Breakfast

Oranges (104) Cracked Wheat (656)

Poached Eggs, Chester

Broiled Sardines on Toast (740)

Broiled Beefsteaks (172) Julienne Potatoes (799)

Flannel Cakes (136)

2821. Poached Eggs, Chester

Cut a medium eggplant in twelve even slices, then with a two-inch pastry cutter cut out a piece from each slice, season all over with a teaspoon salt, half teaspoon pepper, and lightly roll them in flour. Heat two tablespoons melted butter in frying pan, arrange the eggplant in, one piece beside another, gently cook for four minutes on each side, lift up and dress on a hot dish. Prepare twelve poached eggs (No. 106), but without toasts, arrange over eggplants, pour a Hollandaise sauce (No. 26) and adjust a very thin slice truffle over each egg and serve.

Luncheon

Chicken Broth (578)

Baked Lobster, Potomac (811)

Mutton Chops with Peas

Pancakes, Georgette (517)

2822. Mutton Chops With Peas

Neatly fry and flatten six fine, fresh, tender mutton chops, season all over with a teaspoon salt and half teaspoon pepper, roll in a tablespoon oil, then broil over a brisk fire for four minutes on each side. Dress on a hot dish, one overlapping another crown-like, arrange green peas (No. 35) in centre of chops, adjust a curled paper at end bone of chops and serve.