Breakfast

Oranges (104) Oatmeal Porridge (2)

Eggs a la Coque

Findon Haddock (576)

Broiled Beefsteaks (172)

Potatoes, Julienne (799)

Buckwheat Cakes (330)

694. Eggs A La Coque

Carefully drop twelve fresh eggs into a saucepan with two quarts boiling water and boil for three minutes; remove with a skimmer, place on a dish with a folded napkin and serve with six egg stands.

N. B. When eggs are brought to the table with shells black with dirt, etc., they make an exceedingly unsightly appearance. To avoid this have a coarse towel, pour a little vinegar and salt on a small part of the towel, hold it in the palm of the hand and gently rub the eggs with it.

Luncheon

Fish Mulligatawney, Benares

Crabs, St. Laurent

Haricot of Lamb

Pumpkin Pie (492)

695. Fish Mulligatawney, Benares

Have the head of a large fresh fish, or two small ones if preferred, then procure two pounds fresh codfish. Place it in a saucepan with three quarts cold water. Season with one tablespoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Add four slices carrot, one small sliced apple, one sliced leek, four slices turnip, half sliced green pepper (all vegetables cut in dice pieces), two beans crushed garlic, one whole parsley root, two cloves, one small sliced onion, half small branch celery, one chopped ripe tomato, half sprig bay leaf and the same of hyme. Let them slowly boil for one hour. Should codfish be used remove it after having cooked for twenty-five minutes so it can be used for dinner fish, but allow the broth to boil for one hour.

Prepare the following: Melt one and a half tablespoons butter in a saucepan, stir in two level tablespoons flour, mix well for three minutes; add one tablespoon curry powder, mix well again with a whisk. Strain the fish broth and gradually add it to this roux, gently mixing with a whisk meanwhile. Add a piece of lemon rind, one heaping tablespoon raw rice, and let slowly cook for thirty minutes.

Cut into very small pieces a small piece of codfish, about a tablespoon; add it to the soup, pour in one teaspoon Worcestershire sauce and mix well. (Small canned quenelles may be employed in default of codfish.) Pour into a hot soup tureen and serve.

696. Crabs, St. Laurent

Heat one ounce melted butter in a saucepan, add two ounces flour, stir well while cooking for two minutes, then add one pint hot milk; thoroughly stir until it comes to a boil and add one pound fresh crab meat. Season with one and a half teaspoons salt, two saltspoons cayenne, one level teaspoon ground English mustard and one tablespoon Worcestershire sauce. Mix all well together while cooking for two minutes and then let gently cook for ten minutes more. Add three egg yolks, briskly mix with a wooden spoon while cooking for a minute, and finally add one tablespoon grated Parmesan cheese; mix well again, transfer to a dish and let cool off.

Prepare six pieces toast two inches square and one-quarter inch thick. Equally divide the preparation on top of each toast and nicely shape dome-like with the blade of a knife. Arrange the toasts on a tin and sprinkle two tablespoons Parmesan cheese over all. Set to bake in the oven for eight minutes, or till a nice golden colour. Remove, dress on a dish with a folded napkin, decorate with six pieces lemon and a little parsley greens and serve.

697. Haricot Of Lamb

Cut a small breast of lamb into one-and-a-half-inch squares. Heat three tablespoons melted butter in a medium-sized saucepan, add the lamb and cook for ten minutes, or until a nice golden colour, occasionally turning the pieces with a spoon. Transfer the meat only to a dish; place four tablespoons flour in the pan, stir well until a perfect roux; then replace the meat in the pan, pour in a quart of hot white broth and mix with a wooden spoon for two minutes.

Cut three medium, sound, peeled potatoes into one-inch squares and add them to the haricot. Season with two teaspoons salt, half teaspoon white pepper and one saltspoon grated nutmeg; gently mix. Tie in a bunch two leeks, four branches parsley, one sprig bay leaf, two cloves and half sprig thyme; add it to the stew. Cover the pan and let slowly cook for one hour and a half. Remove the "bouquet" of herbs; pour the haricot into a hot dish, sprinkle a tablespoon chopped chives over and serve.