Baked Apples (44) Hominy (45)

Poached Eggs, Tomato Sauce

Fish Cakes (5)

Chicken Livers, en Brochette (600)

Potatoes Stewed in Cream (110)

Wheaten Cakes (9)

3012. Poached Eggs, Tomato Sauce

Prepare twelve poached eggs on toast (No. 106). Place one and a half gills tomato sauce (No. 16) in a saucepan with a half teaspoon each anchovy essence and freshly chopped parsley and one saltpsoon cayenne, mix well and let gently boil for fifteen minutes. Drop in little by little a half ounce butter, briskly mix, pour over eggs and serve.


Celery Broth (951)

Stuffed Oysters (1102)

Boulettes of Beef, Emilie

Macaroni, ltalienne Sago and Apple Compote

3013. Boulettes Of Beef, Emilie

Cut off all lean meat from roast beef left over from Saturday's dinner, keep on a plate, and add meat of six country sausages to it. Brown a finely chopped onion in frying pan with a teaspoon butter for five minutes and add to meat. Place all on a board with a teaspoon freshly chopped parsley, teaspoon salt, half teaspoon pepper, half saltspoon nutmeg, and finely chop the whole to a smooth hash.

Boil two peeled, medium potatoes in salted water for thirty-five minutes, drain, press through a potato masher into a vessel, add hash to potatoes with an egg and sharply mix. Divide into twelve equal parts, roll in flour to ball-shaped forms, place in frying basket and fry in boiling fat for ten minutes. Lift up, drain on a hot dish, decorate with a little parsley greens and serve with piquante sauce (No. 177) separately.

3014. Macaroni, Italienne

Plunge twelve ounces best Italian macaroni in two quarts boiling water with a teaspoon salt and boil for forty minutes. Drain well on a sieve, then place in sautoir with an ounce butter, two gills tomato sauce (No. 16), a half teaspoon salt, three saltspoons pepper, and mix well with a wooden spoon. Cook for six minutes, add an ounce grated Parmesan cheese, toss well, pour into a deep hot vegetable dish and serve.

3015. Sago And Apple Compote

Peel and core three sound apples, cut in quarters and finely slice. Place in a frying pan with an ounce butter, a tablespoon sugar, half teaspoon vanilla essence and cook for ten minutes, gently tossing once in a while, then shift pan to corner of range. Thoroughly wash and drain three ounces sago and place in enamelled saucepan with three-quarters pint milk, two ounces sugar and half teaspoon vanilla essence. Mix well, let boil for fifteen minutes, add apples to pan with a gill cream and gently mix. Cook for five minutes, pour preparation into a deep compotier and serve.