Baked Apples (44) Semolina (192)

Omelette, Napolitaine

Findon Haddock (76) Broiled Pigs' Feet (434)

Stewed Cream Potatoes (no)

Curry Cakes (1112)

2500. Omelette, Napolitaine

Plunge an ounce of Italian macaroni in a pint boiling water with half teaspoon.salt and boil for thirty-five minutes, drain on sieve, then cut them in quarter-inch pieces, drain them on cloth, then place in small saucepan with three saltspoons tomato sauce (No. 16) and teaspoon grated Parmesan cheese, season with saltspoon salt and half saltspoon pepper, mix well and cook for two minutes. Crack eight fresh eggs in a bowl, add half gill milk, tablespoon Parmesan cheese, half teaspoon salt, two saltspoons pepper and sharply beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a black frying pan, drop in the eggs, sharply mix with fork for two minutes, let rest a half minute, spread the macaroni in the centre, fold up the two opposite sides to meet in the centre, let rest a minute, then turn on a hot dish, pour gill hot tomato sauce over and serve.


Oyster Patties, Bechamel (1428)

Mutton Croquettes, Oriental

Green Corn Saute (2144)

Grape Tarts

2501. Mutton Croquettes, Oriental

Pick off all meat from leg of mutton left over from Saturday and cut it in quarter-inch-square pieces. Finely chop one medium, white onion and one seeded, sound green pepper, place them in saucepan with two tablespoons melted butter and gently fry for five minutes, add the mutton with three ounces well washed and drained raw rice, moisten with pint of broth or water, season with light teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg, mix well, cover pan and set in oven for one hour, stirring once in a while. Remove, add two egg yolks and two tablespoons cream, sharply stir on fire while heating for five minutes, remove, transfer into a dish and let cool off. Divide the force in twelve even parts, roll them out on a lightly floured table to croquette shape, dip them in beaten egg, lightly roll in bread crumbs, arrange them in frying basket and fry in boiling fat for eight minutes. Drain well. Pour Finnoise sauce (No. 251) on a hot dish arrange the croquettes on top and serve.

2502. Grape Tarts

Lightly butter a straight-edged pie plate, roll out on a lightly floured table half pound pie paste (No. 117) to the size of the plate and with it line the plate. Neatly press down the paste at the bottom and edges, then trim off that adhering around the edges, cover the pan with buttered paper, then fill up with dried beans and bake in oven for twenty minutes. Take out, let rest for five minutes, remove the beans and paper, spread two tablespoons currant jelly at the bottom of the pie. Remove stems from one and a half pounds sweet grapes, place them in a bowl, add two ounces sugar, tablespoon rum and one maraschino, mix well, then arrange them in the pie plate, set in oven for ten minutes. Remove, sprinkle a little powdered sugar over, lift up the tart from the paste and serve either hot or cold.