This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Mr. L. C. Delmonico a
Mr. Jean Charles Cazin.
Haut Sauterne. Huitres.
Amontillado. Consomme a la Daumont. Bisque d'Ecrevisses.
Mousseline Chantilly.
poissons. Hochheimer. Aiguillettes de bass Mornay gratin.
Chat. Lagrange. Selle d'agneau tardif a la Colbert.
Fonds d'artichauts Florentine.
Terrapene a la Maryland.
Vol au vent de ris de veau financiere.
Petits pois a la Parisienne.
Sorbet "Elsinore."
Chambertin. Canvas-back duck, hominy et currant gelee.
Chapons farcis aux truffes et marrons.
Petits aspics de foies-gras. Salade de laitue.
Krug Sec. Beignets Alliance, sauce abricots.
Cygne aux roseaux. Liqueurs. Lapin en surprise.
Fruits. Petits fours.
Cafe.
Madison Square and Twenty-sixth Street.
Delmonico
 
Continue to: