Oranges (104) Barley in Cream (1068

Omelette with Green Peppers Yellow Perch Saute, Fines Herbes (971) Smoked Beef in Cream (329) Potatoes Allumettes (196)

Saffron Cakes

1643. Omelette With Green Peppers

Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, half saltspoon grated nutmeg, and sharply beat up with fork for two minutes. Cut in halves two large, sound green peppers, remove the seeds, then finely slice them. Heat a tablespoon melted butter in frying pan, add peppers and fry six minutes, occasionally tossing meanwhile. Drop in the eggs, add half a teaspoon freshly chopped parsley, mix with fork for two minutes, let rest half minute; fold opposite sides to meet in centre, let rest a minute, turn on a dish and serve.

1644. Saffron Cakes

Prepare a frying batter (No. 136). Dilute a saltspoon Spanish saffron in a tablespoon lukewarm water and let infuse ten minutes, strain through a cloth into the batter, mix well, then proceed to make cakes in same manner.


Soft Shell Crabs Fried with Bacon

Blanquette of Veal

Noodles with Butter (333)

Old-fashioned Rice Pudding (140)

1645. Soft Shell Crabs Fried With Bacon

Remove the spongy parts under the side points and pull off the aprons from twelve fresh soft shell crabs. Season with a teaspoon salt and half a teaspoon pepper, lightly baste with milk, then roll in flour, drop in boiling fat and fry for six minutes. Lift up with a wire skimmer, drain on a cloth, dress on six freshly prepared pieces of toast, arrange six thin slices freshly boiled bacon on top of crabs, decorate with six quarters lemon and parsley greens and serve.

1646. Blanquette Of Veal

Cut a three-pound breast of white, tender veal in two-inch square pieces. Soak in cold water for one hour, drain and place in a saucepan with just sufficient water to cover the veal. Add one carrot cut in quarters and two white medium onions. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, a sprig thyme, one sprig sage, one bay leaf, two cloves, a bean of garlic, and add to the veal. Season with a heavy teaspoon salt and a half teaspoon white pepper, mix a little, cover pan and let gently boil forty-five minutes, being careful to-skim off scum once in a while. Strain broth into a basin, remove carrots, onion and bunch of herbs from the veal. Mix in a saucepan a half ounce butter with one and a half ounces flour, and heat a minute, then pour in three-quarters of the veal broth and mix with wooden spoon until it comes to a boil. Dilute in a bowl two egg yolks with juice of half a lemon, half a gill' milk and a saltspoon grated nutmeg and add to sauce, sharply mix with a whisk three minutes, then strain sauce through cheesecloth upon veal, gently toss, pour in a large, hot, deep dish and serve.