Sliced Bananas in Cream (151)

Farina Gruel (74) Eggs, Coque

Perch Saute, Ciboulette

Fritadelles of Beef Fried Sweet Potatoes (116)

Buckwheat Cakes (330)

3141. Eggs, Coque

Place twelve fresh eggs in a saucepan with one-third more water than height of eggs. Place on range, let gradually come just to boiling point, which ought to take from fifteen to sixteen minutes, remove immediately, place on a hot dish enclosed in a folded napkin and serve with six egg-stands.

3142. Perch Saute, Ciboulette (Chives)

Thoroughly wipe six very fresh, even-sized, fat perch, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour. Finely chop a sound onion, place in saucepan with one and a half tablespoons melted butter and fry for two minutes. Arrange the perch in one beside another and fry for five minutes on each side, lift up and place on a hot dish. Remove fat from pan, add a half ounce butter and toss on fire until a light brown colour. Add a teaspoon finely minced chives, squeeze in juice of half a sound lemon, lightly toss, then pour over fish and serve.

3143. Fritadelles Of Beef

Pick all meat off roast beef left over from yesterday and cut it in very small square pieces. Cut also very fine two cold boiled potatoes. Heat an ounce melted butter in a saucepan, add a finely chopped each cnion and seeded green pepper, gently brown for five minutes, lightly stirring meanwhile, then sprinkle two tablespoons of flour over and stir well. Moisten with three gills broth (No. 701), mix well, let boil for ten minutes and add beef and potatoes. Season with a teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, mix all well together and let slowly cook for twenty minutes. Add two egg yolks, sharply mix whi!e heating for three minutes, add one teaspoon freshly chopped parsley and mix well again. Transfer force to a deep dish, let thoroughly cool off, divide preparation into twelve equal parts, roll out on a lightly floured table into nice cake-like forms, dip lightly in beaten eggs and roll in bread crumbs. Thoroughly heat two tablespoons melted lard in a frying pan, arrange the fritadelles in one beside another, gently fry for five minutes on each side or till of a nice golden colour, remove, dress on a hot dish and serve with a gill hot tomato sauce (No. 16) separately.


Clam Stew, Parisienne (1781)

Amukee Muttu

Devilled Marrow Bones

Broiled Lamb Fries, Tartare Sauce (3299)

Apple Pie (1434)

3144. Amukee Muttu (Egg Curry)

Boil twelve fresh eggs for eight minutes, lift up and let slightly cool off. Loosen shells by gently and carefully rolling on a table with the hand without detaching shells, place on a deep dish, cover with salt, let stand for ten hours, shell, cut into quarters lengthwise and keep on a plate till required. Melt a tablespoon butter in a saucepan, add one and a half tablespoons flour and stir a little. Add a small sliced onion, half bean crushed garlic, small, finely chopped apple, half a small, seeded, chopped green pepper, half a chopped chili, a saltspoon each dried bay leaf and thyme, a half teaspoon chopped tarragon, and gently brown for ten minutes, frequently stirring meanwhile. Moisten with a pint hot water, season with a teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and teaspoon curry powder. Add a piece lemon rind and one chopped red tomato, mix all well together, let cook for thirty minutes, remove lemon rind and heat eggs at oven door for two minutes. Arrange a rice curry (No. 490) on a hot dish in crown-like form, place eggs in centre, pour contents of pan over eggs and serve.

3145. Devilled Marrow-Bones

Procure six fresh beef marrow-bones of about three and a half inches long, arrange upright on a block and split in two with a cleaver (or have your butcher split them for you), leaving all the marrow on half of each bone only. Lay the six with marrow in a tin, marrow side up, divide a teaspoon salt evenly and carefully spread a devilled butter (No. 11) over marrow, dredge two tablespoons fresh bread crumbs evenly over the six bones and set in oven for twenty-two minutes. Remove, dress on a dish with a napkin and serve with twelve very thin slices freshly prepared toast separately.

N. B. Use the six uncooked half bones for soup purposes.