Muskmelons (2056)

Farina Gruel (74)

Shirred Eggs, Omer Pacha

Fried Porgies (498)

English Mutton Chops (261)

Stewed Creamed Potatoes (no)

Flannel Cakes (136)

2163. Shirred Eggs, Omer Pacha

Mix in a saucepan one and a half tablespoons melted butter with one and a half tablespoons flour, heat half minute, then pour in one and a half gills cream and add a tablespoon grated Parmesan cheese. Season with three saltspoons salt, half saltspoon cayenne pepper and half salt-spoon grated nutmeg, and mix until it comes to a boil. Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and three saltspoons pepper, then evenly divide sauce over the six dishes. Sprinkle a little grated Parmesan cheese over eggs, set in oven five minutes. Remove and serve.


Radish Broth

Broiled Devilled Lobster (158)

Timbales, Milanaise

Cauliflower Sautes (631)

Rice, Imperatrice (1234)

2164. Radish Broth

Soak in cold water thirty minutes a large bunch fresh red radishes with the stalks and green leaves; wash well and drain, then finely slice and place in a saucepan with two pounds finely chopped shin of beef, one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, a sprig thyme and one clove. Moisten with three quarts water. Season with teaspoon salt, lightly mix, then set pan on fire, and as soon as it begins to boil set pan on corner of range and slowly simmer two and a half hours. Remove, strain through a double cheesecloth into six cups and serve either hot or cold.

2165. Timbales, Milanaise

Plunge quarter pound macaroni in two quarts boiling water with two teaspoons salt and boil forty minutes. Drain on sieve. Lightly butter six individual pudding moulds. Place a thin slice truffle at bottom of each mould, then cut macaroni in long pieces the height of the moulds. Arrange macaroni against sides of moulds, standing up. Finely chop six ounces raw lean veal, place in a mortar with two egg yolks, two ounces bread panade (No. 1795), half teaspoon salt, saltspoon cayenne pepper, half saltspoon grated nutmeg and a saltspoon ground mixed allspice, then thoroughly pound; press through a wire sieve into a bowl, add one truffle cut in small squares, teaspoon rum, tablespoon sherry, mix well, then pour in half gill cream, little by little, sharply mixing meanwhile. Add then an ounce cooked ham and one ounce cooked tongue, cut in small squares. Mix well, then fill with it the inside of the timbales, place on a tin, cover with a lightly buttered paper, pour hot water up to half their height, set in oven fifteen minutes.

Remove, pour a gill hot tomato sauce on a hot dish, unmould the timbales over and serve.