Breakfast

Stewed Rhubarb (73) Cero-Fruto (1610)

Poached Eggs, Bearnaise

Fried Whitebait (1123)

Broiled Spring Chicken with Bacon (12)

Stewed Potatoes in Cream (no)

Curry Cakes (1112)

2266. Poached Eggs, Bearnaise

Poach twelve fresh eggs in three quarts boiling water with tablespoon salt and two tablespoons vinegar for three minutes. Carefully lift up with skimmer, trim neatly, and place on six freshly prepared slices of toast placed on a hot dish. Evenly pour a hot Bearnaise sauce (No. 34) over and serve.

Luncheon

Cold Celery Broth (1985)

Crab Meat, Suedoise

Boudins of Chicken, Richelieu

Rice, Creole

Pancakes, Georgette (517)

2267. Crab Meat, Suedoise

Place one and a half-pounds crab-meat flakes in a bowl. Season with four tablespoons dressing (No. 863); gently mix. Place six fine, well cleaned and drained large lettuce leaves on a large cold dish, then divide the crab meat on the lettuce. Spread a mayonnaise sauce (No. 70) over meat, sprinkle over a finely chopped, hard-boiled egg and half teaspoon finely chopped parsley. Twist six small anchovies in oil, ring-like, and arrange one on top of each and serve.

2268. Boudins Of Chicken, Richelieu

Soak three ounces bread crumbs in cold milk five minutes, then squeeze out all milk, place bread in a mortar with three egg yolks and pound to a smooth paste. Skin and bone a tender raw chicken of one and a half pounds, then cut meat in very small square pieces. Heat two tablespoons melted butter in a saucepan, add one small, finely chopped onion and fry three minutes without browning, then add two light tablespoons flour; stir well, pour in one and a half gills cream, gill milk and two tablespoons sherry; mix until it comes to a boil. Add chicken, one small truffle cut in small squares, six canned mushrooms cut same way, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook fifteen minutes, occasionally stirring meanwhile. Add the pulp, sharply stir till well amalgamated. Transfer to a vessel and let cool off. Divide preparation into twelve even parts, roll out each piece on a lightly floured table to sausage form, dip in beaten eggs and roll in bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange in the boudins one beside another, and fry to a nice golden colour.

Pour a Madeira sauce (No. 641) on a dish, place the boudins over and serve.

2269. Rice, Creole

Place in a saucepan one medium, chopped onion and one chopped, seeded green pepper, pour in one tablespoon melted butter and fry six minutes, stirring meanwhile. Add six ounces raw rice and cook on range five minutes, stirring meanwhile. Add three peeled and finely chopped red tomatoes and one pint broth (No. 701). Season with tea-' spoon salt, mix well. Cover pan, and as soon as it comes to a boil set in oven thirty-five minutes. Remove, dress rice on a hot dish and serve.