Breakfast

Stewed Prunes (1)

Quaker Oats (105)

Eggs Cocotte, Lyonnaise

Fried Scallops

Chicken Livers en Brochette (600)

Fried Sweet Potatoes (116)

Oatmeal Cakes

865. Eggs Cocotte, Lyonnaise

Heat a tablespoon butter in a frying pan, add two finely minced white onions; season with two saltspoons salt and a saltspoon white pepper; lightly mix, cover the pan with a plate and let slowly cook for fifteen minutes; take off the plate, add a tablespoon good vinegar and half teaspoon chopped parsley, mix a little; then divide the onions into six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season them with a teaspoon salt and half teaspoon white pepper, equally divided. Set the eggs in the oven for three minutes. Remove and serve.

866. Fried Scallops

Place one and one-half pounds of very fresh scallops on a plate. Season with a teaspoon salt and half teaspoon white pepper, mix well in the seasoning, then lightly roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes. Remove, thoroughly drain on a towel, sprinkle over two saltspoons salt, dress on a hot dish with a folded napkin, decorate with six pieces of lemon and parsley greens and serve.

867. Oatmeal Cakes

Boil in three-quarters of a pint of milk three ounces oatmeal with saltspoon salt for twenty minutes; let cool off. Then add three ounces sifted flour, two ounces sugar and half teaspoon baking powder. Knead with the hand for five minutes; then roll out on a lightly floured table, to the thickness of three-quarters of an inch. Then cut into six equal round pieces. Place on a lightly buttered pastry pan, lightly wet the surface with a little milk. Set in a moderate oven to bake for fifteen minutes. Remove, split open without separating, lightly butter the interior of each and serve hot.

Luncheon

Stuffed Devilled Clams (567)

Sausages with Lentils, Bretonne

String Bean Salad with Eggs

Mince Pie (117, 118)

868. Sausages With Lentils, Bretonne

Soak in fresh water for twelve hours a pint of lentils. Drain well and place in a saucepan with three pints cold water, a teaspoon salt, one medium carrot, cut in quarters, one branch of celery and branch of parsley, the celery and parsley tied up together. Cover the pan and let simmer for two hours. Uncover, remove all the vegetables. Heat in a small saucepan half ounce of butter, adding two tablespoons flour; briskly stir, then add one small white onion finely chopped up; stir again and let get a light brown colour. Pour in all the liquor of the lentils in this pan, lightly mix and boil for five minutes. Then add the lentils, mix a little and boil for ten minutes more, then keep warm. Lightly prickle with the prongs of a fork twelve stringless fresh sausages. Heat a tablespoon lard in a frying pan, place in the sausages and fry for five minutes on each side. Remove. Dress the lentils on a large hot dish, arrange the sausages on top of the lentils, crown-shape, and serve.

869. String Bean Salad With Eggs

Open a pint can string beans, wash well in cold water, then thoroughly drain on a cloth. Place in a bowl, add two hard-boiled eggs, cut into eight pieces each, and half teaspoon freshly chopped tarragon. Season with three and a half liberal tablespoons of dressing as per No. 863. Mix well and serve.