Breakfast

Stewed Prunes (1)

Hominy (45)

Poached Eggs en Surprise

Porterhouse Steaks (729)

French Fried Potatoes (8)

Cocoanut Ginger Bread (253)

1101. Poached Eggs En Surprise

Plunge six medium, sound, green peppers in boiling water for two minutes, lift up and skin with a coarse towel; cut out a small piece at bottom of each, and through it scoop them out entirely without disturbing the sides. Place in six individual pudding moulds, cut side upward, one in each.

Heat a teaspoon butter in a frying pan, add half a chopped small white onion and brown for three minutes, then add three finely chopped, well-cleaned, fresh mushrooms and cook for three minutes more; moisten with a gill of demi-glace (No. 122) and reduce on the fire for five minutes; add two tablespoons bread crumbs. Stir while cooking for one minute, remove and let cool off.

Lightly line the inside of the peppers with this preparation, crack an egg into each pepper, season each one with a saltspoon salt and half saltspoon pepper. Arrange the cut-away piece of peppers on top. Place the moulds in a frying pan, pour in hot water up to half the height of the moulds, place in the oven to bake for six minutes. Remove, unmould on a dish, pour a gill hot demi-glace (No. 122) around them and serve.

Luncheon

Stuffed Oysters

Smoked Pig Jowl with Spinach

Banana Fritters

1102. Stuffed Oysters

Hash very finely the thirty-six oysters saved from yesterday's broth. Heat one ounce butter in a small saucepan, add six finely chopped shallots and cook for three minutes, then mix in half ounce flour and briskly stir while heating for one minute. Moisten with two gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon' grated nutmeg, a teaspoon French mustard and a tablespoon Worcestershire sauce; thoroughly mix until it comes to a boil. Add the oysters, six finely chopped canned mushrooms, half teaspoon freshly chopped parsley and half bean finely chopped garlic. Mix the whole well together, then let gently cook for fifteen minutes, occasionally stirring meanwhile. Dilute two egg yolks in a tablespoon cream and add to the force, and stir while cooking for two minutes more. Transfer the force upon a dish and let cool off.

Plunge the six deep, half-shells into boiling water for five minutes; remove and replunge in cold water; remove and wipe them thoroughly. Then evenly divide the preparation into six shells, neatly smooth the surface with a knife, evenly spread a teaspoon French mustard on them, sprinkle a few bread crumbs over, place on a tin and set in the oven to bake for ten minutes. Remove and serve.

1103. Smoked Pig Jowl, With Spinach

Procure half a smoked pig jowl and plunge it into two gallons boiling water and boil for two hours. Lift up, tear off the skin and neatly trim all around. Prepare a spinach a l'Anglaise as per No. 247, dress on a hot dish, arrange the jowl over the spinach and serve.

1104. Banana Fritters

Prepare a batter for fritters as per No. 204.

Cut six peeled, sound bananas in two crosswise pieces, roll them in the batter, then plunge in boiling fat and fry for ten minutes, turning with a skimmer once in a while; lift up, thoroughly drain on a towel and neatly trim all around. Pour a Sabayon sauce (No. 102) on a hot dish, place the bananas over, dredge a little powdered sugar on top and serve.