Breakfast

Baked Apples (44) Quaker Oats (105)

Petits Pains au Scrambled Eggs

Broiled Fresh Mackerel, Maitre d' (388)

Salisbury Steaks (347)

Potatoes, Lyonnaise (78)

Brioches (878)Hotel

1153. Petit Pains Au Scrambled Eggs

Cut the covers from six oval French breakfast rolls, scoop out the insides without disturbing the crusts; place on a dish and keep hot, with covers on the plate also. Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt and two saltspoons pepper. Beat them up with a fork for one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly stirring meanwhile; then equally divide the eggs into the six rolls, place the covers on and serve.

Luncheon

Celery Broth (951)

Lobster Cutlets, Ravigote

Entrecote, Soyer

Sweet Potato Souffles

Creme au Caramel (480)

1154. Lobster Cutlets, Ravigote

Prepare a lobster force meat (No. 201), divide the force into twelve equal parts; lightly roll in flour and give them nice cutlet forms, then dip in beaten eggs, roll in bread crumbs, lay in a frying basket and fry in boiling fat for eight minutes. Remove, drain on a cloth, pour a hot Ravigote sauce (No. 366) on a hot dish, arrange the cutlets, one overlapping another, over the sauce, adjust a paper frill at the end of each cutlet and serve.

1155. Entrecote, Soyer

Procure two one-and-a-half-pound entrecotes of the sirloin with bone adhering. Neatly trim and gently flatten with a cleaver, season all around with a teaspoon salt, half teaspoon pepper and teaspoon of chopped parsley. Lightly rub with a tablespoon butter, roll in bread crumbs, arrange on a broiler and broil for eight minutes on each side; remove, place on a large hot dish, pour a beefsteak sauce around and serve.

1156. Beefsteak Sauce

Heat a tablespoon butter in a saucepan, add six finely chopped shallots and gently brown for five minutes. Pour in one and a half gills demi-glace (No. 122), two branches each freshly chopped parsley and chervil, four branches chives, the juice of a quarter lemon; lightly mix and let boil for six minutes, add, little by little, half ounce good butter, mix well and use as directed.

1157. Sweet Potato Souffles

Peel six even-sized, sound, dry sweet potatoes and neatly trim them into even squares; then cut them into lengthwise slices the thickness of a silver dollar and plunge them into hot but not boiling fat. Lightly turn with a skimmer and fry for seven minutes, occasionally turning them; remove, place in a frying basket and let cool off, then plunge again in boiling fat and continually turn while cooking for three minutes; remove, thoroughly drain, place on a dish with a folded napkin and serve.

N. B. Sweet potatoes should never be washed when prepared this way, and special care should be taken to cut them in as near even slices as possible.