Oranges (104) Rye Mush

Omelette with Tarragon

Broiled Bluefish (326)

Pork Chops with Fried Apples (760)

German Fried Potatoes (242)

Cornmeal Pones (990)

2397. Rye Mush

Place pint and a half water and half pint milk in a thick-bottomed saucepan, add half teaspoon salt, and as soon as it comes to a boil strew in three-quarters of teacup sifted rye flour, constantly mix with a wooden spoon until it comes to a boil, then let slowly cook one and a half hours, being careful to stir at the bottom quite frequently meanwhile to prevent burning. Pour into a deep dish and serve with cream and sugar separately.

2398. Omelette With Tarragon

Crack eight fresh eggs in a bowl, add five fresh tarragon leaves, half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat up with the fork two minutes.

Heat an ounce of butter in a frying pan, drop in the eggs, thoroughly mix with the fork two minutes, let rest half a minute; fold on the opposite sides to meet in the centre, let rest one minute. Turn on a hot dish and serve.


Veal Broth in Cups (1538)

Fish Salad, Parisienne

Veal Paupiettes, Stockholm

String Beans, Paloise (2059)

Apples au Madere

2399. Fish Salad, Parisienne

Place a two-pound piece of fresh halibut in a narrow saucepan with a sliced carrot, a sliced onion, sprig thyme, bay leaf, one clove, one half gill white wine, two tablespoons vinegar, enough water to cover the fish and teaspoon salt, then let slowly come to a boil and let boil five minutes. Set the pan in a cool place and let stand until thoroughly cold. Take up the fish, remove the bones and skin, then cut the fish into one-inch slices. Place in a bowl.

Prepare a plain macedoine garnishing (No. 233), wash it in cold water, drain and add to the fish. Cut two cold, boiled potatoes in quarter-inch-square pieces, add to the bowl. Season with four tablespoons salad dressing (No. 863). Sprinkle over half teaspoon chopped parsley, carefully mix. Wipe the sides of the bowl and serve.

N. B. Whenever any cold, left-over fish is on hand use it for the salad in place of the fresh.

2400. Veal Paupiettes, Stockholm

Procure six slices of veal from the round, quarter inch thick and of three ounces each. Neatly flatten them to even size. Season all around with teaspoon salt and half teaspoon pepper. Mix in bowl an ounce of butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two saltspoons salt and saltspoon grated nutmeg, then evenly spread this preparation over the slices of veal, roll them up, tie them around with a string. Place in a braising pan a few thin slices of larding pork, lay the paupiettes over and brown on the fire to a nice golden colour. Take them up, remove the lard from the pan. Add two tablespoons flour to the pan, stir well. Moisten with pint of broth, add two branches parsley, one branch chervil and a tablespoon vinegar, then mix well until it comes to a boil. Place the paupiettes in the pan. Season with half teaspoon salt and saltspoon cayenne, place the lid on and set in the oven thirty minutes. Remove, lift up the paupiettes, untie, dress on a dish. Briskly boil the sauce ten minutes, strain it through a Chinese strainer over the veal and serve.

2401. Apples Au Madere

Core and neatly wipe six good-sized, sound apples. Place them on a round baking dish just large enough to hold the apples.

Knead on a plate one ounce fresh butter, three ounces sugar and half teaspoon vanilla essence, and with it fill up the cavities of the apples. Pour over a gill of Madeira wine (sherry). Set in oven for forty-five minutes, basting them quite frequently meanwhile. Remove, place the dish in another dish and serve, either hot or cold.