Breakfast

Grapes in Cream (2369) Germea (217)

Fried Eggs, Creole Sauce

Fried Filets of Sole, Tartare (587)

Chicken Livers en Brochette (600)

Fried Potatoes in Quarters (348)

Raisin Cakes (1719)

2452. Fried Eggs, Creole Sauce

Heat a tablespoon melted butter in a large black frying pan, carefully crack in twelve fresh eggs, season with half a teaspoon salt and two salt-spoons pepper, fry on the range for one minute, then set in the oven for five minutes, remove, carefully glide them on a large hot dish, pour a creole sauce (No. 507) over them and serve.

Luncheon

Parsley Broth (1667)

Clam Croquettes (2108)

Haricot of Mutton, Paysanne (1447)

Noodles with Tomatoes

Peach Shortcakes (2016)

2453. Noodles With Tomatoes

Prepare the same amount of noodles as in No. 334, and plunge them in two quarts boiling water, with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then place them in a sauteuse with two gills tomato sauce (No. 16), one ounce butter, light teaspoon salt and three saltspoons white pepper. Mix well with a fork, cook for five minutes, then strew in one ounce grated Parmesan and one ounce Swiss cheese, mix well again with the fork, pour them on a hot deep dish and serve.