Breakfast

Pears in Cream (2034) Hominy (45)

Boiled Eggs, Hollandaise

Panfish, Maitre d'Hotel

Calfs' Liver, Minute (810)

Fried Sweet Potatoes (116) Buckwheat Cakes (330)

2204. Boiled Eggs, Hollandaise

Boil twelve fresh eggs eight minutes, remove and shell, cut in quarters, then place in a deep dish. Pour a Hollandaise sauce (No. 279) over the eggs and serve.

2205. Panfish, Maitre D'Hotel

Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon pepper. Roll six fresh, well-wiped panfish in the seasoning repeatedly, arrange on a broiler and broil on a brisk charcoal fire four minutes on each side. Remove, dress on a hot dish. Spread a maitre d'hotel (No. 7) over them and serve.

Luncheon

Fish Chowder (198) Lobster, Provencale

Cold Ribs of Beef with Jelly Kirsch Omelette (468)

2206. Lobster, Provencale

Cut off heads from two live lobsters of two pounds each. Cut in twelve even pieces each. Heat two tablespoons oil in a large sautoire, adding one finely chopped onion and the lobster. Season with teaspoon salt and three saltspoons pepper, then briskly cook ten minutes. Pour in half pint white wine, add one teaspoon freshly chopped parsley, half teaspoon chopped chives and half a bean chopped garlic. Stir well, cover pan and cook ten minutes. Add one gill tomato sauce (No. 16), lightly mix and cook ten minutes longer. Dress lobsters and all the contents of pan on a large hot dish and serve.

2207. Cold Ribs Of Beef With Jelly

Remove bones and neatly pare the roast beef left over from yesterday, then cut in exceedingly thin slices. Nicely dress slices on a large cold dish. Cut in small pieces four tablespoons jelly (No. 1879), arrange around beef with six lettuce leaves and twelve small vinegar pickles and serve.