Strawberries and Cream (1317)

Oatmeal Porridge (2)

Shirred Eggs, Macedoine

Picked-up Codfish (822)

Lamb Kidneys en Brochette (1331)

Potatoes, Lyonnaise (78)

Scotch Scones (364)

1940. Shirred Eggs, Macedoine

Heat a tablespoon butter in a frying pan, add a tablespoon flour, stir well while heating for half minute, then pour in one and a half gills milk and mix with a spoon until it comes to a boil. Plunge a half pint macedoine in boiling water for two minutes, thoroughly drain on a sieve, then add to the cream sauce. Season with three saltspoons salt, half saltspoon grated nutmeg and two saltspoons white pepper, mix and let boil for six minutes and evenly divide into six shirred-egg dishes. Crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for three minutes, remove and serve.


Clam Chowder (331)

Crabs, Ravigote

Omelette with Shrimps

Veal Cutlets, Milanaise (351)

Cherry Pie (1479)

1941. Crabs, Ravigote

Place one and a half pounds fresh crab meat flakes in a bowl, season with a teaspoon salt, a saltspoon cayenne pepper, a teaspoon French mustard and half teaspoon freshly chopped parsley; add one finely chopped hard boiled egg, three tablespoons vinegar, a tablespoon oil and mix well. Neatly clean six hard crab shells, then evenly divide the preparation in the shells, give them a nice, dome form and evenly spread a ravigote (No. 366) over them. Cut four anchovies in oil into four lengthwise strips each, arrange over the crabs, dress on a dish with a folded napkin, decorate with a little parsley and serve.

1942. Omelette With Shrimps

Carefully crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons pepper. Sharply beat with a fork for two minutes. Cut twelve cooked shrimps into quarter-inch pieces, place in a frying pan with tablespoon melted butter and fry for three minutes. Drop in the eggs, mix with fork for two minutes, let rest for half minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish, pour a cream sauce (No. 736) around and serve.