Breakfast

Stewed Prunes (1) Wheaten Grits (131)

Eggs Cocotte, Madeira

Broiled Weakfish, Maitre d'Hotel (927)

Devilled Calf's Liver with Bacon

Baked Sweet Potatoes (14)

Flannel Cakes (136)

1136. Eggs Cocotte, Madeira

Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons good sherry and boil for five minutes. Divide the sauce into six cocotte egg dishes, crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons pepper; place on a tin and set to bake in the oven for five minutes, remove and serve.

1137. Devilled Calf's Liver With Bacon

Mix on a plate a tablespoon on with a teaspoon salt and half teaspoon pepper. Roll in repeatedly six slices fresh calf's liver a third of an inch thick, arrange them on a broiler and broil for three minutes on each side. Remove to a table, evenly spread a devilled butter (No. 11) on both sides of each piece, arrange on the broiler again and broil for two minutes more on each side. Dress on a hot dish, place six thin slices of broiled bacon (No. 13) over and serve.

Luncheon

Clam Chowder (331)

Eggs Molet, Bearnaise

Mutton Saute Anglaise Potatoes, Fondantes (56)

Apple Yanssens

1138. Eggs Molet, Bearnaise

Boil twelve fresh eggs for five minutes. Remove, then drop them in cold water, take up and shell.

Dress the eggs on a deep, hot dish. Season with half a teaspoon salt and two saltspoons white pepper. Pour a Bearnaise sauce (No. 34) over the eggs and serve.

1139. Mutton Saute, Anglaise

Pick all the lean meat from the leg of mutton left over from Wednesday. Cut it into one-inch squares a quarter-inch thick. Finely slice two white onions and lightly fry in a frying pan with a tablespoon butter for eight minutes, stirring meanwhile, then add the mutton. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; toss while cooking for five minutes; add one tablespoon flour, briskly stir, add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and half gill demi-glace (No. 122). Thoroughly mix, then add a teaspoon chopped parsley, gently mix again and let slowly cook for twenty minutes. Dress on a hot dish and serve.

1140. Apple Yanssens

Neatly wipe six medium, sound, even-sized apples. Cut them into even halves, remove the seeds and stems, lightly prickle the inside with a fork and place on a deep dish; season with two ounces fine sugar, a teaspoon vanilla essence and two tablespoons rum; mix well in the seasoning and let infuse for thirty minutes, turning once«in a while. Arrange on a tin, cut side upward, spread over evenly with a knife blade a half tablespoon good butter and set in the oven to bake for thirty minutes. Remove, dress on a hot dish, pour the sauce from the dish on which they were infused over them, set fire to the rum and serve.