Breakfast

Grape Fruit (130) Hominy (45)

Shirred Eggs with Sardines Bluefish, Maitre d'Hotel (328)

Broiled Mutton Chops (49) Fried Sweet Potatoes (116)

Cornmeal Muffins (51)

1439. Shlrred Eggs With Sardines

Neatly skin, bone and cut in small pieces twelve small sardines. Evenly divide them in six shirred-egg dishes with their own oil poured over them; place on the fire for one minute, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper evenly divided. Set in the oven for three minutes, remove and serve.

Luncheon

Fish Mulligatawney, Benares (695)

Oyster Ravigote

Pieds-Paquet, Marseillaise Omelette with Chervil

Farina Pudding (1005)

1440. Oyster Ravigote

Drain thirty-six fresh opened oysters on a cloth, lightly roll in flour, then dip in beaten eggs, and lastly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes. Drain thoroughly on a cloth, dredge a teaspoon salt over them, dress on a dish with a folded napkin, decorate with six quarters lemon and parsley greens, and serve with a cold ravigote sauce separately.

1441. Cold Ravigote Sauce

Place a cold, fresh egg yolk in a bowl with a tablespoon good vinegar, three saltspoons salt, one saltspoon cayenne pepper and half a teaspoon French mustard; briskly mix with a small wire whisk for one minute, then add, drop by drop, a gill of oil, continually mixing briskly while adding and for four minutes after it has been added. Finely chop together one small branch parsley, one of chervil, two of chives, four of tarragon leaves and one shallot; add to the sauce with the juice of a quarter very sound lemon, sharply mix again for one minute, transfer the sauce into a cold saucebowl and serve as required.

1442. Pieds-Paquet, Marseillaise

Plunge four mutton feet in boiling water for ten minutes. Drain, then detach all the meat from the bones and cut the meat into very small square pieces. Cut two ounces raw, lean pork into the same size, also an ounce larding pork; place these articles in a bowl, adding four finely chopped shallots and one finely chopped bean garlic. Season with a half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and a half saltspoon mace. Mix well. Cut two pounds well-drained fresh honey-comb tripe into three-inch-square pieces. Divide the preparation evenly in the centre of each piece of tripe, fold up the four corners, then tie all around with string. Place in an earthen dish a half ounce butter with one sliced carrot, one sliced onion, two bay leaves, two cloves, a sprig of thyme and the tied-up tripe, and cook on the range for fifteen minutes or until a nice brown colour. Moisten with a pint broth, one and a half gills white wine and two tablespoons brandy. Tightly cover the pan, set in the oven to braize for three hours and a half, remove, arrange the packages on a large hot dish and untie.

Skim the fat from the pot, add to the sauce one gill tomato sauce (No. 16), reduce on the fire for five minutes, strain the sauce and sprinkle a little chopped parsley over the package and serve.

1443. Omelette With Chervil

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, the leaves of two branches chervil, and sharply beat up with a fork for two minutes.

Heat a tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold the opposite sides up to meet in the centre, let rest for one minute, turn on a hot dish and serve.