Breakfast

Oranges (104) Swiss Mush

Omelette, Montenegro

Butterfish, Saute au Persil

Beefsteaks, Maitre d'Hotel (172)

Delmonico Potatoes (718)

Buckwheat Cakes (330)

2564. Swiss Mush

Place in an enamelled pan one pint milk, two gills water and three saltspoons salt, set on the fire, and as soon as it comes to a boil sprinkle in three ounces cornmeal flour; add one ounce good butter, sharply stir while adding, then let slowly cook for one and a half hours, being careful to stir very frequently to prevent burning at the bottom. Remove, drop mush in a deep dish, and serve with thick cream and powdered sugar separately.

2565. Omelette, Montenegro

Crack eight fresh eggs in a bowl, add half gill cream or milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes.

Peel a small cucumber, cut it in half, scoop out the spongy part, then slice very fine; plunge the slices in a pint boiling water with half teaspoon salt and boil for three minutes, drain on a sieve, then place on a cloth until completely dry. Heat one and a half tablespoons melted butter in a black frying pan, add one ounce raw ham cut in very small dice pieces and the cucumbers, toss well and fry briskly six minutes, occasionally tossing meanwhile; drop in the eggs with a half teaspoon freshly chopped parsley, stir with fork for two minutes and let rest for half a minute; fold opposite sides to meet at centre, let rest for a minute, turn on a hot flat dish and serve immediately.

2566. Butterfish, Saute, Au Persil

Cut off the fins and thoroughly wipe six fresh butterfish. Place them on a plate, season with a light teaspoon salt and half teaspoon pepper, pour over three tablespoons milk, turn well in the seasoning then lightly roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, arrange fish in it one beside another, gently fry five minutes on each side, lift up with skimmer, arrange on a dish and squeeze over the juice of half a lemon. Pick out the perfect leaves from three branches parsley, add them to pan with a half ounce butter and toss on the fire until a light brown, pour butter over fish and serve.

Luncheon

Clam Broth, Chantilly (2073)

Oysters, Hollandaise

Veal Cutlets, Philadelphia (685)

Macaroni au Gratin (160)

Omelette Soufftee (85)

2567. Oysters, Hollandaise

Open twenty-four large oysters and place them in a saucepan with their own liquor, two gills water and half teaspoon salt. Place pan on fire and let boil for five minutes, remove, drain them on a sieve, then on a cloth. Prepare a Hollandaise sauce (No. 279), place oysters in a sautoir, pour sauce over, toss them well, then pour into a hot dish and serve.