Apricots in Cream (2236) Oatmeal Porridge (a)

Shirred Eggs au Gratin

Fried Whitebait (1123) Broiled Tripe (281)

Potatoes, Maitre d'Hotel (312)

Flannel Cakes (136)

2440. Shirred Eggs Au Gratin

Lightly butter six shirred-cgg dishes, crack two fresh eggs in each dish, and season with half teaspoon salt and two saltspoons pepper. Pour a tablespoon thick cream over he eggs in each dish. Sprinkle a little grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven for five minutes, remove and serve.


Oyster Chowder Crab Meat, Finnoise

Chicken Pot Pie (150)

Carmelite Salad

Peach Fritters

2441. Oyster Chowder

Cut in small square pieces two leeks and two medium, white onions, place in a saucepan with two ounces salt pork cut in small squares, add one tablespoon melted butter, gently brown for six minutes, frequently stirring meanwhile. Pour in two quarts water and let boil for twenty minutes, cut three medium, peeled, raw potatoes into third-of-an-inch squares, add to the soup with three fresh, peeled, crushed, red tomatoes. Season with two teaspoons salt, two tablespoons Worcestershire sauce, two tablespoons tomato catsup, six drops tabasco and two saltspoons shredded dried thyme, mix well and slowly cook for forty-five minutes. Open thirty-six medium, fresh oysters. Cut them in four pieces each and add to the soup with their own liquor, then boil for ten minutes. Pour the chowder into a soup tureen, sprinkle half a teaspoon freshly chopped parsley over, place six broken soda crackers.over the chowder and serve.

2442. Crab Meat, Finnoise

Place on a plate one and a half pounds fresh crab-meat flakes and keep till required. Finely chop two sound, seeded, medium green peppers, place in a small saucepan with a tablespoon melted butter and cook for five minutes, lightly stirring once in a while. Pour in one and a half gills pure tomato juice and a gill tomato sauce (No. 16), add six finely sliced canned mushrooms, and let boil for five minutes. Mix on a saucer an ounce butter with half ounce flour, then add it little by little to the sauce, sharply mixing while adding. Add the crab meat, season with a light teaspoon salt, lightly mix, then cook for eight minutes, gently stirring once in a while. Dress on a deep dish, arrange six heart-shaped bread croutons (No. 90) around and serve.

2443. Carmelite Salad

Cut four cold, hard-boiled eggs in quarters and place in a bowl, with two cold, boiled potatoes, one pickled beetroot cut in small pieces, one finely chopped, medium, white onion, and six small anchovies in oil cut in small pieces. Season with four tablespoons dressing (No. 863), mix well and serve.

2444. Peach Fritters

Prepare a frying batter (No. 204), peel, cut in halves and remove the stones from six medium, ripe peaches, then cut each half in two. Place them in a bowl, add one tablespoon sugar and two tablespoons maraschino, turn well in the seasoning and let infuse for fifteen minutes. Roll in the batter, and drop them one by one in hot fat - but not boiling - and fry for ten minutes, turning with the skimmer once in a while. Lift up, drain on a cloth, trim a little, pour a hot Sabayon sauce (No. 102) on a dish, dress the peaches and sprinkle powdered sugar over, then serve.