Baked Pears (216) Quaker Oats (105)

Eggs, Palermitaines

Fish Cakes (5)

Salisbury Steaks (347)

Potatoes, Alfonso

Cinnamon Griddle Cakes (1105)

2687. Eggs, Palermitaines

Peel and remove seeds from three fresh tomatoes cut in very small square pieces, then place them in a baking dish. Add six anchovies in oil cut in short pieces, one ounce smoked beef tongue cut in exceedingly small square pieces, season with a half teaspoon salt, three saltspoons pepper, pour one tablespoon good olive oil over, and set dish on range for ten minutes. Remove, crack twelve fresh eggs over this stew, season with half teaspoon salt and two saltspoons pepper, set eggs in oven for six minutes, remove and serve in the same dish.

2688. Potatoes, Alfonso

Cut four good-sized, peeled, cold boiled potatoes in quarter-inch pieces; cut in same shape three Spanish sweet red peppers. Place both in a saucepan with one gill milk, half gill cream and one teaspoon salt, mix well and cook for fifteen minutes.

Mix on a plate an ounce butter with a teaspoon flour, add little by little to potatoes, and continually stir until thoroughly mixed. Transfer potatoes into a baking dish, sprinkle a tablespoon Parmesan cheese over, set in oven for ten minutes, remove and serve.


Celery Broth (951)

Oysters, Pauvrette

Lamb Kidneys, Caesar

Macaroni, Swiss (1606)

Beignets, Italienne (790)

2689. Oysters, Pauvrette

Open thirty-six good-sized fresh oysters and keep in their deep shells, being careful to detach the eyes, then place them (in their half shells) on a roasting pan. Equally season with a teaspoon salt and half teaspoon paprika, cover each oyster with a little bread crumbs, pour a little melted butter over each, then set in hot oven for ten minutes, or until they have attained a nice golden colour. Remove, carefully take up, dress on hot dish, and send to table with six quarters lemon.

2690. Lamb Kidneys, Oesar

Skin, without cutting them, twelve fresh lamb kidneys, place in a frying pan with one tablespoon melted lard, fry to a light colour, take up with fork and place them in a cocotte dish. Cut two ounces lean raw pork in half-inch-square pieces and fry for five minutes in pan in which kidneys were cooked, lift up pieces with skimmer and place with kidneys.

Cut two large, peeled raw potatoes in half-inch-square pieces, fry in same pan for ten minutes, drain and add to cocotte dish with the rest. Finely chop six sound shallots, two branches parsley, one branch chervil and twelve branches chives, then sprinkle this mixture evenly over the kidneys, and so on. Season with a light teaspoon salt and a half teaspoon pepper, pour in half gill white wine and gill tomato sauce (No. 16), cover cocotte, set in oven for one hour, remove and serve in cocotte without uncovering.