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Cracked Wheat (656)

Omelette, Pavia

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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.


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