Muskmelons (2056)

Oatmeal Porridge (2)

Eggs with Clams in Cream

Kippered Herrings (153)

Calf's Liver, Saute Minute (810)

Stewed Potatoes in Cream (no)

Flannel Cakes (136)

2364. Eggs With Clams In Cream

Have half a pint of boiling water in a small saucepan, plunge in eighteen freshly opened little neck clams and boil for three minutes. Drain on a sieve, then cut them in small square pieces. Place them in a small saucepan with one and a half gills cream. Season with two light saltspoons salt, a light saltspoon cayenne pepper and half a salt-spoon grated nutmeg, add two teaspoons butter, gently mix, then let boil for five minutes. Divide the preparation evenly into six cocotte-egg dishes. Then crack two fresh eggs into each dish, season the eggs evenly with half a light teaspoon salt and two saltspoons white pepper, lay them on a tin, set in the oven for five minutes. Remove, and serve.


Cold Salmon Patty (1972)

Lambs' Feet, Poulette

Spaghetti, Italienne (15)

Me'ringue, Chantilly

2365. Lambs' Feet, Poulette

Plunge twenty-four lambs' feet in boiling water for five minutes, drain on a sieve, carefully remove all the wool adhering to them and thoroughly clean them. Place in a stone pot, add one quart and a half water, one-half gill white wine, two tablespoons vinegar, an onion with two cloves stuck in it, half a sound lemon and one small branch parsley. Season with teaspoon salt and three saltspoons pepper, lightly mix, cover the pan and let boil thirty minutes. Mix in a saucepan an ounce of butter with one and a half ounces flour. Strain the feet broth through a cheesecloth into this pan, mix well until it comes to a boil, add ten finely sliced, canned mushrooms, half a teaspoon chopped chives and half a saltspoon grated nutmeg. Mix well, then let boil fifteen minutes. Dilute two egg yolks with two tablespoons cream, add to the sauce. Sharply mix while heating two minutes. Place the feet in the sauce, shuffle a little, transfer into a deep hot dish and serve.

2366. Meringue, Chantilly

Prepare twelve meringue shells (No. 2297). Place two gills of cream in a copper basin, set it on the ice, and beat up to a stiff froth, let rest for thirty minutes on the ice. Lift up the cream with a skimmer and place it in a bowl, add two ounces sugar, ten drops vanilla essence.

Briskly beat up for two minutes. Fill in the cavity of the shells with the cream, join two together. Arrange them on six saucers. Drop the balance of the cream into a pastry bag with a fancy dentilated tube at the bottom, and with it decorate the meringues nicely and serve.