Quaker Oats (105)

Fried Eggs with Green Peppers

Fish Balls with Bacon

English Mutton Chops

Potatoes, Julienne Buckwheat Cakes (330)

258. Strawberries, Preserved

Divide a pint of preserved strawberries into six small saucers and serve with sugar separately.

259. Fried Eggs With Green Peppers

Plunge three, large, sound, thick, green peppers in boiling water for three minutes; remove, then take off the skin with a towel and cut them into halves. Suppress the seeds. Heat a teaspoon oil in a very small frying pan; cut half a pepper in four lengthwise slices; place the slices in the pan; sprinkle two saltspoons salt over them evenly, then gently fry for one minute on each side. Carefully crack two fresh eggs on the peppers, fry for one and a half minutes on the range, then place in the hot oven for half a minute; remove, gently slide on a hot dish and keep warm; then proceed with five more in the same way and send to the table very hot.

260. Fish Balls With Bacon

Have a fish-cake preparation as per No. 5. Divide it into six equal parts. Sift two tablespoons flour on a corner of the table, then gently roll each piece in the flour, giving them nice ball forms. Plunge them into boiling fat and fry for eight minutes, or until of a golden colour. Remove, thoroughly drain, dress on a hot dish. Place a slice of broiled bacon (No. 13) ontopof each, decorate with a little parsley greensand serve.

261. English Mutton Chops

Have six, fine, tender, lean English mutton chops, half pound each; neatly trim, then envelop them in a coarse towel, nicely flatten with a cleaver to round forms, roll on a plate with one tablespoon oil. Season well all over with a tablespoon salt and half teaspoon white pepper. Arrange on a broiler and broil for eight minutes on each side. Dress on a hot dish, decorate with a little watercress and serve.

262. Potatoes, Julienne

Peel and wash well three medium, sound, raw potatoes. If no julienne-shaped potato cutter is at hand, cut with a sharp knife into julienne match-shaped strips, wash again, drain well in a frying basket, then fry in boiling fat for six minutes. Take them up in the basket, drain thoroughly; sprinkle a good teaspoon salt over them. Shake them well, dress on a hot dish with a folded napkin and serve.


Goulash, Hongroise Lamb Fries, Tomato Sauce

Carrots, Bourgeoise Apricot Fritters, Sabayon

263. Goulash, Hongroise

Cut two pounds of the rump part of beef into one-inch squares. Heat two tablespoons melted lard in a saucepan, add the beef; season with a teaspoon salt and two saltspoons paprika; stir well with a wooden spoon. Finely slice one small carrot and two small, sound onions; when the meat is a light brown add the vegetables, stir well and cook for two minutes. Add one tablespoon flour, stir well again, then add two gills hot water, one gill claret, one gill tomato sauce (No. 16). Tie in a small piece of clean cloth twelve allspice, one bay leaf, two cloves and one saltspoon thyme and place in the pan. Peel two medium, raw potatoes, cut them into three-quarters of an inch squares and also add to the pan. Cover the pan and let slowly cook for thirty minutes. Add now one tablespoon finely chopped parsley and one bean very finely chopped garlic. Cover the pan and cook again for twenty minutes. Remove the cloth with the ingredients. Pour the goulash into a hot dish and serve.

264. Lamb Fries, Tomato Sauce

Neatly skin and cut into halves twelve fresh lamb fries. Plunge them in a quart boiling water with a teaspoon salt for two minutes, drain well. Season with half a teaspoon salt and two saltspoons white pepper. Lightly roll them in flour, then in beaten-up egg and lastly in bread crumbs. Plunge them in boiling fat and fry for five minutes. Drain well, dress on a hot dish, and serve with a gill hot tomato sauce (No. 16) separately.

265. Carrots, Bourgeoise

Carefully scrape and pare twelve small, sound carrots; then cut into halves, lengthwise. Wash well, then place in a saucepan with four whole peppers, one teaspoon fine sugar, half ounce butter, one and a half pints hot broth or hot water. Cover the pan and cook on a very brisk fire for fifteen minutes, or till the carrots are thoroughly soft.

Place in a small saucepan three-quarters of an ounce butter with one tablespoon flour, stir and heat well, then strain the liquor of the carrots into this roux, adding a gill hot milk; mix well, and as soon as it comes to a boil transfer the carrots only into this pan, adding one teaspoon chopped parsley. Carefully mix without mashing the carrots; boil for five minutes longer. Pour into a hot, deep dish and serve.

266. Apricot Fritters Au Sabayon

Prepare a batter for fritters as per No. 204. Place twelve preserved half apricots on a plate with a tablespoon sugar and a tablespoon kirsch wasser; mix well in the seasoning and let infuse for ten minutes. Plunge the apricots into the batter and roll well; then plunge, one by one, into very clear boiling fat for eight minutes, or until of a nice golden tint, frequently turning them meanwhile. Lift up with the skimmer, drain on a cloth, neatly trim all around, dress on a dish. Dredge a little powdered sugar over. Pour a Sabayon sauce, prepared as per No. 102, around the apricots and serve.