Peaches in Cream (1828)

Oatmeal Porridge (2)

Scrambled Eggs with Anchovies

Fried Smelts, Tartare Sauce (47)

Broiled Spring Chicken with Bacon (12)

French Fried Potatoes (8)

Rice Flannel Cakes (221)

2572. Scrambled Eggs With Anchovies

Crack eight fresh eggs in a bowl, add a half gill milk, season with three saltspoons salt and two saltspoons pepper, and sharply beat up with fork for a minute. Cut six anchovies in oil in very small pieces, place in a sautoir with a tablespoon butter, thoroughly heat, then drop in the eggs and cook six minutes, frequently stirring meanwhile, dress on a deep dish and serve.


Tomato Broth (2059)

Lobster Saute, Holdeman

Mutton Chops, Puree of Chestnuts

Cream of Chocolate Caramel (2421)

2573. Mutton Chops, Puree Of Chestnuts

Neatly trim and lightly flatten six French mutton chops. Season them all around with a teaspoon salt and half teaspoon pepper, roll in a tablespoon of oil, arrange on broiler and broil on lively charcoal fire for four minutes on each side. Remove, arrange puree of chestnuts (No. 1019) pyramid-like on a hot dish, dress the chops around, one overlapping another crown-like, adjust a frill of paper at the end of each chop and serve.