Breakfast

Cherries with Cream (1527)

Rice Flour and Milk (464) Eggs, Aigredoux

Boiled Salt Mackerel (107)

Breaded Veal Cutlets, Tomato Sauce (55)

Stewed Potatoes in Cream (no)

Bread-Crumb Cakes

1627. Eggs, Aigredoux

Cut six small, Spanish sweet peppers in small squares, place in saucepan with a half teaspoon finely chopped tarragon, half teaspoon chopped chervil and half gill good vinegar, cover pan and let reduce five minutes. Pour in one and a half gills demi-glace (No. 122) and a tablespoon sherry, lightly mix, re-cover pan and let boil six minutes longer. Pour sauce into a large baking dish and carefully crack twelve fresh eggs over it, evenly season with a half teaspoon salt and three saltspoons white pepper, pour a tablespoon melted butter over, set in hot oven six minutes, then remove and serve.

1628. Bread-Crumb Cakes

Prepare a wheatcake preparation (No. 136). Put in a saucepan half ounce butter with three tablespoons fresh bread crumbs, place on fire and toss until crumbs are a nice brown colour. Thoroughly drain on a cloth, then add to the wheat-cake preparation, lightly mix and proceed to finish cakes the same way.

Luncheon

Fish Coquilles (1284)

Irish Stew (425) Norfolk Salad

Chestnut Fritters

1629. Norfolk Salad

Cut in thin slices two medium-sized red tomatoes, one peeled cucumber, four branches crisp white celery and six vinegar pickles; place in a salad bowl, adding two chopped cold hard-boiled eggs, lightly mix the vegetables, then season with four tablespoons dressing (No. 863), thoroughly mix and serve.

1630. Chestnut Fritters

Slit both sides of thirty large chestnuts, place on a roasting pan, roast in oven twenty minutes, remove and carefully shell them with a coarse towel. Place in a saucepan four ounces sugar, one teaspoon vanilla essence, a tablespoon rum and one pint cold water, and as soon as it comes to a boil drop in the chestnuts and boil thirty minutes. Remove from fire and let cool off in the syrup, lift chestnuts up with a skimmer and thoroughly drain them, then boil syrup fifteen minutes.

Prepare a frying batter (No. 204), roll chestnuts in the batter, then plunge in boiling fat and fry ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, strain syrup into a dish, arrange chestnuts over, sprinkle a little powdered sugar over all and serve.