Sliced Bananas (151)

Rice Flour and Milk (464)

Scrambled Eggs, Bordelaise

Oyster Fritters

Broiled Beefsteaks (172)

Saratoga Chips (156)

Honey Cakes

1213. Scrambled Eggs, Bordelaise

Crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute.

Heat a tablespoon butter in a frying pan, add four finely chopped shallots and gently brown for three minutes, pour in half gill claret and half gill demi-glace (No. 122). Reduce on the range until nearly dry, then drop in the beaten eggs and cook for six minutes, frequently mixing with the wooden spoon meanwhile. Pour them into a hot, deep dish and serve.

1214. Oyster Fritters

Finely chop twenty-four large, freshly opened oysters. Place in a bowl, add two ounces flour, half teaspoon each baking powder and freshly chopped parsley, crack in two eggs, adding three tablespoons cold milk; season with half teaspoon salt and two saltspoons white pepper, mix for five minutes. Heat three tablespoons lard in a large frying pan, and with the aid of a spoon drop the preparation into the pan in round cake forms of two inches in diameter; fry for three minutes on each side, remove with a skimmer and thoroughly drain on a cloth. Dress on a dish with a folded napkin over, decorate with a little parsley greens and serve.

1215. Honey Cakes

Quarter pound sifted flour, two raw eggs, one tablespoon honey, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half saltspoon grated nutmeg and half pint of cold milk.

Place the flour in a bowl, crack in the eggs, add the sugar, honey, salt, nutmeg, baking powder and milk. Mix with a whisk until thoroughly thickened. Lightly grease the bottom of a large frying pan with a little melted lard and, as soon as the bottom of the pan is thoroughly hot, with a two-and-a-half-inch ladle immediately pour in the preparation, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, then proceed exactly the same till the preparation is finished, and serve with maple syrup separately.


Canape Lorenzo (538)

Mironton of Beef (398)

Potatoes au Lard

Creme au The

1216. Potatoes Au Lard

Cut into small squares two ounces salt pork and one white onion, place both in a saucepan with a teaspoon butter and brown for ten minutes, lightly stirring meanwhile; add six medium, peeled and washed raw potatoes, cut into half-inch squares, and one bay leaf; moisten with a half pint broth (No. 701). Season with two saltspoons salt and half teaspoon pepper, lightly mix, cover the pan and boil for five minutes, then set the pan in the hot oven for forty minutes. Remove, dress on a hot vegetable dish and serve.

1217. Creme Au The

Place two tablespoons best quality tea in a hot teapot, pour over a gill boiling water and let infuse for twenty minutes.

Place two egg yolks and a whole egg in a bowl, add three ounces sugar, mix a little, then strain the tea through a cheesecloth into this bowl, adding two gills milk and one gill cream. Briskly whisk for two minutes, strain the preparation through the cheesecloth into six individual pudding moulds, place in a roasting tin, pour hot water in the tin up to half the height of the moulds, and set to bake in the oven for twenty minutes. Remove, let cool off, unmould on a cold dish and serve.