini

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About This Book

An experienced New York chef provides practical, seasonally organized guidance for buying, preparing, and presenting food. Chapters explain markets and monthly fish varieties, vegetables and melons, and give detailed instructions for table arrangement, glassware placement, napkin presentation, and serving order and etiquette. Menus cover every day of the year and include celebrated and international examples; hundreds of recipes and supplements span soups, entrées, roasts, carving technique, and service notes. Advice on wine temperatures, course sequencing, and kitchen-to-table timing emphasizes heat and timing. The work blends cookbook recipes with household directions for hosting formal dinners in a nineteenth-century American context.

Wednesday, September —.

Breakfast.

Poached Eggs on Toast, 404.
Oysters en Brochette, with Bacon, 385.
Minced Beef à la Catalan, 502.
Stewed Potatoes, 995.
Milan Cake, 1228.

Luncheon.

Codfish à la Provençale, 352, 642.
Hashed Chicken, with Cream, 804.
Herring Salad, 1074.
Kirsch Jelly, 1319.

Dinner.

Clams, 300.
Cream of Celery à l’Espagnole, 86.
Tomatoes, 288. Olives.
Crawfish, Bordelaise, 360.
Lamb Chops à la Robinson, 682.
Corn, Stewed with Cream, 963.
Curry of Chicken à l’Espagnole, 793.
Oyster-plant à la Poulette, 1019.
Roast Partridges, 843.
Cauliflower Salad, 1040.
Nelson Pudding, 1155.
Coffee, 1349.

Thursday, September —.

Breakfast.

Scrambled Eggs, with Tomatoes, 406.
Fried Eels, 335.
Broiled Calf’s Liver and Bacon, 584.
Potatoes à l’Hollandaise, 999.
Peaches and Cream.

Luncheon.

Frogs à la Poulette, 399.
Chicken Pot-pie, 757.
Mushrooms, Stewed with Cream, 915.
Gooseberry Pie, 1091.

Dinner.

East River Oysters, 298.
Ox-tail à l’Ecossaise, 39.
Celery, 290. Mortadella, 287.
Haddock with White Wine, 342.
Boiled Turkey, Egg sauce, 798.
Fried Egg-plant, 907.
Sweetbreads à la Colbert, 617.
String Beans, 948.
Roast Woodcock, 871.
Watercress Salad, 1072.
Baked Apple Dumplings, 1122.
Coffee, 1349.

Friday, September —.

Breakfast.

Crab Omelet, 455.
Broiled Fresh Mackerel, maître d’hôtel, 329.
Tripe à la Poulette, 546.
Baked Sweet Potatoes.
Crême en Mousse au Café, 1253.

Luncheon.

Fried Soft-shelled Crabs, 368.
Corned Beef with Kale-sprouts, 490.
Lobster Salad, 1061.
Rum Omelet, 476.

Dinner.

Clams, 300.
Purée Faubonne, 46.
Olives. Radishes, 292.
Sheep’s-head, Egg sauce, 352, 161.
Pork Chops, Apple sauce, 748.
Beans Panachées, 950.
Chicken Croquettes à la Périgordine, 761.
Green Peas, 978.
Roast Leg of Mutton, 648.
Celery Salad, 1041.
Lemon Ice-cream, 1278.
Pithiviers Cake, 1225.
Coffee, 1349.

Saturday, September —.

Breakfast.

Eggs à la Tripe, 419.
Broiled Fresh Perch, 314.
Mutton Kidneys, Sautés à l’Italienne, 663.
Potatoes Duchesse, 1006.
French Pancake, 1186.

Luncheon.

Pompano, with Sorrel, 327.
Broiled Sirloin Steaks à la Bordelaise, 491.
Spaghetti à l’Italienne, 663.
Strawberry Tarts, 1117.

Dinner.

Little Neck Clams, 300.
Consommé à l’Anglaise, 119.
Tomatoes, 288. Lyons Sausage, 286.
Porgies aux fines Herbes, 315.
Sweetbreads en Petites Caisses, 274.
Stuffed Egg-plant, 909.
Squabs en Crapaudine, 819.
Green Peas à la Française, 977.
Roast Saddle of Venison, 878.
Chicory Salad, 1045.
Indian Pudding, 1145.
Coffee, 1349.

Sunday, September —.

Breakfast.

Eggs à la Bennett, 447.
Broiled Spanish-mackerel, Anchovy Butter, 329, 146.
Hashed Lamb, à l’Anglaise, 688.
Potatoes Julienne, 1013.
Fresh Green-gages.

Luncheon.

Lobster à la Newburg, 359.
Breaded Veal Cutlets, Tomato sauce, 563.
Russian Salad, 1065.
Timbales à la Schultze, 263.
Rice and Cream à la Croce, 1296.

Dinner.

Small Blue Point Oysters, 298.
Purée à la Gentilhomme, 90.
Celery, 290. Olives.
Sheep’s-head à la Créole, 339.
Tenderloin of Beef à la Hussard, 519.
Sorrel au Gras, 974.
Chicken à la Ranhofer, 1363.
Cardons à la Moëlle, 931.
Punch à la Lorenzo Delmonico, 1303.
Woodcock sur Canapé, 871.
Escarole Salad, 1055.
Cabinet Pudding à la Sadi-Carnot, 1164.
Mazagran à la Général Dufour, 1392.

Monday, September —.

Breakfast.

Eggs au Soleil, 415.
Picked-up Codfish, 346.
Beefsteak with Watercress, 524.
Saratoga Potatoes, 1011.
Stewed Apples, 1332.

Luncheon.

Oyster Patties, 387.
Lamb Chops à la Robinson, 682.
Brussels Sprouts, 922.
Vanilla Eclairs, 1245.

Dinner.

Clams, 300.
Mock Turtle, 17.
Sardines, 283. Radishes, 292.
Bass à la Chambord, 343.
Chartreuse of Partridge, 849.
Curry of Chicken à la Créole, 794.
Beans, with Cream, 946.
Roast Loin of Lamb, 585.
Lettuce Salad, 1058.
Rhubarb Pie, 1085.
Apricot Water-ice, 1285.
Coffee, 1349.

Tuesday, October —.

Breakfast.

Eggs à la Pauvre Femme, 417.
Broiled Boned Smelts, Tartare sauce, 353, 207.
Sausages, with White Wine, 735.
Beet-roots, Sautés au Beurre, 911.
Brioches Fluttes, 1204.

Luncheon.

White Porgies, with Fine Herbs, 315.
Ragout of Veal à la Chasseur, 632.
Cauliflower à l’Hollandaise, 925, 160.
Mince Pie, 1082.

Dinner.

Oysters, 298.
Purée Mongole, 50.
Olives. Celery, 290.
Striped Bass, with White Wine, 342.
Brisotin of Veal à l’Ecarlate, 555.
Lima Beans, 952.
Lamb Sweetbreads en Caisses, 274.
Artichoke-bottoms, Florentine, 903.
Roast Grouse sur Canapé, 852.
Watercress Salad, 1072.
Peach Pudding, 1150.
Coffee, 1349.

Wednesday, October —.

Breakfast.

Omelet à la Provençale, 457.
Codfish à l’Hollandaise, 352, 160.
Corned Beef Hash à la Zingara, 530.
Saratoga Potatoes, 1011.
Fresh Pears.

Luncheon.

Crabs à la St. Laurent, 372.
Blanquette of Veal à la Reine, 550.
Fried Sweet Potatoes, 993.
Apple Cake, 1211.

Dinner.

Clams, 300.
Croûte-au-Pôt, 11.
Radishes, 292. Anchovies, 284.
Bluefish à la Vénitienne, 338.
Pigeon Cutlets à la Victoria, 815.
Brussels Sprouts, 922.
Filets Mignons à la Pompadour, 509.
Green Corn, 962.
Roast Saddle of Mutton, 664.
Celery Salad, 1041.
Lemon Pudding, 1157.
Coffee, 1349.

Thursday, October —.

Breakfast.

Barley, with Cream.
Eggs à la Turque, 439.
Broiled Sirloin Steak, with Watercress, 491.
Potatoes, Château, 1009.
Baked Apples, 1124.

Luncheon.

Soles à la Joinville, 322.
Hashed Chicken à la Royale, 801.
Macaroni au Gratin, 955.
Crême en Mouse au Café, 1253.

Dinner.

East River Oysters, 298.
Consommé Douglas, 114.
Celery, 290. Sardines, 283.
Spanish-mackerel, with fine Herbs, 331.
Venison Steak, Colbert sauce, 881.
Stewed Tomatoes, 1027.
Sweetbreads à la Pompadour, 618.
Green Peas, 978.
Roast Red-head Ducks, 876.
Lettuce Salad, 1059.
Omelet Soufflées, 474.
Coffee, 1349.

Friday, October —.

Breakfast.

Oyster Omelet, 452.
Haddock, Cream sauce, 352, 181.
Pig’s Feet à la St. Hubert, 727.
Mashed Potatoes au Gratin, 998.
Rice à la Française, 1180.

Luncheon.

Lobster à l’Américaine, 357.
Beef Braised à la Providence, 480.
Cauliflower au Gratin, 926.
Baked Apples, 1124.

Dinner.

Oak Island Oysters, 298.
Busecca à la Milanaise, 7.
Tomatoes, 288. Olives.
Frogs à la Bordelaise, 398, 186.
Amourettes of Lamb à la Diable, 672.
Spaghetti à l’Italienne, 960.
Stewed Veal à la Chasseur, 632.
Celery, with Gravy, 928.
Roast Partridge sur Canapé, 843.
Escarole Salad, 1055.
Baba au Rhum, 1217.
Coffee, 1349.

Saturday, October —.

Breakfast.

Eggs à la Bourguignonne, 411.
Mutton Chops, with Watercress, 647.
Broiled Bacon, 754.
Potatoes à la Rice, 1007.
Apricot Preserves, 1340.

Luncheon.

Stuffed Oysters à la Mali, 386.
Chicken Pot-pie, 757.
Stuffed Cucumbers, 937.
Cherry Tarts, 1111.

Dinner.

Keyport Oysters, 298.
Purée Soubise of White Beans, 92.
Celery, 290. Mortadella, 287.
Perch au Gratin, 356.
Double Porterhouse Steak à la Bordelaise, 525, 491.
Fried Egg-plant, 907.
Salmi of Grouse à la Walter Scott, 856.
String Beans, 948.
Roast Lamb, Mint sauce, 1361, 169.
Lettuce Salad, 1057.
Pistache Ice-cream, 1275.
Small Méringues à la Ch. C. Delmonico, 1249.
Coffee, 1349.

Sunday, October —.

Breakfast.

Omelet à l’Espagnole, 472.
Broiled Kingfish, 329.
Hashed Turkey à la Crême, 804.
Succotash, 1022.
Whipped Cream à la Vanille, 1254.

Luncheon.

Terrapin à la Newburg, 396, 359.
Broiled Spring Chicken, with Bacon, 756.
Sweet Potatoes Soufflées, 1010.
Timbales à la Schultze, 263.
Water-melon à la Romero, 1315.

Dinner.

Clams, 300.
Consommé Renaissance, 115.
Olives. Radishes, 292.
Red-snapper, Egg sauce, 352, 161.
Fricandeau of Veal, with Sorrel, 577.
Suprêmes of Chicken à la Bayard, 787.
Stuffed Tomatoes, 1023.
Punch à la Cardinal, 1306.
Roast Canvas-back Duck, 874.
Fried Hominy, 1035.
Celery Salad, Mayonnaise, 1042.
Plum Pudding, 1163.
English Cheese.
Coffee, 1349.

Monday, October —.

Breakfast.

Eggs au Gratin, 418.
Fish Balls, 347.
Stewed Kidneys, with Madeira, 662.
Potatoes, Julienne, 1013.
Preserved Cherries, 1347.

Luncheon.

Scallops, Brestoise, 392.
Hashed Turkey, with Cream, 804.
Macaroni au Gratin, 955.
Apricot Tarts, 1018.

Dinner.

Shrewsbury Oysters, 298.
Giblet, with Barley, 21.
Celery, 290. Sardines, 283.
Sheep’s-head, maître d’hôtel, 329.
Sweetbreads à la Catalan, 616.
Fried Oyster-plant, 1021.
Tenderloin of Beef aux Gourmets, 508.
French Peas.
Roast Pigeons, with Gravy, 816.
Barbe de Capucine Salad, 1038.
Turban of Apples, 1174.
Coffee, 1349.

Tuesday, October —.

Breakfast.

Omelet, with fine Herbs, 451.
Fried Whitebait, 301.
Andouillettes, Broiled, 742.
Hashed Potatoes au Gratin, 1004.
Rice, with Apples, Méringuées, 1169.

Luncheon.

Boned Boiled Smelts, sauce Béarnaise, 353.
Cromesquis à la Richelieu, 764.
Spinach, with Croûtons, 940.
Prunes à la Général Dufour, 1330.

Dinner.

Clams, 300.
Gumbo of Crabs, 24.
Radishes, 292. Lyons Sausage, 286.
Bass en Matelote, 332.
Hashed Lamb à la Polonaise, 700.
Stewed Tomatoes, 1027.
Partridge, Celery sauce, 847.
Roast Beef, 527.
Russian Salad, 1065.
Fritters, Soufflées à la Vanille, 1192.
Coffee, 1349.

Wednesday, October —.

Breakfast.

Eggs à la Reine, 438.
Black Bass, Caper sauce, 352, 651.
Stewed Calf’s Liver à l’Italienne, 580.
Stewed Tomatoes, 1027.
Rice Cake, 1222.

Luncheon.

Canapé Madison, 269.
Broiled Lamb Steaks, Purée de Marrons, 716, 131.
Sweet Potatoes, Hollandaise, 999.
French Pudding à la Delmonico, 1139.

Dinner.

Small Rockaway Oysters, 298.
Consommé Dubourg, 101.
Olives. Celery, 290.
Bluefish, Oyster sauce, 352.
Saddle of Venison, Londonderry sauce, 878, 880.
Brussels Sprouts, 922.
Larded Fillet of Beef à la Sevigné, 520.
Beans Panachées, 950.
Roast Plover, 865.
Celery Salad, 1042.
Charlotte Russe, 1261.
Coffee, 1349.

Thursday, October —.

Breakfast.

Omelet, with fine Herbs, 451.
Broiled Deviled Soft-shelled Crabs, 369.
Hashed Beef au Gratin, 529.
Fried Oyster-plant, 1021.
Peach Marmalade, 1331.

Luncheon.

Broiled Bluefish, maître d’hôtel, 329.
Tendron of Veal, Nantaise, 633.
Fried Potatoes, 993.
Herring Salad, 1074.
Savarin, 1197.

Dinner.

Clams, 300.
Ox-tail à l’Anglaise, 40.
Watercress, 1072. Lyons Sausage, 286.
Matelote of Eels, 332.
Roast Ham, Champagne sauce, 723.
Carrots à la Béchamel, 927, 154.
Venison Chops, Port Wine sauce, 891.
Sorrel au Gras, 974.
Roast Squabs on Toast, 816.
Chicory Salad, 1045.
English Pudding, 1137.
Coffee, 1349.

Friday, October —.

Breakfast.

Eggs à la Vanderbilt, 420.
Broiled Sardines on Toast, 403.
Lamb Chops à la Robinson, 682.
Sweet Potatoes, Broiled, 983.
Preserved Strawberries, 1345.

Luncheon.

Fillet of Soles, maître d’hôtel, 326.
Hamburg Steak, Russian sauce, 526.
Spaghetti Napolitaine, 959.
Lobster Salad, 1061.
Iced Timbale of Rice, 1175.

Dinner.

Linn Haven Oysters, 298.
Bisque of Crabs, 9.
Cucumbers, 289. Olives.
Stuffed Deviled Lobster, 367.
Curry of Lamb à l’Indienne, 677.
Cêpes à la Bordelaise, 913.
Vol-au-Vent Financière, 810.
Flageolets, 1365.
Roast Grouse, 852.
Escarole Salad, 1055.
Omelet au Kirsch, 476.
Coffee, 1349.

Saturday, October —.

Breakfast.

Hominy and Cream, 1034.
Scrambled Eggs, with Ham, 408.
Broiled Porterhouse Steak, 524.
Lyonnaise Potatoes, 991.
Wheat Cakes, 1184.

Luncheon.

Codfish Tongues, Cream sauce, 349, 181.
Minced Tenderloin, Portugaise, 501.
Stuffed Peppers, 975.
Boiled Apple Dumplings, 1127.

Dinner.

Parker Bay Oysters, 298.
Consommé d’Orléans, 110.
Celery, 290. Bologna Sausage, 286.
Broiled Deviled Soft-shelled Crabs, 369.
Sweetbreads au Salpicon, 605.
Tomatoes à la Marseillaise, 1029.
Squabs en Compote, 822.
Cauliflower, sauce Hollandaise, 925, 160.
Saddle of Venison, Currant Jelly, 878.
Lettuce Salad, 1057.
Méringues à l’Helvétienne, 1251.
Coffee, 1349.

Sunday, October —.

Breakfast.

Eggs, with Celery, 427.
Broiled Spanish-mackerel, maître d’hôtel, 329.
Mutton Kidneys, Sautés aux Champignons, 714.
Sweet Potatoes Soufflées, 1010.
Maraschino Cream, 1257.

Luncheon.

Mussels à la Marinière, 378.
Tripe à la Bordelaise, 544.
Broiled Grouse à la Pomeroy, 1390.
Cauliflower Salad, 1040.
German Pancake, with Apples, 1189.

Dinner.

Little Neck Clams, 300.
Westmoreland, 33.
Olives. Radishes, 292.
Terrapin à la Maryland, 397.
Escalops of Sweetbreads, Richelieu, 574.
Green Peas, 978.
Chicken, Sauté à la Régence, 777.
Stuffed Egg-plant, 909.
Oranges Glacées à la George Renauldt, 1297.
Roast Red-head Duck, 876.
Celery Salad, 1041.
Pudding à la Diaz, 1135.
Camembert Cheese.
Coffee, 1349.