Breakfast

Oranges (104)

Nudeln with Cream

Eggs au Miroir

Codfish Steaks, Meuniere

Corned Beef Hash, American

German Fried Potatoes

Cocoanut Gingerbread

238. Nudeln With Cream

Half pound sifted flour, one cup milk, two ounces butter, three eggs, one saltspoon salt and one saltspoon grated nutmeg. Place all the above in a basin, then briskly stir with a wooden spoon until a firm, clear paste without grains. Lightly flour a corner of the table, drop the paste over it and let dry for ten minutes. Divide into four equal parts, then with a pastry roller roll out each piece as thin as you possibly can. Let dry again for fifteen minutes. Then cut into two-inch lozenge-shaped pieces. Have two quarts boiling water in a pan with a teaspoon salt; plunge in your nudeln and boil for six minutes, or till very tender. Remove with a skimmer, drain thoroughly. Place on a hot dish, spread a tablespoon fresh butter over them and serve with cream (cold) or milk.

239. Eggs Au Meroir

Lightly butter six small shirred egg dishes. Carefully break two very fresh eggs into each dish without disturbing the yolks. Season them with a light saltspoon salt and a very little white pepper, well sprinkled over the eggs of each dish. Place them in a moderate oven for five minutes. Remove and serve very hot.

240. Codfish Steaks, Meuniere

Procure three nice slices fresh codfish, three-quarters of an inch thick. Season on both sides with a teaspoon salt and two light saltspoons white pepper, well divided. Have a little cold milk on a plate, dip each slice on both sides in the milk, dredge them with a little flour on both sides. Have a very clean frying pan, large enough to contain the three steaks; oil the pan with one tablespoon olive oil; heat well, place the fish in the pan and fry them for five minutes on each side, or until of good golden colour. Then place the pan in the hot oven for ten minutes. Remove from the oven, lay them on a dish, remove the bone of each, suppress the oil in the pan, then place in the same pan one and a half light tablespoons butter and heat on a brisk range until of a light brown colour, tossing the butter without ceasing. Meanwhile squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, mix a little, then pour over the steaks and serve with six small squares of sound lemon.

241. Corned-Beef Hash, American Style

Have a tender, lean piece of corned beef from the rump part, of one pound. Wash it well in warm water, then place it in a saucepan with three quarts water, or see that the water is twice as high as the top of the beef in the pan. Cover the pan and boil for two hours. Remove, drain.

Finely hash the beef with twice its quantity of boiled potatoes. Mix both well together. Hash very fine one medium onion and one green pepper, and nicely brown these in a small saucepan with a tablespoon of melted butter; then add the beef and potatoes. Moisten with two gills hot broth (No. 701) or hot water. Season with two saltspoons pepper but no salt. Mix well and let cook until all the water is absorbed. Dress the hash in an omelette form on a dish. Arrange a few bread croutons around the hash and serve.

242. German Fried Potatoes

With the aid of a round cutter (Emporte piece) one inch in diameter, cut four good-sized, sound, raw, peeled potatoes. Then take the potatoes and cut them into slices as thin as a fifty-cent piece. Wash well and drain; then plunge into boiling fat for eight minutes. Lift them out, drain and immediately place in a frying pan with half ounce clarified butter and gently fry on the range until they have obtained a nice golden colour, which will take about six minutes. Drain them well, sprinkle half teaspoon salt over, dress on a hot dish with a folded napkin and serve.

243. Cocoanut Gingerbread

A gill molasses, one and a half ounces sifted flour, one and a half ounces rice flour, one-quarter ounce powdered ginger, two ounces butter, one ounce grated cocoanut, two ounces powdered sugar and the rind pi half a medium, sound lemon. Place in a saucepan on the fire the molasses and butter, and as soon as it comes to a boil add all the other materials, briskly stirring with a wooden spoon for five minutes. Then with a tablespoon drop the paste into a lightly buttered pastry tin, to the desired form of the cake. Place in a moderate oven to bake for twenty minutes. Remove, dress on a dish with a folded napkin and serve hot or cold.