Oranges (104) Rice Flour (464)

Omelette with Sweet Peppers

Filet of Sole, Tartare Sauce (487)

Chicken Livers en Brochette (600)

Hashed Potatoes au Gratin (173)

Buckwheat Cakes (330)

1806. Omelette With Sweet Peppers

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper and beat with a fork for two minutes. Finely slice four Spanish sweet peppers, place in a frying pan with a tablespoon melted butter and lightly brown for five minutes, tossing them meanwhile; drop in eggs, mix with fork for two minutes and let rest half minute; fold up the two sides to meet in centre, let rest one minute, turn on a hot dish and serve.


Fried Soft Shell Crabs (1351)

Ragout of Lamb, Faubonne

Macaroni, Sauveterre (1023)

Vanilla Souffles (758)

1807. Ragout Of Lamb, Faubonne

Soak a half pint white beans in cold water at least seven hours and keep in water till required. Cut a three-pound neck of lamb in inch-square pieces, season with one and a half teaspoons salt and a half teaspoon pepper. Heat two tablespoons lard in a large saucepan, add the lamb and gently fry fifteen minutes, or until a light brown, dredge in two tablespoons flour, moisten with a quart water, a pint pure tomato juice and mix well. Drain beans and add to the lamb with a carrot cut in quarters and two medium onions. Tie in a bunch two leeks, two branches celery, two branches parsley, one branch chervil, one bean garlic, one bay leaf, two cloves, one sprig thyme, a sprig marjoram and a sprig mace, add to the rest and lightly mix. Season with a half teaspoon salt, half teaspoon white pepper, and mix again. Cover pan and set in oven two hours, remove, take up carrots, onions and bouquet of herbs, pour ragout into a deep dish, sprinkle a little chopped parsley over and serve.