Raspberries (1846)

Rice Flour (464)

Poached Eggs, St. Germain

Fried Whitebait (1123)

Beef,* Anglaise (513)

Potatoes au Gratin (173)

Commeal Pones (990)

2150. Poached Eggs, St. Germain

Boil a pint shelled, tender green peas in a quart boiling water with teaspoon salt fifty minutes. Thoroughly drain on sieve, then pound in mortar to a pulp and rub through wire sieve into a small saucepan, adding two tablespoons good cream, half ounce butter, three saltspoons salt, three saltspoons sugar and two saltspoons white pepper. Thoroughly mix with wooden spoon while heating three minutes. Dress the puree on a large hot dish, well spread over. Arrange twelve freshly poached eggs (No. 106) over the puree and serve.


Clam Chowder (331) Fish Curry, Goa

Turkey Hash.t en Bordure (953)

Macaroni, Polonaise

Babas au Rhum (1716)

*Using beef left over from Wednesday † Using the turkey left over from yesterday

2151. Fish Curry, Goa

Cut head off a fresh striped bass of three pounds, split in two through back, remove spinal bone and skin from the filets, cut meat in twelve even pieces and keep on a plate. Place bones, head and skin in a saucepan with a quart water, two teaspoons salt and three saltspoons pepper, then boil thirty minutes. Finely slice a small carrot, a small onion, half a green pepper, one medium apple, one ripe tomato and one bean garlic; place these in a saucepan with a tablespoon melted butter, then add one bay leaf, a sprig thyme and half teaspoon fresh or dried chopped mint; gently brown eight minutes, add two tablespoons flour; thoroughly mix one minute. Strain the fish broth into this pan, add a good teaspoon curry powder, a teaspoon Worcestershire sauce, a saltspoon grated nutmeg and rind of quarter of a lemon. Mix well and slowly boil thirty minutes. Press through a strainer into another saucepan, add the fish with two tablespoons fresh cocoanut, gently mix, boil twenty-five minutes. Dress on a hot dish, arrange a boiled rice (No. 490) around the fish and serve.

2152. Macaroni, Polonaise

Plunge three-quarters of a pound Italian macaroni in three quarts boiling water with teaspoon salt and boil forty minutes. Drain on sieve, replace in the dried saucepan, add ounce butter, ounce grated Parmesan cheese and ounce grated Swiss cheese, mix well without breaking. Dress on a deep hot dish.

Place two tablespoons melted butter in a black frying pan with two tablespoons fresh bread crumbs, toss well on fire until the crumbs are a nice golden colour, then pour over the macaroni and serve.