Breakfast

Pears in Cream (2034) Boiled Grits (131)

Omelette with Herrings

Weakfish, Maitre d'Hotel (927)

Broiled Pigs' Feet (434) Potatoes, Anna (84)

Orange Cakes (1984)

2991. Omelette With Herrings

Cut off head and tail of a nice fat smoked herring, split in two through back, remove spinal bone and skin, then cut it in very small square pieces; place on a plate with enough milk to cover, let infuse for one hour, remove from milk and drain pieces on a cloth. Heat one and a half tablespoons melted butter in a frying pan, add fish and fry for five minutes, tossing once in a while. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, three saltspoons pepper, and sharply beat up with a fork for two minutes. Drop eggs in the fish pan, mix with fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre and let rest for a minute, turn on hot dish and serve.

Luncheon

Clam Broth (80)

Fritadelles of Fish, Tower

Schaschiks-Tatarski

Raisin Pie

2992. Fritadelles Of Fish, Tower

Skin and bone codfish left over from yesterday, then pick meat in small pieces and place on a plate. Boil three medium, peeled potatoes in a quart water with a teaspoon salt for thirty-five minutes, drain, then press through potato masher into a sautoire, add two egg yolks, an ounce good butter and a half gill cream. Mix well, then add the fish with a teaspoon salt, three saltspoons pepper, a saltspoon nutmeg and teaspoon freshly chopped parsley. Finely chop an onion, fry in a pan with teaspoon butter until a light brown, then add to the rest. Thoroughly but gently mix with spatula, divide preparation in twelve even, oval-shaped pieces, roll in flour and lightly flatten, then lightly dip in beaten egg and roll in bread crumbs. Thoroughly heat two tablespoons melted butter in a sautoire, add the fritadelles, one beside another and cook for six minutes on each side. Drain on a cloth, arrange on a hot dish with folded napkin, decorate with six quarters lemon and parsley greens and serve.

2993. Schaschiks-Tatarski

Procure a two-pound piece sirloin of beef, cut the lean part (only) in one-inch squares a fifth of an inch thick. Cut also, but considerably thinner, the same number of pieces raw, lean salt pork.

Place both on a plate, season with a level teaspoon salt, half teaspoon paprika, and arrange beef and pork on six skewers alternately, evenly divided. Place a tablespoon oil on plate, roll skewers in it, arrange on a broiler, broil for eight minutes on each side and remove.

Prepare a Creole rice (No. 2269), dress on a hot dish and place schaschiks over it, pour a gill hot tomato sauce (No. 16) around and serve.

2994. Raisin Pie

Place a pound California seeded raisins in a bowl, add an ounce sugar, a half teaspoon cinnamon in powder and teaspoon vanilla essence, mix well, then proceed to make pie in same manner as No. 118.