Grape Fruit (130) Pettijohn Food (170)

Eggs, Brown

Broiled Bluefish, Maitre d'Hotel (328)

Stewed Tripe, Creole

Buckwheat Cakes (330)

1282. Eggs, Brown

Cut twelve cooked shrimps into small pieces and place them in a frying pan with a tablespoon sherry, one and a half gills cream, two salt-spoons salt and one saltspoon each cayenne pepper and grated nutmeg; lightly mix, and let boil for five minutes. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season equally with half teaspoon salt and two saltspoons white pepper. Pour a tablespoon tomato sauce (No. 16) over the eggs in each dish, place on a tin, set in the oven for six minutes, remove and serve.

1283. Stewed Tripe, Creole

Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Heat two tablespoons oil in a frying pan, add two finely minced green peppers, two small, finely sliced onions, and brown them for ten minutes, occasionally stirring. Add four peeled and crushed red tomatoes, half bean finely chopped garlic, half teaspoon freshly chopped parsley and half teaspoon each salt and sugar. Mix all well and let gently cook for thirty minutes, frequently mixing meanwhile, and keep hot. Heat a tablespoon oil in a frying pan, add the tripe, season with half teaspoon salt and two saltspoons pepper, mix a little and briskly fry for fifteen minutes, frequently tossing meanwhile. Drain the tripe on a sieve and add it to the Creole sauce, mix well, cook for five minutes more, dress on a hot, deep dish and serve.


Coquilles of Fish

English Mutton Chops (261)

Baked Sweet Potatoes (14)

Banana Fritters (1104)

1284. Coquilles Of Fish

Remove the bone and skin of a one-and-a-half-pound piece very fresh halibut. Cut it into half-inch pieces, place in a frying pan with a half gill white wine, half ounce butter, half teaspoon salt and teaspoon paprika; mix a little, cover the fish with a lightly buttered paper, boil for five minutes, then set in oven for fifteen minutes. Remove and keep hot.

Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour. Moisten with one and a half gills milk and one gill cream. Season with two saltspoons salt and half saltspoon cayenne, strain the fish gravy into this pan, mix well for two minutes, then let slowly boil for ten minutes. Add the fish, carefully mix without breaking, then divide equally into six table shells; dredge two tablespoons grated Parmesan cheese over, divide a half ounce butter on top of the six shells, place on a pastry tin and set in the oven for fifteen minutes. Remove, dress on a hot dish and serve.

N. B. Any kind of left-over white fish can be used instead of fresh cooked fish.