Sliced Bananas (151)

Wheatena (1298)

Scrambled Eggs, Mrs. Hobart

Findon Haddock in Cream

Pig's Feet, Tomato Sauce

Hashed Brown Potatoes (50)

Queen Cakes (111)

2766. Scrambled Eggs, Mrs. Hobart

Cut a round corner off the top of six round French rolls, scoop out soft part and lightly rub interior of each with a little anchovy butter. Lay rolls on a tin with covers and place in oven with door open until required.

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper and sharply beat up with fork for one minute. Heat a tablespoon melted butter in sautoire, add two Spanish sweet peppers cut in small squares and gently brown for five minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly and frequently stirring. Place the six rolls on a hot dish, evenly divide eggs in them, place covers on, lightly glaze surface of covers with a little melted butter and serve.

2767. Findon Haddock Est Cream

Remove skin and bones from two and a half pounds fat, smoked Findon haddock, cut in half-inch pieces, plunge in a pint of boiling water for five minutes, remove and drain on a sieve. Place in a small saucepan an ounce butter with an ounce flour and stir briskly while beating for one minute. Pour in a half gill each milk and cream, season with two saltspoons salt, saltspoon cayenne and half saltspoon grated nutmeg, then sharply stir until it comes to a boil. Add fish, cook for five minutes, pour into a deep hot dish and serve.

2768. Pig's Feet, Tomato Sauce

Split in two lengthwise three cooked fat pig's feet. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn feet in seasoning, then roll in bread crumbs, arrange on a double broiler and slowly broil for eight minutes on each side. Remove, dress on a hot dish with six quarters lemon and send to table with one gill hot tomato sauce (No. 16) separately.


Clam Stew, Parisienne (1781)

Fish Quenelles, Clamart (2578)

Veal Kidneys au Vin

Omelette Celestine (1799)