Sliced Pineapples (407)

Semolina (192)

Poached Eggs, New London

Broiled Salt Mackerel (904)

Pork Chops with Fried Apples (760)

Buckwheat Cakes (330)

2745. Poached Eggs, New London

Place four ounces crab meat in a sautoire with half ounce butter and gill sherry or white wine, cover the pan and cook five minutes, then keep hot. Mix in a saucepan a half ounce each butter and flour, add a gill cream, half gill milk, and continually mix until it comes to a boil. Add crab meat, season with half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for five minutes. Prepare twelve poached eggs on toast (No. 106), pour crab meat over eggs and serve.


Broiled Oysters, Celery Sauce

Blanquette of Veal (1646)

Noodles au Beurre (333)

Lemon Custard Pie (316)

2746. Broiled Oysters, Celery Sauce

Wipe on a cloth thirty-six large, freshly opened oysters. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn oysters in seasoning, then roll in bread crumbs, arrange on double broiler and broil for four minutes on each side. Have six freshly prepared toasts on a hot dish, place six oysters on each toast, evenly divide a celery sauce (No. 745) over them and serve.