The Table. By Alessandro Felippini. (Brentano.)—Every one, it may be
presumed, has heard of " Delmonico's," the famous New York restaurant ; a happy minority have been privileged to dine there. The less fortunate majority may now have the satisfaction of knowing something about it, for Signor Felippini is the presiding spirit of the Delmonico kitchen, and: a gentleman who signs himself by the famous name gives him the weighty testimonial that "his labours in the house of Delmonico " have been "satisfactory." We first have a de- scription of "Our Markets," and it certainly seems that New York is better off than London. In the matter of game and poultry, of fish, and of vegetables, the epicures on the other side of the Atlantic are wonderfully well supplied. One fish, indeed, of unsurpassed flavour among white fish, we do not see,—the John Dory. On the other hand, there are many names strange to our ears, as far, at least, as any practical acquaintance with
them goes. After telling us what we may buy, and where we may buy it at its best, we have an instructive series of menus for breakfast, luncheon, and dinner. (Could any one, we wonde,r, go steadily through this list and live ?) They cover a multitude of recipes, instructions how to carve, and some historical menus. Here we may see how all the crowned heads of Europe have dined, and some that are crowned no longer; what the Prince of Wales had for supper on October 12th, 1860, and what a breakfast Madame James Gordon Bennett gave to her guests on December 3rd, 1861. Finally, to impress upon readers the blessings of Western civilisation, we have'" Curious Menus of Various Nations." Here is one from the Sandwich Islands :-
"Raw Mullet. Raw Cold Fish. Shell Fish. Broiled Taro. Chili Peppers. Small Onions. Raw Liver. Roast Pig. Roast Fish. Stewed Taro. Various Vegetables and Fruits."
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