Sliced Bananas (151)

Germea (217)

Poached Eggs, Lyonnaise

Country Sausages (134)

Potatoes, Pont Neuf

Griddle Cakes (136)

646. Poached Eggs, Lyonnaise

Cut in half and slice very finely two medium-sized, sound white onions, place in a saucepan with half ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the onions with a sheet of buttered paper, cook on the range for two minutes and set in the oven for twenty minutes. Remove, lift up the paper and dress the onions on a large, hot dish and keep warm.

Prepare twelve poached eggs as per No. 106. Carefully lay them over the onions. Spread one tablespoon melted butter over the surface of the eggs, sprinkle a teaspoon chopped parsley over all and serve.

647. Potatoes, Pont Neuf

Peel four quite large, sound potatoes; wash and cut them lengthwise into pieces quarter of an inch thick, the full length of the potatoes; wash again and plunge in boiling fat and fry for ten minutes, or until a nice golden colour. Lift them up with a skimmer, drain well on a towel, dredge a teaspoon salt over them, dress on a hot dish and serve.


Oysters, Bordelaise

Croquettes of Beef, Horseradish Sauce (1867)

Potatoes au Gratin (173)

Pineapple Tartlets

648. Oysters, Bordelaise

Carefully open twenty-four large, fresh Rockaway oysters and leave them on the deep shells. Arrange in a roasting pan. Season with a level teaspoon salt and half teaspoon paprika, equally distributed. Divide two light tablespoons finely chopped, sound shallots over the twenty-four oysters; pour one gill claret over them and carefully sprinkle three tablespoons fresh bread crumbs on top. Place in the oven to bake for ten minutes. Remove, place on a hot dish, pour all the gravy from the pan over the oysters and serve.

649. Pineapple Tartlets

Peel, carefully remove all the eyes and pare the stalks of a small, sound pineapple. Cut into quarters, then into very fine slices. Place the pieces in a saucepan with two ounces sugar, two tablespoons good Jamaica rum and three gills cold water. Set the pan on the fire, mix well for half minute, then cook for fifteen minutes. Remove from the fire and let cool off.

Prepare six individual tartlets, as per No. 161. Fill with the pineapple preparation. Finely chop up a quarter pound peeled almonds and sprinkle over. Place the tartlets in the oven to bake for five minutes. Remove, dress on a dish with a folded napkin and serve.