Breakfast

Grape Fruit (130)

Oatmeal Porridge (2)

Eggs, Ravigote

Fried Smelts, Tomato Sauce (527)

Broiled Mutton Chops (49)

French Fried Potatoes (8)

Rice Cakes (221)

1222. Eggs, Ravigote

Prepare twelve poached eggs exactly the same as No. 106. When placed on the toasts pour a hot ravigote sauce (No. 366) over them and serve.

Luncheon

Chicken Broth (578)

Lobster Saute' in Cream

Broiled Squabs on Toast (950)

Grilled Sweet Potatoes (820)

Madeleine au Rhum

1223. Lobster Saute In Cream

Plunge three live lobsters of one pound each into a gallon boiling water with a tablespoon salt for twenty minutes. Remove and let cool off. Crack the shells from the bodies and claws, pick out all the meat you can and cut the meat into half-inch pieces. Heat two tablespoons butter in a frying pan, add the lobster, season with a teaspoon salt, two saltspoons paprika and a saltspoon grated nutmeg; then cook the lobster for ten minutes, occasionally stirring meanwhile. Besprinkle with two tablespoons flour, stir well for a minute, pour in two tablespoons sherry, one and a half gills cream and half gill milk. Carefully mix with a wooden spoon, slowly cook for ten minutes, pour into a deep hot dish and serve.

N. B. Thoroughly clean the body shells and save for Wednesday luncheon.

1224. Madeleine Au Rhum

Break four fresh eggs in a copper basin, add four ounces sugar and sharply beat up with a whisk for fifteen minutes; add four ounces sifted flour with three tablespoons rum and gently mix with a skimmer for one minute. Add two ounces clarified butter, a saltspoon baking powder, and mix again for half a minute. Lightly butter a pastry tin, line the bottom with a sheet of white paper, then pour in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn the madeleine upon a table, take off the paper, cut it into six even pieces, sprinkle a little powdered sugar over, dress on a dish with a folded napkin and serve.