Breakfast

Baked Apples, Yanssens (1140)

Cornmeal Mush (326)

Poached Eggs, Clayburg

Wall-Eyed Pike Sautes

Broiled Devilled Bacon (682)

Potatoes Sautees (135)

Rice Flannel Cakes (221)

2897. Poached Eggs, Clayburg

Cut from a sandwich loaf twelve quarter-inch-thick slices, cut each slice with a pastry cutter into pieces two inches in diameter, toast to a nice golden colour, spread a very little caviare over each slice and place on a tin. Arrange a poached egg (No. 106) on top of each toast, evenl) pour a Soubise sauce (No. 94) and sprinkle a little grated Parmesar cheese over the twelve eggs, then set in a very brisk oven for three minutes, remove, dress on a dish and serve.

2898. Wall-Eyed Pike Sautes

Wash and thoroughly wipe three small fresh wall-eyed pike, season all over with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then slightly roll in flour.

Heat a tablespoon melted butter in a frying pan, add fish one beside another and gently cook for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a little chopped parsley over and serve. -.

Luncheon

Clam Chowder (331)

Brandade of Codfish

Cutlets of Duck, Demi-Glace (2639)

Macaroni Swiss (1606)

Farina Pudding (1005)

*Use the duck left over from yesterday.

2899. Brandade Of Codfish

Remove skin and cut in pieces a two-and-a-half-pound piece salt cod and soak it in cold water eighteen hours, changing the water two or three times. Drain, place fish in a saucepan with cold water to cover fish and let slowly cook (but not boil) for twenty minutes. Drain on a sieve, remove all bones, place cod in saucepan and briskly shred it with a small spatula for five minutes, then squeeze in the juice of half a lemon, pour in drop by drop a half gill good olive oil, sharply stirring while adding it; then pour in also, little by little, a half gill cream, add teaspoon freshly chopped parsley, one saltspoon cayenne and mix well. (By this time the brandade should be creamy and consistent.) Dress on a hot, deep dish, arrange six slices toasted French bread around and serve.