Baked Apples (44)

Boiled Rice (275)

Poached Eggs, Riga

Broiled Boned Smelts, Maitre d'Hotel

Brochette of Lamb, Tomato Sauce (1111)

Hashed Potatoes, Sautees (50)

Grape-Nuts Cakes

1266. Poached Eggs, Riga

Cut out from a sandwich loaf twelve round pieces a quarter-inch thick and two inches in diameter, toast, lightly butter, then spread half teaspoon caviare over each and place on dish with a folded napkin. Prepare twelve poached eggs exactly the same as No. 106, trim them a little, place one on top of each toast, decorate the dish with a little parsley greens and serve.

1267. Broiled Boned Smelts, Maitre D'Hotel

Neatly wipe twelve fresh large smelts, split open through the stomach without separating them, then remove the bones, being careful not to cut them through. Mix on a plate one teaspoon salt, half teaspoon white pepper and one tablespoon oil; carefully roll the smelts into the seasoning, arrange on a double broiler and broil for four minutes on each side, remove, dress on a hot, large dish, pour a maitre d'hotel butter (No. 7) over them and serve.

1268. Grape-Nuts Cakes

Prepare a flannel-cake preparation (No. 136), adding two tablespoons grape-nuts in the batter, mix well and proceed to make the cakes exactly the same.


Clam Broth (80) Bouillabaisse, Marseillaise Pears of Goose, with Peas Macaroni au Gratin (160)

Omelette, Ivica Green-Gage Tartlet (569)

1269. Bouillabaisse, Marseillaise

Procure a one-pound live lobster, two very fresh eels and one very small sea bass. Cut the head and small claws from the lobster, then cut it, shells and meat, in six even pieces. . Remove the head, trim the fins and skin the two eels, then cut each one in pieces of two inches long. Cut off the head and trim the bass, then cut it crosswise in six equal slices. Place all these fishes on a plate and keep in a cold place until required. Heat in a saucepan three tablespoons oil, add two chopped white onions and three chopped, well-cleaned leeks, gently brown for ten minutes, stirring occasionally; add three tablespoons flour, mix well while cooking for two minutes, then pour in one pint fresh crushed or canned tomatoes, one pint water, the fish heads and skins of eels, half teaspoon Spanish saffron, one tablespoon salt, half teaspoon white pepper, two crushed beans garlic and three branches parsley. Mix with a spoon for three minutes, then let briskly boil for forty minutes, mixing occasionally meanwhile. Remove, strain the sauce through a strainer in another saucepan, reset on the fire and let come to a boil, then add the fish; lightly mix, cover the pan and let gently boil for thirty minutes.

Remove, arrange the fish in a large, deep dish, pour the sauce over, arrange six slices French bread toasts around, sprinkle half teaspoon freshly chopped parsley over and serve.

1270. Pears Of Goose, With Peas

Divide the goose force in six even parts, roll on a lightly floured table and give them a nice smooth pear form; dip in beaten egg, gently roll in fresh bread crumbs, arrange in a frying basket, plunge in boiling fat . and fry for ten minutes. Lift up, thoroughly drain, pour a gill hot demi-glace sauce (No. 122) on a hot dish and arrange the pears over; dress green peas (No. 35) around them, adjust a fancy frill on top of each pear and serve.

1271. Goose Forcemeat

Pick off all the meat from the goose left over from yesterday, cut into small dice pieces and keep on a plate. Cut one ounce cooked lean ham, six canned mushrooms, and place on the plate with the goose meat.

Heat an ounce of butter in a saucepan, add one small, finely chopped onion and gently brown for eight minutes, occasionally stirring meanwhile, then add one ounce flour, stir well while heating for two minutes. Pour in three gills demi-glace (No. 122) and two gills of tomato sauce (No. 16). Mix well and let reduce to half the quantity, add the meat, ham and mushrooms, season with a teaspoon cayenne and one salt-spoon grated nutmeg; mix well and let gently cook for twenty minutes, mixing occasionally. Dilute two egg-yolks with two tablespoons sherry and add to the force; mix well while cooking for three minutes, remove, place on a plate, let cool off, and use as required.

1272. Omelette, Ivica

Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon oil in a frying pan, add one finely minced onion and fry for five minutes, adding then three red

Spanish sweet peppers cut into small squares; toss all well and fry for three minutes. Drop in the beaten eggs, mix with the fork for two minutes and let rest a half minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn upon a hot dish and serve. For a special Good-Friday bill of fare, see No. 33 20A-3321.