Baked Pears (216) Germea (217)

Poached Eggs, Egyptian

Smelts, Tartare Sauce (47)

Broiled Squabs on Toast (950)

Stewed Potatoes in Cream (no)

Flannel Cakes (136)

2956. Poached Eggs, Egyptian

Mix in a saucepan a half tablespoon butter with tablespoon flour, pour in a gill milk, half gill cream, and sharply mix until it comes to boil. Thoroughly drain a half pint canned corn and add to sauce with half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for five minutes. Prepare twelve poached eggs on toast (No. 106), pour sauce over and serve.


Chicken Broth (578)

Oysters, Bonne Bouche (1486)

Combination Chops (2060)

Spaghetti Italienne (15)

Chocolate Omelette with Kirsch

2957. Chocolate Omelette With Kirsch

Place in a saucepan two ounces grated chocolate with a tablespoon water and stir on fire with wooden spoon until thoroughly melted. Place on a table, add five egg yolks, two tablespoons powdered sugar, a tablespoon cream, two teaspoons kirsch, and thoroughly mix with wooden spoon. Beat up whites of the five eggs to a stiff froth, add to the preparation and gently mix for two minutes. Heat an ounce fresh butter in a black frying pan, drop in preparation, sharply mix with fork for two minutes and let rest a minute; fold up opposite sides to meet in centre, let rest for a minute, turn on hot dish and serve.