Stewed Prunes (1)

Quaker Oats (105)

Eggs, Fowler

Filets of Sole, Tartare (487)

Lamb Kidneys en Brochette

Sweet Potatoes, Lyonnaise (1092)

Flannel Cakes (136)

1330. Eggs, Fowler

Drain a half pint fine asparagus tips, place in a small saucepan and mash with a wooden spoon; add a half ounce good butter, a half gill cream, half gill milk, three saltspoons each salt and sugar, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well and let gently boil for ten minutes, then press through a cheesecloth into six egg-cocotte dishes, evenly divided. Carefully crack two fresh eggs into each dish, evenly season them with a half teaspoon salt and two saltspoons pepper, lay them on a tin and set to bake in the oven for five minutes. Remove and serve.

1331. Lamb Kidneys En Brochette

Skin twelve very fresh lamb kidneys, then cut them into thin slices crosswise. Cut the same number of thin slices of lean bacon, half inch square, and evenly arrange them alternately on six skewers. Season all over with a half teaspoon each salt and pepper. Roll them in a tablespoon oil, then in bread crumbs, arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish, pour a little melted butter over them and serve.


Fish Chowder, Tokio (1002) Cases of Oysters, au Gratin

Omelette, Varsovie

Mironton of Lamb, Paysanne

Peach Pie (412)

1332. Cases Of Oysters, Au Gratin

Carefully oil the outside of six paper cases. Cut twenty-four large, freshly opened oysters into four quarters each, place them in a saucepan with their own liquor and a half gill white wine. Season with half teaspoon salt and saltspoon cayenne pepper, then boil for two minutes. Heat one and a half tablespoons butter in a saucepan, add one finely chopped green pepper and gently brown for five minutes, then mix in two and a half tablespoons flour while heating for half a minute. Strain the oyster liquor into this pan, adding one gill cream, half gill milk, two tablespoons sherry, two saltspoons salt, a saltspoon each cayenne and grated nutmeg. Mix well until it comes to a boil, then add the oysters. Mix well, cook gently for two minutes, then divide evenly the preparation into the six cases. Sprinkle evenly over a tablespoon of grated Parmesan cheese, place the cases on a tin and set in the oven for ten minutes, Remove, dress on a dish with a folded napkin and serve.

1333. Omelette, Varsovie

Crack eight fresh eggs into a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper and sharply beat with a fork for two minutes. Heat in a frying pan one and a half tablespoons melted butter, add two tablespoons fresh bread crumbs and toss well until it attains a nice light brown. Drop in the eggs, briskly mix with a fork for two minutes, let rest for one minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish and serve.

1334. Mironton Of Lamb, Paysanne

Detach all meat from the leg of lamb left over from yesterday and cut into half-inch square slices. Cut in the same way half the quantity peeled boiled potatoes. Heat two tablespoons lard in a saucepan, adding two finely sliced white onions, and fry to a nice light brown; add two tablespoons flour, mix well, then add the lamb and potatoes. Moisten with a half gill vinegar and a pint white broth (No. 701), add two peeled and crushed red tomatoes, one finely chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon salt and half teaspoon pepper. Mix well while heating for two minutes. Cover the pan, set it in the oven for fifty-five minutes, remove, pour into a deep dish and serve.