Sliced Pineapples (407)

Oatmeal Porridge (2)

Poached Eggs, Normandie

Broiled Bluefish (326)

Beef au Gratin

Sweet Fried Potatoes, German Style

Almond Cakes (1915)

3037. Poached Eggs, Normandie

Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, pour in one and a half gills milk, a half gill cream and mix on fire until it comes to a boil. Plunge six freshly opened oysters in boiling water for three minutes, drain and cut in small square pieces and add to sauce, with six cooked shrimps cut in very small pieces and six finely sliced canned mushrooms. Season with half a teaspoon salt, saltspoon cayenne and tablespoon sherry, mix well and let boil for five minutes. Prepare twelve poached eggs on toast (No. 106), pour sauce over eggs and serve.

3038. Beef Au Gratin

Cut lean meat of roast beef left over from yesterday into thin slices. Finely chop one medium white onion and fry in saucepan with a tablespoon melted butter for five miuntes. Place half the beef in» a lightly buttered baking dish, season with half teaspoon salt and two saltspoons pepper, spread half the onions and sprinkle a half teaspoon chopped parsley over and arrange balance of beef on top. Season again with a half teaspoon salt, two saltspoons pepper, and sprinkle with a half teaspoon finely chopped parsley. Pour in one and a half gills tomato sauce, dredge over two tablespoons fresh bread crumbs, set in brisk oven twenty-two minutes, remove and serve.

3039. Sweet Fried Potatoes, German Style

Peel four large, raw sweet potatoes, and with a three-quarter-inch potato column cutter cut out as many as you can, Slice them in one-sixth-inch-thick pieces, place in a frying basket, then fry in boiling fat for ten minutes. Lift up, drain on a cloth, dress on a dish with folded napkin and serve.


Clam Chowder (331)

Mousse of Oysters

Tripe, Petite Russie

Gnocchis, Italienne (2813)

Rice, Vanilla

3040. Mousse Of Oysters

Place thirty-six freshly opened oysters with their own liquor and a gill water in a small saucepan and boil for five minutes, thoroughly drain and save liquor. Place oysters in a mortar, pound to a fine pulp, remove and press through sieve into a bowl. Mix in saucepan one and a half tablespoons melted butter with two tablespoons flour and heat for two minutes, stirring meanwhile, then add oyster liquor and a gill cream. Sharply mix until it comes to a boil, then add oyster puree, with three egg yolks, a half teaspoon salt, and saltspoon each cayenne and grated nutmeg. Sharply mix with wooden spoon while heating for five minutes and remove to a table, beat whites of three eggs to a stiff froth, add to oysters and mix well until thoroughly amalgamated. Lightly oil the outsides of six paper cases, evenly divide preparation in them and neatly smooth surface. Sprinkle a little Parmesan or Swiss cheese over, set in oven for twenty minutes, remove, dress on dish with a napkin, decorate with a little parsley greens and immediately send to table.

3041. Tripe, Petite Russie

Thoroughly clean three pounds of fresh honeycombed tripe, place in a saucepan with two quarts water, one teaspoon salt, and boil for two hours. Remove and plunge it in cold water for five minutes, drain and cut it in long, thin strips. Cut very fine two each onions, leeks, branches crisp celery, and fry them in stew pan with a spoonful melted butter until slightly brown. Add two tablespoons flour, stir well while heating for one minute, pour in a half pint broth, and mix well until it comes to boil. Add tripe with a teaspoon each chopped parsley and salt, a saltspoon each cayenne and grated nutmeg, mix well and cook for fifteen minutes, mixing once in a while. Dilute two egg yolks with a gill cream and the juice of a sound quarter of lemon, add to pan and mix well while heating for two minutes. Transfer tripe to a deep dish, arrange six bread croutons (No. 90) around dish and serve.

3042. Rice, Vanilla

Wash and drain six ounces Carolina rice, place it in enamelled saucepan with a pint milk, three ounces sugar and one vanilla bean (from the sugar), lightly mix and let gently boil for twenty-five minutes, frequently stirring at bottom with wooden spoon meanwhile. Remove vanilla (place it in the sugar again), add two egg yolks and a gill cream to rice, sharply mix while heating for two minutes, dress on a compotier and serve.