Breakfast

Sliced Peaches and Cream (1828)

Farina (74)

Scrambled Eggs with Findon Haddock

Broiled Bluefish (326)

Country Sausage with Fried Apples (2473)

Buckwheat Cakes (330)

2638. Scrambled Eggs With Findon Haddock

Skin and bone a pound piece smoked Findon haddock, then cut it in quarter-inch pieces, plunge into a pint boiling water, boil for eight minutes and drain on sieve. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and beat up with a fork for one minute. Heat a tablespoon melted butter in a sautoire, drop in the eggs and cook for six minutes, frequently mixing meanwhile, add the fish, stir well for a minute, pour into a deep dish and serve.

Luncheon

Boston Oyster Soup (1319)

Canapes, Madison (2229)

Cutlets of Duck, Demi-Glace

Macaroni au Gratin (160)

Pancakes au Chocolat

2639. Cutlets Of Duck, Demi-Glace

Cut meat from breast of duck left over from yesterday into small square pieces. Cut into same shape two ounces cooked ham, six canned mushrooms and one small truffle. Mix in a saucepan one ounce butter with an ounce flour and stir on the fire until a nice light brown, then pour in two gills demi-glace (No. 122) and two tablespoons sherry. Mix well, let boil for ten minutes, add cut meat and other articles, with a half teaspoon each chopped parsley and chervil. Season with a half teaspoon salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for ten minutes, occasionally stirring at bottom. Add two egg yolks, sharply stir while heating for two minutes, pour force in a dish and let cool off. Divide into six even parts, roll out on a lightly floured table to cutlet forms, dip in beaten egg, roll in bread crumbs, place in a frying basket and fry them in boiling fat for ten minutes. Lift up, drain well, dress on a dish with a folded napkin, adjust a paper frill at the end of each cutlet, decorate with a little parsley and serve.

2640. Pancakes Au Chocolat

Prepare the same quantity of French pancakes as in No. 17, arrange on a hot dish, pour a chocolate sauce (No. 406) over them and serve.