Breakfast

Baked Pears (216)

Hominy (45)

Shirred Eggs, Fermiere

Lamb Kidneys au Beurre

White Perch Sautes

Potatoes au Gratin (173)

Buckwheat Cakes (330)

1012. Shirred Eggs, Fermiere

Cut an ounce of lean salt pork into dice pieces, add one medium white onion. Place in a frying pan with a teaspoon of butter and cook to a light brown, lightly stirring meanwhile. Remove the grease from the pan, then divide the pork and onions equally into six shirred-egg dishes, lightly buttered. Season all around with half teaspoon salt and two saltspoons white pepper, evenly divided. Place the dishes in the oven for three minutes. Remove, sprinkle a teaspoon finely chopped parsley over them and serve.

1013. White Perch Sautes

Scale, trim and wipe six small, white perch. Season with a teaspoon salt, half teaspoon pepper; roll in flour. Heat a tablespoon butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a hot dish, decorate with six pieces lemon and a little parsley greens and serve.

1014. Lamb Kidneys Au Beurre

Split in two twelve very fresh lamb kidneys, remove all the skin and place them on a plate. Season with a teaspoon salt and half teaspoon white pepper; repeatedly roll in the seasoning. Heat a tablespoon butter in a frying pan, place in the kidneys and briskly cook for three minutes on each side; squeeze in the juice of quarter of a sound lemon, mix a little and serve.

Luncheon

Tartines of Oysters

Bitokes, Moscovitte

Potatoes, Sautes (135)

Pancakes, Georgette (517)

1015. Tartines Of Oysters

Cut six slices from a loaf of sandwich bread, each a quarter-inch thick, toast to a light golden colour; trim neatly. Mix a tablespoon anchovy essence with a tablespoon butter and spread evenly over the six toasts. Plunge twenty-four large, freshly opened oysters in a pint boiling water for two minutes; drain on a sieve, place on a board. Season with half teaspoon salt, two saltspoons cayenne pepper and one teaspoon French mustard. Finely chop them, divide the hash proportionately over the six toasts, neatly smooth the surface with the blade of a knife. Sprinkle two tablespoons fresh bread crumbs over them. Divide a light teaspoon butter on top of the tartines, place in a tin and set in oven to bake for eight minutes. Remove and serve.

1016. Bitokes, Moscovitte

Hash three sound, peeled, shallots exceedingly fine, with a clove of garlic. Place in a small saucepan with one tablespoon butter, fry till a nice golden colour, add two tablespoons flour, mix well; pour in one gill white broth (No. 701); add one tablespoon grated nutmeg and the rind of quarter of a sound lemon, finely chopped, and thickened with two egg yolks: mix while cooking for five minutes. Add three-quarters of a pound cooked beef, cut into small dice pieces, two ounces lean cooked ham, cut the same way, six finely chopped mushrooms and one teaspoon freshly chopped parsley. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix all well while cooking for two minutes more. Transfer the preparation to a cold dish and let thoroughly cool off. Divide the force into twelve even parts. Give them nice cutlet-like shape, Hamburg steak, or any desired form. Dip in beaten egg, roll in fresh bread crumbs. Heat in a frying pan two tablespoons melted lard, arrange the bitokes in the pan and fry for six minutes on each side, or till of a nice golden colour.

Remove, pour a poivrade sauce (No. 546) on a dish, arrange the bitokes over and serve.