Stewed Rhubarb (73) Semolina (192)

Omelette, Madeira Sauce

Kingfish Saute, Meuniere (773)

Calf's Liver with Bacon (155)

German Pried Potatoes (242)

English Muffins (528)

2065. Omelette, Madeira Sauce

Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, briskly mix with fork two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest one minute, then turn on a hot dish; pour a Madeira sauce (No. 641) over the omelette and serve.


Crab Meat with Mayonnaise

Goulash of Beef, Hongroise (263)

Macaroni in Cream (386)

Blanc Manger (1052)

2066. Crab Meat With Mayonnaise

Place in a bowl one and a half pounds fresh crab meat flakes, season with three tablespoons dressing (No. 863), mix well. Arrange six well-cleaned lettuce leaves around a compotier, dress crab meat on top, spread a mayonnaise sauce (No. 70) over. Sprinkle a light tablespoon capers on top, then arrange two cold hard-boiled eggs, cut in quarters, around mayonnaise and serve.