Breakfast

Grape Fruit (130)

Germea (217)

Omelette Jardiniere

Spanish Mackerel (689)

Broiled Squabs on Toast

Julienne Potatoes (799)

Puffs (313)

949. Omelette Jardiniere

Place in a small frying pan two tablespoons cooked green peas with two tablespoons canned string beans, cut into very small pieces, and one tablespoon canned asparagus tips; add one tablespoon butter. Season with three saltspoons salt and one saltspoon white pepper and let cook on the range for five minutes. Dredge over a teaspoon flour, toss a little, add half gill milk and half gill cream, also a few little bits of butter; mix well and let cook for five minutes.

Prepare an omelette, as per No. 75, and just before folding up spread half the prepared vegetables over the omelette; fold up both sides, let rest, turn out upon a hot dish, arrange the balance of the vegetables around the dish and serve.

950. Broiled Squabs On Toast

Cut off the heads of six fat squabs; remove feet at the first joint, split open through the back, draw and remove their breast bones; envelope squabs in a coarse towel and flatten them with a cleaver. Mix on a plate a teaspoon salt, half a teaspoon white pepper and one tablespoon oil. Repeatedly roll the birds in the seasoning. Arrange on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish on freshly prepared toasts, spread a little butter over them and serve with watercress around the dish.

Luncheon

Celery Broth

Plain-Baked Live Lobsters

Turkey Hash en Bordure

Cream of Caramel (480)

951. Celery Broth

Have three medium stalks fresh celery. Pick off all leaves and roots, keeping only the perfect hearts for to-night's dinner. Cut the branches into small pieces, and the roots as well, then thoroughly wash in cold water, drain well and place in a saucepan with one and a half pounds finely chopped lean, raw shin of beef, two branches of well-cleaned parsley, one branch of chervil and a fine branch of chives. Add two egg whites; season with two teaspoons of salt and two saltspoons white pepper; stir with a wooden spoon for five minutes, then gradually pour in two and a half quarts water, continually stirring while adding it; place the pan on the open fire and continually mix until it comes to a boil. Shift the pan to the corner of the range and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into six cups and serve. If any of the broth is left over, strain it into the white broth (No. 701).

952. Plain-Baked Live Lobsters

Cut off near the body the large and small claws of three small lobsters, one pound each. Split the bodies into two even halves, crack the claws with a cleaver and remove the stony pouch; season the bodies with a half teaspoon salt and a half teaspoon paprika; spread a tablespoon oil over the bodies; place the large claws and bodies on a roasting tin and set in the oven for twenty-five minutes. Remove, dress the lobsters on a large dish, decorate with a little parsley greens and six "quarters" of lemon and serve.

953. Turkey Hash En Bordure

Detach all the meat from the turkey left over from yesterday and cut into very small, square pieces; keep on a plate until required. Mix in a small saucepan a tablespoon butter with one and a half tablespoons flour; stir well while heating for half a minute; pour in a gill cream and a gill milk. Mix well until it comes to a boil, then add the turkey. Season with a half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; lightly mix and let simmer for ten minutes. Remove and keep hot. Slide a fancy tube at the bottom of a pastry bag, then drop in a brioche potato preparation, as per No. 95, and nicely decorate the border of a baking dish with it. Pour the hash in the centre of the dish, sprinkle a tablespoon Parmesan cheese over it and place in the oven for ten minutes. Remove and serve.