Breakfast

Peaches in Cream (1828)

Cracked Wheat (656)

Omelette, Pavia

Broiled Sardines on Toast (740)

English Mutton Chops (261) Sweet Potatoes Sautees

Small Brioches (878)

2533. Omelette, Pavia

Crack eight fresh eggs in a bowl, add half gill cream, two tablespoons grated Parmesan cheese, half teaspoon salt and one saltspoon cayenne pepper, sharply beat up with a fork for two minutes. Heat two tablespoons melted butter in a black frying pan, drop in the eggs, sharply mix with fork for two minutes, let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on hot dish. Place an ounce butter in pan and toss on the fire until a light brown, then add teaspoon freshly chopped parsley and a teaspoon vinegar, toss a little, pour over the omelette and serve.

2534. Sweet Potatoes Sautees

Boil four good-sized sweet potatoes in two quarts water and half teaspoon salt for forty minutes, drain, peel, then finely slice. Heat one and a half tablespoons melted butter in a frying pan, drop in the potatoes, season with a saltspoon salt and two saltspoons pepper, and fry over a brisk fire for ten minutes, frequently tossing meanwhile, giving them a nice omelette form, then let them brown for five minutes, turn on a hot dish, sprinkle a little chopped parsley over and serve.

Luncheon

Chicken Broth (578)

Scallops, Brestoise (1857)

Broiled Squabs, Crapaudine (1302)

Interlaken Salad (1875)

Rice au Lait d'Amande (638)