Breakfast

Raspberries with Cream Semolina (192

Scrambled Eggs, Bretonne

Fried Whitebait (n23)

Lamb Chops with Bacon (219)

Potatoes, Pont Neuf (647)

Rice Cakes (221)

1846. Raspberries With Cream

Carefully pick out all stems, if any adhering, from a quart of fresh raspberries. Place berries in a compotier and serve with powdered sugar and cream separately.

1847. Scrambled Eggs, Bretonne

Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Beat up with fork one minute. Heat tablespoon melted butter in a sautoire, add three skinned raw sausages cut in half-inch pieces and fry two minutes; add two slices bread cut in quarter-inch squares, and two tablespoons cooked green peas and gently cook five minutes, occasionally tossing meanwhile. Drop in eggs, let rest for two minutes, stir with wooden spoon until thoroughly thickened. Turn into a deep hot dish and serve.

Luncheon

Chicken Broth in Cups

Broiled Devilled Lobster (158)

Coquilles of Chicken au Gratin Eggplant Saute, Bordelaise

Souffle" of Strawberries (968)

Chicken Broth In Cups (578)

Cut feet and head from a good-sized tender fowl; singe, draw and wipe, then boil this fowl with the broth. Take up fowl and keep for further use.

1848. Coquilles Of Chicken Au Gratin

Skin and totally bone the boiled fowl. Cut meat in half-inch pieces and keep on a plate. Mix in a saucepan two tablespoons melted butter and two and a half tablespoons flour, heat two minutes, then pour in a pint and a half white broth (No. 701); sharply mix with a whisk two minutes and let reduce to half the quantity, mixing once in a while. Add six finely sliced canned mushrooms, one small, finely sliced truffle, half gill cream and one egg yolk; sharply mix while heating one minute. Then add chicken with two tablespoons sherry, half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix well, let cook five minutes, remove and evenly divide in six table shells. Sprinkle a little grated Parmesan cheese and divide half ounce butter in little bits over them. Set in oven ten minutes. Remove, dress on a dish with a folded napkin and serve.

1849. Eggplant Saute, Bordelaise

Peel and cut in half-inch squares a medium, sound eggplant. Heat a tablespoon melted butter in a frying pan, add eggplant. Season with half teaspoon salt and three saltspoons pepper and cook on a brisk fire five minutes, tossing meanwhile. Add six finely chopped shallots, toss well and cook three minutes, then add half a bean chopped garlic and half a teaspoon freshly chopped parsley, pour in a half gill claret, mix well, then let reduce till nearly dry. Pour in one gill of demi-glace (No. 122). Mix well and let cook five minutes, occasionally tossing meanwhile. Pour into a vegetable dish and serve.