Sliced Pineapple (407) Hominy (45)

Eggs Molet, Piedmontaise Whitebait with Bacon (1305) Mutton Chops (49) Potatoes Sautees (135)

Small Brioches (878)

1798. Eggs Molet, Piedmontaise

Heat in a saucepan a tablespoon melted butter, add three finely chopped shallots, two ounces finely chopped lean raw ham, and gently brown for five minutes. Add a light tablespoon flour, mix well while heating for half minute, then pour in two gills demi-glace (No. 122), a tablespoon sherry, six finely chopped, canned mushrooms and mix well until it comes to a boil, then boil for five minutes. Plunge twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place in a baking dish, pour the sauce and sprinkle a tablespoon grated Parmesan cheese over, set in oven for five minutes, remove and serve.


Consomme in Cups (52)

Baked Live Lobster (952)

Croquettes of Lamb, Macddoine (404)

Omelette, Celestine

1799. Omelette, Celestine

Crack a fresh egg in a small pan, adding yolks of two eggs, a neavy teaspoon flour, two tablespoons fine sugar and half teaspoon vanilla essence. Sharply stir with wooden spoon for two minutes, then pour in two gills milk and half ounce good butter, place pan on fire and sharply stir with wooden spoon for ten minutes, or until well thickened and very smooth. Carefully crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, a tablespoon fine sugar, and sharply beat with fork for two minutes. Heat a tablespoon good butter in a frying pan, drop in the eggs, briskly stir with fork for two minutes, let rest for half minute, carefully spread preparation over omelette, fold up opposite sides to meet in centre, let rest for a minute, then turn on a hot dish. Sprinkle two tablespoons fine sugar over, carefully glaze surface with a red poker or salamander, pour a groseilles-maraschino sauce (No. 771) around the omelette and serve.