Pears in Cseam (2034) Force (979)

Fried Eggs, Li Hung Chang

Salt Codfish in Cream (822)

Broiled Beefsteaks, Maitre d'Hotel (172)

Saratoga Potatoes (156)

Cornmeal Dodgers (234)

2529. Fried Eggs, LI Hung Chang

Prepare and trim six fresh toasts, three inches square, lightly butter and place on a dish. Broil six exceedingly thin slices lean bacon for a minute on each side, remove and cut each slice in two, and arrange over the six toasts. Heat thoroughly a well-buttered, small frying pan, crack in two fresh eggs, sprinkle over a teaspoon very finely grated, cooked ham, season with a saltspoon salt and half saltspoon pepper, cook for two minutes on the range, then set in the oven for one minute. Remove and carefully glide over one toast, then prepare five more portions in a similar manner. When all prepared sprinkle over half teaspoon curry powder evenly divided. Place an ounce butter in a frying pan, shuffle the pan until the butter attains a nice brown colour, then pour in a teaspoon vinegar, toss a little, then pour over the eggs and serve.


Veal Broth in Cups (1538)

Stuffed Devilled Crabs (10)

Bitokes, Tiflis

Apple Dumplings (707)

2530. Bltokes, Tlflis

Mince well together two pounds raw beef and a half pound beef-kidney suet, season with a light teaspoon salt, three saltspoons pepper, adding a tablespoon butter, mix until well amalgamated, then divide in twelve equal parts. Roll out on a lightly floured table to round, cakelike forms, heat two tablespoons leaf lard in a sauteuse, arrange in the bitokes, one beside another, and gently fry for five minutes on each side. Lift up and dress on a hot dish in crown-like shape. Prepare a potato saute (No. 135) and place in centre of bitokes. Boil one and a half gills cream with two tablespoons fresh, grated horseradish for five minutes, then press through a cheesecloth over the bitokes and serve.