Sliced Peaches (1828) Oatmeal Porridge (2)

Scrambled Eggs with Soft Shell Crabs

Kippered Herrings (153)

Broiled Lamb Fries, Tartare Sauce

Delmonico Potatoes (718)

Flannel Cakes (136)

2298. Scrambled Eggs With Soft-Shell Crabs

Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork one minute. Remove spongy parts under the side points of three medium raw soft shell crabs. Thoroughly wash and drain, remove the small claws, then cut in eight even pieces. Heat two tablespoons melted butter in a sautoire, add the crabs, sprinkle half teaspoon salt over and fry five minutes, lightly tossing meanwhile. Drop in the beaten eggs and cook six minutes, briskly stirring meanwhile. Transfer to a deep dish and serve.

2299. Broiled Lamb Fries, Tartare Sauce

Cut twelve very fresh lamb fries in halves, skin, scald in boiling water three minutes, remove and drain. Season with half teaspoon salt and three saltspoons pepper, lightly roll in melted butter or oil, then slightly roll in bread crumbs, arrange on a double broiler and broil three minutes on each side. Dress on a hot dish, decorate with a little parsley, and serve with a tartare sauce (No. 48) separately.


Radish Broth (2164)

Soft Clams, Boniface

Calf's Head, Vinaigrette Sauce (591A)

Eggs in Jelly


2300. Soft Clams, Boniface

Carefully open thirty-six medium, fresh soft clams, remove all sandy parts, keeping nothing but the perfect bodies. Neatly clean thirty-six half shells, place one clam in each half shell and lay in a tin. Heat two tablespoons melted butter in a small saucepan, add four chopped branches celery and gently cook ten minutes. Then add two tablespoons flour, stir well while heating one minute, then pour in two gills milk and briskly mix until it comes to a boil; add half teaspoon salt, saltspoon cayenne pepper, one egg yolk and two tablespoons grated Parmesan cheese. Sharply mix while cooking two minutes, then with a teaspoon evenly pour the sauce over the clams. Sprinkle a little grated Parmesan cheese over, divide an anchovy butter (No. 62) over the sauce, set in oven fifteen minutes. Remove, squeeze juice of half a sound lemon over. Dress on a dish with a little parsley greens and serve.

2301. Eggs In Jelly

Have three quarts boiling water in a saucepan with two tablespoons vinegar and a light tablespoon salt. Carefully crack in six fresh eggs, and poach three minutes, lift up with a skimmer, drop in cold water five minutes. Remove and neatly trim, arrange on a cloth and let drain five minutes. Lightly melt in a saucepan two gills jelly (No. 1879), then place the eggs in six paper cases and cover with the jelly, place in the ice box and let thoroughly set. Remove and serve.

2302. Jesuites

Roll out on a lightly floured table half pound feuilletage (No. 756) as thin as possible, then cut in twelve even triangular pieces, two inches base and three inches in height. Prepare a creme patissiere (No: 1290) and divide evenly in the centre of six of the triangular pieces, lightly wet the edges, cover with the other six pieces, press the edges together so as to entirely enclose the cream. Make a light incision on top of each, then place on a lightly wetted pastry sheet. Pour in a bowl two ounces granulated sugar, six drops vanilla essence and the white of a small egg. Sharply stir with wooden spoon three minutes. Spread the sugar over the six cakes. Sprinkle over an ounce peeled, chopped almonds, set in oven twenty minutes. Remove, sprinkle a little vanilla sugar over them and serve.