Oranges (104) Wheaten Grits (131)

Egg Cocotte, Espagnole

Kippered Herrings (153)

Sliced Ham, Saute Hashed Brown Potatoes (50)

Rice Cakes (221)

1034. Egg Cocotte, Espagnole

Prepare a Creole sauce, as per No. 507, and divide it into six cocotte dishes evenly. Carefully crack two fresh eggs into each dish. Season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs in the six dishes. Evenly spread two tablespoons hot tomato sauce over them, place on a tin and set in oven for five minutes. Remove and serve.

1035. Sliced Ham, Saute

Cut out from a ham six thin slices and trim the skin off nicely. Heat a tablespoon butter in a frying pan, add the slices, one beside another, and briskly fry for one and a half minutes on each side. Remove, place on a hot dish and serve.


Stuffed Devilled Clams (567)

Beef en Daube

Old-fashioned Rice Pudding (140)

1036. Beep En Daube

Procure a three-pound piece of beef from the rump, with a little fat on. Heat a tablespoon lard in a large saucepan, add the beef and brown on the range to a nice colour for about twelve minutes. Remove from the pan and lay on a plate. Mix two tablespoons flour in the pan, pour a half pint water, one gill red wine, one gill demi-glace (No. 122) and a tablespoon brandy. Season with a teaspoon salt, half teaspoon white pepper, mix well until it comes to a boil, then add the beef. Scrape two small carrots, peel and clean two turnips, cut both in quarters, peel six small onions and six very small, sound, raw potatoes; add all these vegetables to the pan. Cover, boil for five minutes, then set in oven for one hour and fifteen minutes. Remove the pan to the oven door. Finely chop up one bean garlic, two branches parsley and a branch chervil and add to the pan. Dress the beef on a hot dish, lightly mix the vegetables in the pan, carefully skim the fat from the surface, pour all over the beef and serve.