Alexander Filippini’s The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It is a 19th-century culinary guide grounded in the gastronomic heritage of New York’s renowned Delmonico restaurant. Organized as a practical manual, it provides exact measurements, step-by-step recipes, and thorough guidance for preparing and presenting dishes, ranging from roasting meats to creating sauces.
The text demonstrates both technical precision and social insight, as evidenced by its commendation of New York’s food markets and the dining culture shaped by Delmonico’s influence. Through careful attention to ingredients and method, the work captures the era’s fusion of culinary advancement and refined manners.
Alexander Filippini, The Delmonico Cook Book: How to Buy Food…
“ And, after all, there is no place in the civilized world where the market for the supply of food is so well provided as in New York, both as to variety and excellence, and even as to luxuries. Educated as thousands of persons have been, in the art of dining, by the famous Delmonico and his able lieutenants, New York, perhaps, contains a larger number of so-called high-livers than any other city. ”
Alexander Filippini, The Delmonico Cook Book: How to Buy Food…
“ Pour a tablespoonful and a half of water into the pan so as to prevent its burning, then a few very small bits of butter can be distributed on top of the beef, if so desired. Set it in a rather moderate oven, and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy. Remove it from the oven, untie, and dress it on a very hot dish, skim the fat from the gravy, and pour in two tablespoonfuls of broth, heat up a little, strain the gravy into a sauce-bowl, and send to the table. ”
Alexander Filippini, The Delmonico Cook Book: How to Buy Food…
“ Cut a medium-sized onion in dice-shaped pieces, and place them in a saucepan with an ounce and a half of butter; let it get a good golden color on the stove for five minutes; then add a tablespoonful of flour. Stir well, and moisten it with a pint of white broth (No. 99) . Stir well again, until it comes to a boil; season with half a pinch each of salt and pepper. Add the cooked string beans, with a clove of crushed garlic, to the sauce; cook for ten minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley over it, and serve. ”
