Fresh Grapes Sago with Cream (1583)

Fried Eggs, Caviare Toast

Yarmouth Bloaters (311)

Broiled Devilled Bacon (682)

Hashed Brown Potatoes (50)

Buckwheat Cakes (330)

2964. Fresh Grapes

Thoroughly wash in cold water one and a half pounds grapes, drain, place in a compotier and serve.

2965. Fried Eggs, Caviare Toast

Cut six quarter-inch-thick slices from a stale sandwich loaf, lightly trim off crust and toast to a nice golden colour. Spread a half teaspoon caviare over each toast, dress on hot dish, arrange two fried eggs (No. 940) on top of each toast and serve.


Beetroot Broth (2179)

Oysters in Shell, Anglaise

Spareribs and Spinach

Crisp Swiss Pancakes or Crostri

2966. Oysters In Shell, Anglaise

Open twenty-four large fresh oysters, remove eyes and leave oysters on the deep shells, lay in a roasting pan, season all around with teaspoon salt and three saltspoons white pepper. Evenly pour two tablespoons Worcestershire sauce over, arrange a small, thin slice raw lean bacon over each oyster, sprinkle a little bread crumbs over all, set in oven for ten minutes, remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve.

2967. Spareribs And Spinach

Procure six pieces salted spareribs or pork and soak in cold water for thirty minutes. Drain, place in saucepan with enough water to cover, add two carrots cut in quarters, an onion with two cloves in and one bean garlic. Season with half teaspoon salt and half teaspoon pepper, cover pan and let boil for forty-five minutes. Add six even-sized, peeled, large raw potatoes and boil for thirty-five minutes. Dress a spinach (No. 247) on a hot dish, take up spareribs with a fork, place over spinach, arrange potatoes around beef and serve.

2968. Crisp Swiss Pancakes Or Crostri

Place in a saucepan one and a half gills good, rich milk, one and a half ounces lump sugar, four ounces good butter, a saltspoon salt and teaspoon vanilla essence. Place pan on fire, thoroughly heat without boiling and transfer to a China basin. Beat up two eggs in a bowl, add to milk, stir well with spatula, then mix in little by little one and a half pounds sifted flour and two saltspoons baking powder, briskly and continually stirring while adding. Place paste on a well-cleaned board, sharply knead for ten minutes, replace in bowl and let stand for thirty-five minutes. Divide batter into eighteen equal parts, give ball-shaped forms, with a pastry roller, roll out as thin and round as possible on a lightly floured table and let stand for fifteen minutes more.

Place in a large frying pan one pound leaf lard, four ounces butter, and when butter is thoroughly hot place in one beside another as many cakes as pan can hold and fry to a nice golden colour. Lift up with a skimmer, place on a cloth to thoroughly drain, prepare balance in exactly same way, sprinkle a little powdered sugar over and serve.

N. B. These excellent crostri will keep in perfect condition for several days. Place what is left over in a tin and keep in moderate temperature.