Breakfast

Grapes in Cream (2369) Force (979)

Eggs, Strasbourgeoise

Kippered Herrings (153)

Broiled Sirloin, Maitre d'Hotel (6)

German Fried Potatoes (242)

Raisin Cakes (1719)

2857. Eggs, Strasbourgeoise

Boil twelve fresh eggs for eight minutes, plunge in cold water for one minute, take up, shell, cut in quarters and keep on a plate. Skin four country sausages, place meat in mortar with a tablespoon pate de foie gras and pound to a pulp. Remove and divide the paste into hazelnut-sized balls, place in a sautoir with two tablespoons each sherry and demi-glace (No. 122), then cook for five minutes. Add eggs with a half teaspoon each chopped parsley and salt, three saltspoons pepper, and gently mix. Cover sautoire, set in oven for ten minutes, remove, dress on a hot, deep dish and serve.

Luncheon

Radish Broth (2164) Gibelote of Rabbits (2704) Macaroni Sauveterre (1023) Beignets Fourres with Cream (1405)