Breakfast

Muskmelons (2056) Oatmeal Porridge (a)

Scrambled Eggs with Oysters

Yarmouth Bloaters (311)

Chicken Livers en Brochettes (600)

Saratoga Potatoes (156)

Corn meal Pones (990)

2681. Scrambled Eggs With Oysters

Place eighteen freshly opened oysters with their own liquor in a saucepan with one gill water and three saltspoons salt. Let boil for three minutes, then skim froth off surface. Mix in a small saucepan a tablespoon melted butter with tablespoon flour, strain the oyster broth through a cloth into this pan, add one saltspoon cayenne pepper and mix continually on fire until it comes to a boil. Cut the oysters in quarters, add to the sauce, mix well, cook for one minute and keep hot.

Prepare plain scrambled eggs (No. 193), dress half the quantity in a deep dish, pour oysters and sauce over, cover with balance scrambled eggs and serve.

Luncheon

Fish Chowder, Tokio (1002) Scallops, Colbert Pork Cutlets, Van Volkenberg Omelette, Celestine (1799)

2682. Scallops, Colbert

Place one and a half pounds fresh scallops in saucepan with half gill white wine and just enough water to cover them, season with half teaspoon salt and let boil for five minutes. Strain liquor into another saucepan and let reduce on open fire to a glaze, then pour in two light gills dejni-glace (No. 122), the juice of half a lemon and a half teaspoon freshly chopped parsley. Mix well and let briskly boil for ten minutes, shift pan to corner of range, incorporate little by little a half ounce fresh butter, and pour sauce into scallops pan. Mix well, then dress scallops in a deep, hot dish, arrange six heart-shaped croutons (No. 90) around and serve.

2683. Pork Cutlets, Van Volkenberg

Procure eight pork chops, remove all meat from bones, then chop it very fine with four peeled, fresh mushrooms, half bean sound garlic, half teaspoon chopped parsley and an ounce cooked, smoked beef tongue. Place this hash in the mortar with an egg yolk, a teaspoon salt, two salt-spoons cayenne pepper and saltspoon grated nutmeg, then pound to a smooth pulp. Divide preparation in six equal parts, giving nice cutlet forms, detach small rib bones from loin bone, then insert bones in cutlet so as to give a chop-like appearance, dip in beaten egg and lightly turn in bread crumbs.

Thoroughly heat two tablespoons leaf lard in a sautoire, place cutlets in pan one beside another, and briskly cook for three minutes on each side. Remove all fat from pan, pour in one gill tomato sauce (No. 16), one gill white broth (No. 701), cover pan and set in oven for forty-five minutes, frequently basting them meanwhile. Remove, prepare a potato puree (No. 178), dress on a hot dish in pyramid shape, arrange chops around base, skim fat off surface of sauce, strain it over chops and serve.