Cherries (1527) Barley and Cream (1068)

Scrambled Eggs with Crab Meat

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1900. Scrambled Eggs With Crab Meat

Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt, two saltspoons pepper and briskly beat with fork one minute. Heat two tablespoons melted butter in a frying pan, add quarter of a pound of crab meat, season with two saltspoons salt, half saltspoon cayenne and saltspoon grated nutmeg and cook five minutes, stirring with fork meanwhile. Drop in the eggs with a tablespoon sherry and cook rather briskly six minutes, stirring briskly once in a while. Transfer to a deep dish and serve.


Cold Consomme1 in Cups

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1901. Cold Consomme In Cups

Place in a saucepan two pounds finely chopped shin of beef, one medium-sized sliced carrot, one ditto turnip, one ditto onion, one ditto branch celery, one bean garlic, one branch chervil, one branch parsley, one branch tarragon, two sliced leeks, one tablespoon salt, one clove, one bay leaf, one sprig thyme and two raw eggs. Sharply stir with spatula five minutes, then gradually pour in three quarts and a half boiling water, sharply mixing while adding it. Set pan on the fire and let slowly come to a boil, occasionally mixing meanwhile, then pour in gill cold water. Shift pan to corner of range and let simmer two hours. Strain through a damp, doubled cheesecloth into a stone jar. Let cool off, place jar in a basin with ice around, let thoroughly set, fill up six cups and serve.