Breakfast

Muskmelons (2056) Malta Vita (1592)

Eggs, Britain

Fried Butter Fish (636)

Broiled Squabs with Bacon (1693)

Julienne Potatoes (799)

Buckwheat Cakes (330)

2313. Eggs, Britain

Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons white pepper. Cut twelve anchovies in small pieces, place in a small saucepan with one gill demi-glace and two tablespoons sherry and boil five minutes. Arrange a thin slice truffle on top of each egg yolk, evenly pour sauce over the eggs, then set in oven five minutes. Remove and serve.

Luncheon

Chicken Broth with Rice (800)

Cold Lobster, Mayonnaise (1471)

Brochettes of Lamb with Mushrooms

Lima Beans with Fines Herbes

Cocoanut Pie (1546)

2314. Brochettes Of Lamb With Mushrooms

Cut one and a half pounds very lean lamb in one-inch squares and quarter-inch thick. Cut same number pieces of well-cleaned fresh mushrooms. Plunge mushrooms in boiling water five minutes, drain well. Then arrange lamb and mushrooms alternately on six skewers. Season with a teaspoon salt and half teaspoon pepper, lightly turn in oil, then in bread crumbs, arrange on a double broiler and broil six minutes on each side. Remove, dress on a dish, spread a maitre d'hotel butter (No. 7) over them and send to table.

2315. Lima Beans With Fines Herbes

Boil a pint shelled lima beans in a quart boiling water with teaspoon salt twenty-five minutes. Drain on sieve, then place in a sautoire with ounce good butter. Season with half teaspoon salt and two saltspoons pepper. Finely chop together two branches parsley, one branch chervil, ten branches chives and six tarragon leaves. Add this hash to the beans, toss well in pan and cook five minutes, frequently tossing meanwhile. Transfer beans into a vegetable dish and serve.