Sliced Bananas (151)

Barley with Cream

Fried Eggs with Chicken Livers

Broiled Fresh Herrings, Anchovy Butter (798)

Calf's Liver, Minute (810)

Potatoes, Julienne (799)

Buckwheat Cakes (330)

1068. Barley With Cream

Immerse four ounces of the best barley in a pint boiling water for ten minutes. Thoroughly drain and rinse in cold water. Replace in the pan, add a pint water, half pint fresh milk and half teaspoon salt, lightly mix and let slowly simmer for one and a half hours, being careful to mix with a wooden spoon at the bottom every eight minutes, to prevent burning. Remove, and serve with cream and powdered sugar separately.

1069. Fried Eggs With Chicken Livers

Cut eight fresh chicken livers into quarter-inch pieces. Heat a tablespoon butter in a frying pan, add the livers and fry for five minutes; pour over a tablespoon sherry, half gill demi-glace (No. 122), season with two saltspoons salt and half saltspoon cayenne pepper, lightly mix and cook for two minutes. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes. Remove, evenly divide the preparation on top of the eggs and serve.


Coquilles of Eggs and Oysters

Civet of Venison

Spinach in Cream (399)

Gateau de Plomb

1070. Coquilles Of Eggs And Oysters

Cut six hard-boiled eggs into eight even pieces each. Plunge twelve large very fresh-opened oysters into a pint of boiling water for two minutes. Drain, cut each in half and place them with the eggs. Mix and heat in a small saucepan one tablespoon of butter with two tablespoons flour; then pour in one and a half gills white broth and a gill of cream; mix with a wooden spoon until it comes to a boil, then add eggs and oysters. Season with half teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; lightly mix and slowly cook for two minutes. Divide the eggs, etc., into six table shells, sprinkle a little grated Parmesan cheese over them, set in the oven to bake for ten minutes, remove and serve.

1071. Civet Of Venison

Cut two pounds tender venison, from a leg, into inch-square pieces. Heat one and a half tablespoons butter in a saucepan, add the venison; season with a teaspoon salt and half teaspoon white pepper; gently brown for ten minutes, turning the pieces once in a while. Then add two ounces lean, salt pork cut in quarter-inch-square pieces and twelve very small, peeled white onions; brown for ten minutes longer, besprinkle with two tablespoons flour over the meat and gently stir; moisten with one gill red wine, half pint of broth and one gill of demi-glace (No. 122). Tie in a bunch three branches parsley, one branch chervil, one leek, one bay leaf, two cloves, one sprig thyme, one bean sound garlic, and add to the venison. Mix a little, cover the pan, then set in the oven for forty minutes. Remove, take up the bouquet of herbs, add six finely minced mushrooms, lightly mix and serve with six heart-shaped bread croutons (No. 90) around the civet.

1072. Gateau De Plomb

Sift a half pound flour on a table with a fountain in the centre, place in it a saltspoon salt, three ounces sugar, quarter pound butter, two egg yolks and one gill fresh milk; knead the whole well together until of a soft dough. Transfer into a lightly buttered pie plate and set to bake in a moderate oven for thirty minutes. Remove, sprinkle a little powdered sugar over and serve.