Sliced Oranges (237) Wheaten Grits (131)

Eggs, Vert-Pre Fried Smelts, Tomato Sauce (527)

Turkey Hash with Green Peppers Potatoes, Saratoga (156)

Rice Cakes (221)

1401. Eggs, Vert-Pre

Drop twelve fresh eggs in boiling water for five minutes. Remove, plunge in cold water for a minute, take up and shell them; place on a deep dish, pour a hot sauce vert-pre (No. 184) over them and serve.

1402. Turkey Hash With Green Peppers

Pick off all the meat from the turkey left over from yesterday. Cut it into small square pieces. Finely chop a green pepper and brown it with a tablespoon melted butter in a small frying pan for five minutes, then add one tablespoon flour; stir well, add the turkey, moisten with one and a half gills milk and one gill cream, season with three saltspoons salt and one saltspoon grated nutmeg. Mix well and let gently boil for fifteen minutes, occasionally stirring meanwhile. Remove, arrange six freshly prepared and well-trimmed toasts on a hot dish, evenly divide the hash over the six toasts and serve.


Celery Broth (951)

Scallops in Curry (53)

Brace English Mutton Chops

Stuffed Potatoes Beignets Founds with Cream

1043. Brace English Mutton Chops

Have three double one-inch-thick English mutton chops from a tender saddle of mutton. Remove the red skin over the fat, carefully fold the flanks inside the breast, place between a towel and gently flatten with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the chops in the seasoning, then arrange on the broiler and briskly broil them for seven minutes on each side. Dress on a dish and keep hot. Carefully skin three mutton kidneys, split in two, roll in the same seasoning as the chops, arrange on a double broiler and broil for one and a half minutes on each side. Dress the kidneys on top of the chops, decorate with a little watercress and serve.

1404. Stuffed Potatoes

Neatly wipe eight even-sized, large raw potatoes; place them in a roasting tin and bake in the oven for forty-five minutes; remove, cut in two lengthwise, then with a teaspoon scoop out the interiors into a bowl and keep six shells apart. Season the potatoes with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, add half ounce butter and half gill cream. Mix well with a wooden spoon, then fill up the six half shells with the puree, neatly smooth the surface with the blade of a knife, sprinkle a tablespoon of grated Parmesan cheese evenly divided over them, place on a roasting tin and arrange a very little bit of butter over each potato. Set in the oven for ten minutes dress on a dish with a folded napkin and serve.

1405. Beignets Fourres With Cream

Prepare a pate-a-choux (No. 336). Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a teaspoon drop in the paste in walnut-like bits and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with the skimmer once in a while. Remove, thoroughly drain on a towel, then with the aid of a small knife make a small aperture in each. Beat up one and a half gills cream with a whisk to a thick froth, add one ounce sugar, a teaspoon vanilla essence and mix well. Make a cornet with a piece of white paper, drop the cream into the cornet, cut off a very small piece of the paper at bottom of cornet, then fill the beignets with the cream, dress on a dish with a napkin, sprinkle a little powdered sugar over and serve.