Peaches and Cream (1828)

Wheaten Grits (131) Fried Eggs, Lamontagne

Broiled Porgies (876) Country Sausages (134)

Grilled Sweet Potatoes (820)

Buckwheat Cakes (330)

2390. Fried Eggs, Lamontagne

Thoroughly wipe four fresh, red tomatoes, then cut them in slices. Finely chop three branches parsley, one branch chervil, three shallots and half a bean of garlic; place the four articles in a corner of a clean cloth and squeeze out the juice, then place the herbs on a plate, adding to them two tablespoons fresh bread crumbs. Mix them well. Season with half teaspoon salt, three saltspoons sugar and two saltspoons pepper, then turn the slices of tomatoes in the herbs. Heat a tablespoon of melted butter in a frying pan, arrange the tomatoes in pan, one beside another, and briskly fry them for one and a half minutes on each side. Lift them up with a skimmer. Dress on a hot dish and keep hot. Prepare twelve fried eggs turned over (No. 432), then carefully glide the eggs over the tomatoes. Pour a gill of hot tomato sauce (No. 16) over all and serve.


Oyster Stew, Francaise

Shrimp Coquettes

Beef, Roumanienne

Rum Omelette (1291)

2391. Oyster Stew, Francaise

Open thirty-six medium, fresh oysters, place in a stew pan with their liquor and one gill white wine, pint and a half of water, four branches celery, two branches chervil, light teaspoon salt, and three saltspoons white pepper. Set the pan on the fire, let come to a boil, skim scum from the surface, add a pint hot milk, boil two minutes more, remove the celery and chervil, skim off scum again. Pour the stew into a soup tureen and serve with six slices of toasted French bread.

2392. Shrimp Croquettes

Shell a pint of cooked shrimps, then cut them into small pieces. Peel and thoroughly wash three medium, raw potatoes, boil them in a quart of water with teaspoon salt forty minutes. Drain, then press through a potato masher into a sauteuse, add the shrimps with an ounce of butter, two egg yolks, one light teaspoon salt, three saltspoons white pepper and a saltspoon grated nutmeg; stir with the spatula until well amalgamated, then stir on the fire while cooking five minutes. Remove, place in a vessel and let cool a little. Then divide it into twelve even parts, roll them out on a lightly floured table to croquette shape. Lightly dip in beaten egg, then roll them in bread crumbs, arrange in a frying basket and fry in boiling fat eight minutes. Lift them up, drain. Place on a dish in the folds of a napkin, decorate with a little parsley and serve.

2393. Beef, Roumanienne

Remove all the meat from the beef left over from yesterday and cut in half-inch pieces. Heat two tablespoons melted lard in a saucepan, add one finely chopped onion and one seeded, chopped, green pepper, gently brown three minutes, lightly stirring meanwhile. Cut three ounces raw calf's liver into quarter-inch-square pieces, add to the pan and fry three minutes, again stirring meanwhile. Add two ounces raw rice and lightly brown three minutes. Moisten with a pint of water and a gill of tomato juice, and let boil five minutes, then add the beef. Season with light teaspoon salt and half teaspoon paprika, mix well, cover the pan. Set in the oven forty-five minutes. Remove, transfer the beef into a baking dish. Cut half a medium, peeled eggplant into exceedingly thin slices. Season with half teaspoon salt, arrange the egg plant over the beef. Sprinkle two tablespoons of bread crumbs over, add one half ounce butter in very little bits on top of all, set in the oven twenty minutes. Remove and serve.