This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
No matter how high the prices or how wealthy the establishment, it is found most difficult to keep a restaurant strictly on the "cooked to order" method; provisions, however well cooked, will remain uncalled for and must either be lost in large aggregate quantities or turned to the use of a regular dinner. Delmonico claims that consideration of the great loss of provisions which must be of the best, must be kept in readiness, yet must be parted with if in the least deteriorated, as his reply to the charge of keeping the dearest restaurant in the world. We see in this great bill of fare, therefore, five fresh entrees every day, and scanning them with the eyes of experience we may find a judicious use to-day has been made of some good things which did not sell in the other lists where they appeared the day before. That much is borrowed from the hotel plan. A few good entrees are made and offered without waiting for the accident of their being ordered, and in that way they always sell well to the people who would much rather have somebody get dinner ready for them and call them to it than have the trouble of planning and ordering a dinner themselves.
This is the list of entrees which appeared the next day after the former bill, and shows the only changes made in the entire list.
The wine list printed on the fourth page of the original bill of fare folder was in small type as voluminous of items as the dinner list inside and the front page was taken up with the programme of the grand concerts.