Breakfast

Sliced Bananas (151) Wheatena (1298)

Shirred Eggs with Calf's Brains

Findon Haddock (76)

Broiled Lamb Chops (748) Potatoes, Alumette (196)

Flannel Cakes (136)

962. Shirred Eggs With Calf's Brains

Procure a very fresh calf's brain, plunge in cold water for five minutes. Carefully remove all fibres, then place in a saucepan with a pint water, a teaspoon salt, a tablespoon vinegar and one sprig of bay leaf; boil for five minutes, then drain. Cut the brain into twelve even slices. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs into each dish; season with half teaspoon salt and two saltspoons white pepper evenly divided over the twelve eggs. Place two slices of calf's brain in each dish, then set in the oven for three minutes. Remove, lightly brown an ounce of butter in a small frying pan, add one tablespoon vinegar and half teaspoon freshly chopped parsley; mix a little, pour over the eggs evenly and serve.

Luncheon

Sardine Toasts, Devilled Minced Tenderloin, Point du Jour Macaroni in Cream (386) Prune Pie

963. Sardine Toasts, Devilled

Prepare six lightly buttered toasts. Place two medium, split sardines over each toast. Spread a very little French mustard over the sardines. Dredge over a tablespoon bread crumbs; divide a tablespoon butter over the top; place on a tin and set in the oven for five minutes. Remove, and serve in a dish with a folded napkin, and with six "quarters" of lemon around the dish.

964. Minced Tenderloin, Point Du Jour

Cut a pound of tenderloin into twelve even slices. Season with half teaspoon salt and two saltspoons white pepper. Heat a tablespoon melted butter in a frying pan, add the beef, and briskly cook for one minute on each side. Remove and dress on a hot dish, one overlapping another, and keep warm. Add four finely chopped shallots to the pan, cook for a minute, then add half gill claret, half gill demi-glace (No. 122), and half a teaspoon finely chopped chives; then let briskly reduce for five minutes. Pour over the beef and serve.

965. Prune Pie

Soak one pound dry prunes in plenty of cold water for ten hours. Remove stones, drain well, wipe thoroughly and place in a bowl with four ounces sugar and half teaspoon ground cinnamon; mix well for a minute, then proceed to finish the pie as per Nos. 117-118.