Raspberries and. Cream (1846)

Grape-Nuts (1371) Eggs, Muzaffer-ed Din

Whitebait, Fines Herbes (1373)

Salisbury Steaks (347)

Hashed Potato Sautees (50)

Cornmeal Pones (990)

1992. Eggs, Muzaffer-Ed Dest

Remove the galls from six white chicken livers and place them in a bowl. Season with half teaspoon salt, one saltspoon cayenne pepper, half saltspoon grated nutmeg and one saltspoon ground mixed allspice; pour in a half gill sherry and tablespoon rum, add half teaspoon finely chopped parsley and quarter bean finely chopped garlic; turn well in the seasoning and let infuse in a cool place for thirty minutes. Place in a saucepan, cover it and let cook for fifteen minutes, then transfer to a mortar and thoroughly pound to a paste. Rub through a sieve into a saucepan; pour in one and a half gills demi-glace (No. 122), add one small, finely chopped truffle and let boil for eight minutes, lightly mixing meanwhile. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, season with a half teaspoon salt and three saltspoons pepper, evenly divided. Pour a teaspoon cream on top of each dish, place on a tin, set in the oven for five minutes, remove and serve.


Fish Chowder (198)

Stuffed Devilled Lobster (1250)

Mutton Pot Pic (530)

Omelette, Ifousseuse

Vanilla Custard (1345 )

1993. Omelette, Mousseuse

Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream, season with a half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg, and whisk for two minutes. Heat one ounce fresh butter in a clean frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.