Sliced Peaches (1828) Wheaten Grits (131)

Eggs Cocotte, Mrs. Bigelow

Fish Cakes (5)

Chicken Livers, Saute with Bacon (1856)

Baked Potatoes (683)

English Muffins (528)

2274. Eggs, Cocotte, Mrs. Bigelow

Finely chop a small truffle, place in a small saucepan with a gill demi-glace (No. 122) and tablespoon sherry, toil five minutes, then pour sauce into six cocotte-egg dishes evenly divided. Crack two fresh eggs into each dish. Finely chop or grate one ounce cooked ham, sprinkle over eggs with half a teaspoon salt and two saltspoons white pepper, pour tablespoon sweet cream over eggs of each dish, lay cocottes on a tin then set in oven five minutes. Remove and serve.


Lobster en Brochette (282)

Mutton, Shabeloff

Spaghetti, Italienne (15)

Golden Toast with Peaches

2275. Mutton, Shabeloff

Cut the mutton left over from Saturday in half-inch pieces and place in a sautoire. Season with half teaspoon salt, half teaspoon paprika, pour in half gill sherry, lightly mix, cover pan and cook five minutes. Pour in a cream sauce (No. 736). Mix well and cook fifteen minutes, then add tablespoon freshly grated horseradish; mix well two minutes. Pour in hot dish and serve.

2276. Golden Toast With Peaches

Peel six medium, sound peaches, cut from the stones in quarter-inch slices, place in a bowl with an ounce fine sugar, two tablespoons maraschino, tablespoon rum and three tablespoons raspberry syrup, gently mix and let infuse in a cold place till required.

Crack a fresh egg in a bowl, add tablespoon sugar, half teaspoon vanilla essence and one and a half gills milk. Sharply beat with whisk one minute. Cut from a stale French loaf six slices quarter-inch thick, soak pieces in the bowl preparation, then heat tablespoon melted butter in a black frying pan, add the toast, one slice beside another, and nicely fry two minutes on each side. Remove, arrange on a hot dish, place the peaches and liquor on top of the toast and serve.