Stewed Prunes (1) Rice and Cream (275) Omelette, Lyonnaise

Fried White Perch (293) Broiled Beefsteaks (172) Potatoes, Maitre d'Hotel (no)

Buckwheat Cakes (330)

476. Omelette, Lyonnaise

Finely mince two medium-sized, sound white onions. Place them in a black frying pan with one tablespoon melted butter and lightly brown for six minutes, stirring quite frequently meanwhile.

Carefully crack eight fresh eggs into a bowl. Season with a teaspoon salt and half teaspoon white pepper, adding half gill cold milk. Sharply beat up with fork for two minutes, drop the preparation over the onions, finish the omelette as per No. 75 and serve.


Oysters en Brochette

Ragout of Lamb, Solferino

Fondue, Suisse Creme au Caramel

477. Oysters En Brochette

Procure thirty-six very fresh medium oysters and have the same number of thin pieces lean bacon about an inch square. Arrange oysters and bacon alternately on six skewers; pour a tablespoon oil on a plate with a teaspoon salt and half teaspoon paprika. Mix the.seasoning well, roll the skewers in the seasoning and then in bread crumbs. Arrange the skewers on a double broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a hot dish with six freshly prepared toasts. Spread a maitre d'hotel butter, as per No. 7, over the brochettes and serve.

478. Ragout Of Lamb, Solferino

Cut a neck of lamb into pieces one and a half inches square. Heat in a saucepan two tablespoons oil, add the lamb with a tablespoon salt and half teaspoon white pepper and briskly brown for ten minutes, occasionally stirring meanwhile. Add two tablespoons flour, stir well, moisten with one pint white broth or hot water, half pint tomato sauce (No. 16), one gill demi-glace (No. 122) and one gill claret. Mix well, cover the pan and boil for ten minutes. Scoop out two medium carrots and two turnips with a small Parisian potato scoop and add to the stew. Tie in a bunch two leeks, two branches celery, two branches parsley, one sprig thyme and one sprig bay leaf and place in the stew, adding also a quarter of the dried rind of a lime. Cover the pan and gently cook for twenty minutes. Peel ten small, sound white onions and add to the stew. Cook for ten minutes longer. Scoop out all you can of two medium, peeled raw potatoes and add to the pan, then cook again for fifteen minutes. Remove the bunch of herbs, add three tablespoons canned green peas, lightly mix, skim the fat from the surface of the ragout, pour into a hot dish and serve.

479. Fondue, Suisse

Heat in a saucepan one gill white wine. Cut into small, thin slices eight ounces very rich Swiss cheese and add it to the pan; season with a saltspoon cayenne pepper and a light saltspoon salt, adding a teaspoon Worcestershire sauce, then briskly stir with a wooden spoon until thoroughly melted. Break in a whole fresh egg, briskly and rapidly stirring for half minute. Have six freshly prepared and lightly buttered toasts ready. Place the toasts on six hot plates, then carefully divide the cheese evenly over the six toasts and serve.

N. B. - Always have the toast prepared before beginning to prepare the cheese and keep hot.

480. Creme Au Caramel

Place in a copper basin one ounce powdered sugar with a quarter gill cold water; boil till a light brown, then mask the bottom of six individual pudding moulds with it. Beat up two eggs in a bowl with the yolk of another, adding two ounces fine sugar, two gills cold milk, one gill cold cream and half teaspoon vanilla essence. Sharply whisk up for two minutes. Strain the preparation through a Chinese strainer into the six moulds, equally divided. Lay them in a tin, pour in boiling water up to half the height of the mould and set in the oven for twenty minutes. Remove, let get cold, unmould on a dish and serve with the liquor of the caramel.