Strawberries in Cream (1317) Grape-Nuts (1371)

Scrambled Eggs, Lakewood

Broiled Spanish Mackerel (689)

Squabs on Toast (950) French Fried Potatoes (8)

Flannel Cakes (136)

1961. Scrambled Eggs, Lakewood

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute.

Cut three ounces of raw beef marrow into small pieces, then plunge and keep in hot water for five minutes without boiling. Lift with a skimmer, chop up and evenly spread over six freshly prepared two-inch-square toasts. Dress on a hot dish, dredge a very little salt over each and keep in oven with the door open until required. Finely mince six peeled and cleaned fresh mushrooms and lightly fry in a pan with a tablespoon of melted butter for five minutes. Drop in the beaten eggs and cook for six minutes, frequently stirring briskly, arrange evenly over the six toasts and send to table.


Cold Consomme (1901) Lobster Saute", Colbert Lamb Chops, Versaillaise (1430)

Nassau Salad Omelette Glace au Rhum (1291)

1962. Lobster Saute, Colbert

Plunge two two-pound live lobsters in a gallon of boiling water with a tablespoon salt for twenty minutes. Drain and let cool off, crack the shells from tails and claws, carefully pick out all the meat and cut into three-quarter-inch pieces.

Heat two tablespoons melted butter in a frying pan, add the lobster and season with a half teaspoon salt and two saltspoons cayenne pepper. Gently brown for five minutes, tossing quite frequently meanwhile. Add a half teaspoon each freshly chopped parsley and extract of beef, one and a half gills demi-glace (No. 122) and the juice of quarter of a lemon. Mix well, cook for ten minutes, add a half ounce butter in small bits, tossing a little while adding, pour into a deep dish and serve.

1963. Nassau Salad

Trim a small head of fresh escarole, wash and thoroughly drain. Finely slice two branches sound, well-cleaned celery, two seeded green peppers, and place these three articles in a bowl. Plunge two medium, red tomatoes in boiling water for one minute, remove, peel, let cool off, cut, when thoroughly cold, into quarters and add to the rest. Place in a bowl two tablespoons thick cream and whisk it up to a stiff froth, Add two tablespoons mayonnaise, one tablespoon good vinegar, a half teaspoon salt and three saltspoons white pepper, whisk again for one minute, pour dressing over salad, mix well and serve.