Breakfast

Blackberries and Cream (1925)

Cornmeal Mush (326)

Eggs Cocotte with Clams

Fried Whitebait (1123)

Broiled Devilled Ham (451)

Pried Potatoes en Quartiers (686)

Kummel Cakes (1691)

2043. Eggs Cocotte With Clams

Plunge eighteen little neck clams in a half pint boiling water for three minutes. Drain, and cut in small squares, place in a small saucepan with a half gill cream and a gill milk. Season with two saltspoons salt, a light saltspoon cayenne and a light saltspoon grated nutmeg, add a teaspoon butter, lightly mix, and boil for five minutes. Divide this cream evenly in six individual egg-cocotte dishes and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, equally divided, lay them on a tin, set in oven five minutes, remove and serve.

Luncheon

Fish Chowder (198) Canape's, Loronzo (538) Entrec6tes. Soyer (1155)

Omelette, Chambery Pineapple Fritters (1186)

2044. Omelette, Chambery

Crack eight fresh eggs in a bowl, add half gill milk, half saltspoon salt, two saltspoons pepper, a tablespoon grated Parmesan cheese, and sharply beat with fork for two minutes. Cut in exceedingly small square pieces a medium-sized, peeled raw potato and one medium, peeled white onion cut same way; place both in a frying pan with tablespoon melted butter and gently fry a nice golden colour, frequently tossing meanwhile. Sprinkle over a saltspoon salt, toss a little, then drop in the eggs, briskly stir with fork for two minutes and lot rest half a minute; fold opposite sides to meet in centre, let rest a minute, turn on a hot dish and serve.