Oranges (104)

Hominy (45)

Omelette aux Croutons

Broiled Kippered Herring (153)

Mutton Kidneys with Bacon (195)

Potatoes au Gratin (173)

Buckwheat Cakes (339)

891. Omelette Aux Croutons

Carefully crack eight fresh eggs in a bowl, add half gill milk; season with half teaspoon salt, two saltspoons white pepper; sharply beat up with a fork for two minutes. Cut out from a loaf of sandwich bread three slices quarter of an inch thick, trim off the crust and cut the bread into quarter-inch square pieces. Place a tablespoon of vinegar on a plate and lightly roll in the croutons.

Heat one and a half tablespoons melted butter in a frying pan, add the croutons and fry to a good light colour, then pour the beaten eggs into the pan; mix with a fork for two minutes, let rest for half minutej fold up both ends to meet right in the centre, let rest for one minute, turn upon a large hot dish and serve.


Oysters, Finnoise Minced Beef, Creole

Carrots, Vichy French Pancakes (17)

892. Oysters, Finnoise

Open twenty-four fresh, large oysters; detach them entirely from the deep shells, but leave them in the same deep shells with their own gravy. Finely chop up two medium, green peppers and evenly divide them on top of the twenty-four oysters. Squeeze two fresh red tomatoes through a sieve into a bowl and pour the juice over the oysters. Cut twenty-four very thin pieces bacon one inch square, and arrange a piece on top. of each oyster. Dredge a tablespoon fresh bread crumbs over all. Place them on a tin and bake in the oven for fifteen minutes. Remove, dress on a hot dish and serve. Should any of the juice from the oysters drop in the pan pour it over them before serving.

893. Minced Beef, Creole

Cut away all the meat from the roast left over from Saturday and finely mince it. Prepare a Creole sauce as per No. 507. Add the beef to the sauce. Season with two saltspoons salt and a saltspoon white pepper; mix well and cook for twelve minutes. Pour into a deep dish and serve.

894. Carrots, Vichy

Neatly scoop and wash in cold water twelve small, sound carrots; cut them into slices a quarter inch thick; place in a saucepan with half an ounce butter and a half pint white broth (No. 701). Season with half teaspoon salt, a teaspoon sugar, and two saltspoons pepper; add two branches parsley and one branch chervil; lightly mix, cover the pan, boil for ten minutes, then set in the oven for thirty minutes. Remove, take out the parsley and chervil, pour the carrots into a vegetable dish and serve.