Breakfast

Muskmelons (2056)

Pettijohn Food (170)

Scrambled Eggs with Smoked Beef Tongue

Porgies Saute Fines Herbes (.1553)

Broiled English Breakfast Bacon (13)

Sweet Lyonnaise Potatoes (1092)

Scotch Scones (364)

2605. Scrambled Eggs With Smoked Beef Tongue

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat up with fork for one minute. Cut two ounces smoked beef tongue in quarter-inch pieces, place in a sautoir with two tablespoons melted butter, and cook on a brisk fire for two minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly mixing quite frequently, pour into a deep, hot dish and serve.

Luncheon

Celery Broth (951)

Fish Cutlets, Allahabad

Almondigas (314)

Rice, Creole (2269)

Lemon Custard Pie (316)

2606. Fish Cutlets, Allahabad

Remove the skin and bones from a two-pound piece fresh halibut, cod or fresh haddock, cut it in small pieces, then place on a clean board. Season with a teaspoon salt, three saltspoons curry powder, and a salt-spoon each cayenne pepper and grated nutmeg, then chop it exceedingly fine. Pour in little by little, while chopping, a half gill cream previously mixed with an egg yolk, divide hash in six even parts, roll out on a floured table to cutlet forms and lightly dip in beaten egg. Mix on a plate three ounces bread crumbs, two ounces finely grated, cooked ham, a saltspoon ground thyme, a saltspoon ground bay leaf, and roll cutlets in this mixture.

Heat one and a half tablespoons melted butter in a sautoir, place the cutlets in one beside another, gently cook for eight minutes on each side and take them up. Pour a curry sauce (No. 54) on a hot dish, arrange the cutlets over it, one overlapping another, and serve.