Breakfast

Stewed Prunes (1) Farina Gruel (74)

Scrambled Eggs, Mariniere

Fried Smelts, Tartare Sauce (47)

Smoked Beef in Cream (329) Potatoes, Anna (84)

Wheaten Cakes (9)

2852. Scrambled Eggs, Mariniere

Place six large, freshly opened oysters in a small saucepan with six heads canned mushrooms and six cooked, shelled fresh shrimps. Pour in a half gill white wine, two saltspoons salt and half saltspoon cayenne, poach on a brisk fire for five minutes, lift up shrimps, oysters and mushrooms with skimmer and cut in small square pieces. Break eight fresh eggs in a bowl, pour in two tablespoons cream, one tablespoon of the fish liquor, season with a half teaspoon salt, two saltspoons pepper and beat up with a fork for one minute.

Heat one tablespoon melted butter in a frying pan, drop in eggs and cook for four minutes, frequently stirring meanwhile, then add above mixed articles, mix well and cook for two minutes, briskly stirring meanwhile, dress on a deep, hot dish and serve.

Luncheon

Clam Stew with Celery Small Patties, Suedoise

Calves' Feet, Lyonnaise Kirsch Omelette (468)

2853. Clam Stew With Celery

Discard stale branches and leaves from two small stalks celery, detach all branches from main root, thoroughly wash and drain. Cut roof and branches in half-inch-square pieces, place them in saucepan with one and a half quarts water and half teaspoon salt. Tie in a bunch two branches parsley, a branch chervil, an onion with a clove stuck in it, add to the celery, let gently boil for fifty minutes, then remove onion and bunch of herbs. Open thirty-six very fresh little neck clams, add them with their liquor to the celery pan and boil for five minutes. Pour in a pint hot milk with an ounce butter and two saltspoons cayenne pepper, mix well until butter is dissolved, pour stew into a soup tureen and serve with oysterettes separately.

2854. Small Patties, Suedoise

Prepare and keep hot six patties, as per No. 929. Cut a pound of smoked, well-trimmed salmon in one-third-inch-square pieces, plunge in a pint boiling water for five minutes and drain well on a sieve. Mix in saucepan one and a half tablespoons melted butter and two heavy tablespoons flour, then briskly stir on fire for one minute. Pour in a gill each milk and cream, add a teaspoon anchovy essence, three saltspoons salt and a saltspoon cayenne. Sharply mix with a whisk until it comes to a boil, then let boil for ten minutes. Add salmon, with a tablespoon capers, lightly mix and cook for two minutes. Arrange the six patties on a large hot dish, spread a half teaspoon caviare at bottom of each patty, evenly pour preparation into them, place covers on, decorate with a little parsley greens and serve.

2855. Calves' Feet, Lyonnaise

Split three fresh calves' feet in two, then let soak in fresh water for an hour. Drain, place in a saucepan with three tablespoons flour, a gill vinegar, sliced carrot and onion, two sliced leeks, a sliced branch each celery and parsley, a sprig thyme, bay leaf, two cloves, teaspoon allspice and half tablespoon whole black pepper. Pour in three quarts water, season with a tablespoon salt, cover pan and let gently boil for one hour and forty-five minutes. Take up feet with a skimmer, drain on a cloth, dress on hot dish, pour a Lyonnaise sauce (No. 2047) over and serve.

N. B. Calves' feet prepared as above can be served with various sauces, such as Bordelaise, Colbert, Piquante, Horseradish, Soubise, Finnoise, Creole, Madeira, Perigueux, Robert, Italienne, etc.