Strawberries (1317)

Wheaten Grits (131) Shirred Eggs, Reine

Boiled Salt Mackerel in Milk (1231)

Broiled Lamb Chops with Bacon (219)

Julienne Potatoes (799) Buckwheat Cakes (330)

1894. Shirred Eggs, Reine

Cut six very thin slices of galantine (No. 1878) and place a slice at bottom of six lightly buttered shirred-egg dishes. Place on range two minutes, turn slices over, then pour teaspoon sherry over each slice. Crack two fresh eggs over each dish. Season eggs evenly with half teaspoon salt and two saltspoons white pepper; pour a gill sweet cream evenly over the eggs of the six dishes, then set in oven for three minutes, remove and serve.


Soft Clams, Bourguignonne

Beef, Rotterdam Egg Plant en Julienne (508)

Rice Croquettes (1389)

1895. Soft Clams, Bourguignonne

Open thirty-six medium soft clams, remove all sandy parts, keeping nothing but perfect bodies, and keep on half shells until required. Place in a mortar three peeled shallots, half a bean garlic, two branches parsley and one branch chervil and pound to a fine pulp; add one ounce hard butter and thoroughly pound until well amalgamated, then press through a sieve into a bowl; add four tablespoons bread crumbs; mix well with spoon and evenly spread this butter over the clams; arrange on a tin, set in oven to bake five minutes. - Remove, arrange on a dish; pour the butter from pan over clams, decorate with six quarters lemon and a little parsley greens and serve.

1896. Beef, Rotterdam

Have a nice, tender four pounds of beef from the rump with all fat on one side. Season with teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg, place in a saucepan with an ounce butter, add four medium sound carrots, four white onions, all cut lengthwise in quarters, two cloves, two nutmeg leaves (foelie), one branch celery, cut in small pieces, and three medium ripe tomatoes, cut in quarters. Pour in sufficient water to cover the beef entirely, place lid on, and as soon as it comes to a boil add two ounces semolina, and then slowly cook in oven two hours. Ten minutes before serving add a quarter pint Rhine wine. Remove from oven, place beef on a dish and garnish all around with contents of the pan and serve.