Breakfast

Oranges (104)

Oatmeal (2)

Omelette, Mornay

Fried Smelts, Tomato Sauce

Broiled Sirloin Steak, Maitre d'Hotel

Julienne Potatoes (799)

English Muffins

525. Omelette, Mornay

Prepare a plain omelette exactly as per No. 75; turn it into a hot dish; pour a Mornay sauce over it; sprinkle with a tablespoon grated Parmesan cheese, set in the oven to brown for five minutes; remove and serve.

526. Mornay Sauce

Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons sifted flour, stir well, then add one and a half gills hot milk; season with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; sharply whisk for two minutes, add one ounce grated Parmesan cheese and whisk for two minutes. Add one egg yolk, briskly mix while cooking for two minutes, without allowing to boil, and use as required.

527. Fried Smelts, Tomato Sauce

Prepare and fry the same quantity smelts as per No. 47 and serve on a hot dish with a folded napkin, with one gill hot tomato sauce (No. 16) in a separate saucebowl in place of the tartare.

527a. Broiled Sirloin Steaks, Maitre D'Hotel

Have the steaks prepared as per No. 172. Spread a maitre d'hdtel butter (No. 7) over the steaks and serve.

528. English Muffins

Half pound sifted flour, half pint cold milk, one tablespoon baking powder, one saltspoon salt and two ounces butter.

Place the flour on the corner of the table. Make a fountain in the centre, pour the milk into the fountain, add the butter, powder and salt and thoroughly knead for five minutes. Divide the batter into six equal parts, roll them into ball forms, lightly flattening the tops as you would cakes. Arrange on a lightly buttered tin pan and bake in a slack oven for twenty minutes. Remove and serve.

Luncheon

Oyster Broth, Tomate (3123) Soft Clams, Newburg Mutton Pot Pie, American

Poached Eggs, Creole Apple Fritters (203)

529. Soft Clams, Newburg

Open thirty-six good-sized, fresh, soft clams; discard all the hard parts, keeping nothing but the perfect bodies. Plunge them into a quart of boiling water for a minute. Lift up, drain well; place in a saucepan with half gill sherry. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; cook for one minute on a very brisk fire; then add one and a half gills cream and one gill cold milk and slowly boil for five minutes. Add half ounce butter and the yolks of three eggs diluted in two tablespoons cream. Shuffle the sauce by the handle of the pan, while heating for three minutes, without boiling. Pour into a chafing dish or hot soup tureen and serve.

530. Mutton Pot Pie, American

Cut into one-inch squares the meat from the leg of mutton left over from yesterday. Heat in a saucepan two tablespoons good melted lard, adding two finely minced onions, one ounce minced, lean, raw ham and two finely minced green peppers; brown for five minutes, occasionally mixing; then add the mutton and four peeled, crushed red tomatoes. Season with a teaspoon salt and a saltspoon grated nutmeg. Stir a little, then add two gills of demi-glace (No. 122). Plunge two medium potatoes, cut into half-inch-square pieces, into boiling water for eight minutes. Drain and add to the mutton. Mix well and cook for ten minutes more. Transfer the mutton to an earthenware baking dish; sprinkle one teaspoon chopped parsley, mixed with a clove chopped garlic, over the stew. Cover the top with a pie paste, as per No. 117. Glaze the surface with a beaten egg. Make two small incisions on the surface, in the centre, with the point of a knife. Place in the oven to bake for fifteen minutes. Remove and send to the table in the same dish.

531. Poached Eggs, Creole

Prepare the eggs as per No. 106. Lay them on toasts and pour a hot Creole sauce, prepared as per No. 507, over them. Sprinkle half teaspoon chopped parsley over all and serve.