Baked Pears (216)

Semolina (192)

Baked Eggs, Lucernoise

Spanish Mackerel, aux Fines Herbes

Broiled Devilled Bacon (682)

Baked Potatoes (683)

Flannel Cakes (136)

1203. Baked Eggs, Lucernoise

Boil twelve fresh eggs for eight minutes, remove, drop in cold water for one minute, take up, then shell them. Cut each into four even slices lengthwise. Mix and heat in a saucepan one tablespoon butter and one and a half tablespoons flour, add two gills hot milk, two ounces grated Swiss cheese, half an ounce fresh butter, half teaspoon salt and half saltspoon cayenne pepper. Mix well with a wooden spoon until it comes to a boil. Place half the quantity of the eggs at the bottom of a lightly buttered baking dish. Pour half of the sauce over the eggs, spreading it well; arrange the rest of the eggs over the cream sauce, then cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs on top. Divide half ounce of butter in little bits over the crumbs. Set in the oven to bake for ten minutes. Remove and serve.

1204. Spanish Mackerel, Aux Fines Herbes

Neatly trim, cut the head off of a two-pound fresh Spanish mackerel. Split in two, remove the spinal bone. Season with half teaspoon salt and two saltspoons white pepper. Lightly wet with a little milk, roll in flour. Heat one and a half tablespoons butter in a frying pan, place in the fish and fry for six minutes on each side. Lift up with a skimmer, dress on a hot dish. Squeeze the juice of half a small lemon over. Dredge over a half teaspoon freshly chopped parsley, a quarter teaspoon chopped chervil and a quarter teaspoon chopped chives. Pour the butter from the pan over the fish and serve.


Clam Chowder (331)

Omelette with Spinach

Fresh Codfish Tongues, Poulette

Corned Beef and Cabbage (438)

Strawberry Tartlets

1205. Omelette With Spinach

Remove stalks and stale leaves from a pint fresh spinach, thoroughly wash and drain, plunge into a pint water with half teaspoon salt and boil for ten minutes. Drain on a sieve, press out all the water with the hands, and chop up exceedingly fine. Place in a small saucepan with half ounce butter, half a gill cream, two saltspoons salt, half a teaspoon sugar and a saltspoon white pepper; stir well while heating for two minutes.

Prepare a plain omelette (No. 75), and just before folding up spread over a third of the quantity of the spinach; fold up, turn the omelette upon a hot dish, arrange the rest of the spinach at both ends of the dish, and serve.

1206. Fresh Codfish Tongues, Poulette

Place one and a half pounds fresh codfish tongues in frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and saltspoon cayenne pepper. Lightly mix, then cover with a sheet of buttered paper and boil for five minutes. Set in the oven for ten minutes. Heat half teaspoon butter in a saucepan, add six finely chopped shallots and lightly brown for three minutes, adding two tablespoons of flour. Stir well while heating for one minute, then strain liquor of the tongues into this pan, adding half gill hot milk and half teaspoon finely chopped olives; lightly mix and cook for five minutes, then pour sauce into the pan with the tongues. Mix a little and let cook for five minutes. Mix on a plate one egg yolk with half gill cream and a tablespoon sherry and add to the tongues; carefully stir while heating for one minute, pour into a deep, hot dish and serve.

1207. Strawberry Tartlets

Prepare and bake six small tartlet crusts exactly as per No. 161. Pick off the stems and rapidly wash and drain on a cloth forty-eight medium, fresh strawberries, place in a bowl with two ounces fine sugar and a quarter gill rum. Turn them well in the seasoning, then place eight strawberries in each crust. Pour the remaining seasoning over the tartlets evenly, place in the oven for ten minutes. Remove, spread a teaspoon strawberry jelly over each tartlet, take up from the mould, dress on a dish with a folded napkin and serve.