Saturday, Fourth Week Of November Menu
Description
This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Saturday, Fourth Week Of November Menu
Breakfast
Grapes in Cream (2369)
Wheatena (1298)
Shirred Eggs, Deerfoot (Park)
Yarmouth Bloaters (311)
Puffs (313)
2903. Shirred Eggs, Deerfoot (Park)
Cut six "Deerfoot" sausages in half-inch pieces, place in a sautoire with a teaspoon melted butter and briskly fry them for six minutes, tossing once in a while. Pour in one and a half gills tomato sauce (No. 16), adding a half teaspoon chopped parsley, lightly mix and cook for five minutes. Evenly divide sausages in six shirred-egg dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons pepper, set in the oven for five minutes, remove and serve.
Luncheon
Beetroot Broth (2179) Fish Coquilles (1284)
Pork and Beans, New York Style (1586)
Gnocchis, Russian Style (2658) Old-fashioned Rice Pudding (140)
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