Apricots in Cream Quaker Oats (105)

Fried Eggs on Toast

Findon Haddock (76)

Lamb Chops (748) Potatoes, Sautes (135)

Flannel Cakes (136)

1088. Apricots In Cream

Open and drain a pint can apricots. Dress on a fruit dish and serve with thick cream and powdered sugar separately.

1089. Fried Eggs On Toast

Prepare six round toasts three inches in diameter of a nice golden colour. Broil six thin slices of lean raw ham for a minute on each side, arrange one slice on each toast, and trim to fit the toasts nicely.

Heat in a small frying pan a teaspoon butter, carefully crack in two fresh eggs, season with a saltspoon salt and half saltspoon pepper and fry for three minutes, then dress the two eggs on one toast; repeat the same five times and serve very hot


Oyster Broth in Cups

Lobster en Brochette, with Bacon (282)

Veal Chops Braise Puree of Sorrel

Sweet Potatoes, Lyonnaise

Pear Marquise

1090. Oyster Broth In Cups

Open thirty-six large, fresh oysters; place them in a saucepan with their liquor and an extra pint oyster juice, adding a pint water, four branches cleaned white celery, and two branches well-washed parsley. Season with half teaspoon salt and two saltspoons cayenne pepper and let boil for five minutes. Skim the scum from the surface, remove the celery and parsley, strain the broth into six cups and serve. A very little butter and sweet cream can be added to each cup if desired. Place the thirty-six oysters in a bowl and keep in a cool place for to-morrow.

N. B. Lay aside six of the deepest equal-sized shells for to-morrow.

1091. Veal Chops Braise, Puree Of Sorrel

Flatten and trim six nice, tender veal chops. Season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon fat in a frying pan, add the chops and nicely brown for five minutes on each side. Add half a sliced carrot, half a sliced onion, half bean garlic, a few trimmings larding pork, two branches parsley, one clove, one bay leaf; let brown for ten minutes. Moisten with half gill white wine, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16); lightly mix, boil for two minutes, then set to bake in oven for fifteen minutes. Remove, dress a puree of sorrel prepared as per No. 654 on a hot dish; arrange the chops crown-like, over the sorrel, skim the fat from the surface of the gravy boil for three minutes, then strain the gravy over the chops and serve.

1092. Sweet Potatoes, Lyonnaise

Boil four good-sized sweet potatoes in a quart water with half teaspoon salt for forty minutes; drain, peel and slice them. Heat one and a half tablespoons melted butter in a frying pan, add one finely sliced onion and brown for five minutes, then add the potatoes. Season with a quarter teaspoon salt and two saltspoons white pepper; toss them well once in a while, cooking for five minutes, give a nice omelette form, brown for five minutes longer and serve.

1093. Pear Marquise

Neatly peel six medium, even-sized, fresh pears, without cutting away the stems. Have a pint water in a saucepan with four ounces sugar and a teaspoon vanilla essence; place on the fire and as soon as it boils drop in the pears. Cover the pan and let gently boil for twenty-five minutes. Lift up the pears with a skimmer and keep on a plate; add two tablespoons maraschino to the syrup and let reduce on the fire to a good gill.

Have in another saucepan one pint boiling miik, add three ounces sugar, three ounces raw rice and the chopped rind of quarter of a lemon; let gently boil for thirty minutes, occasionally mixing at the bottom to prevent burning. Dress the rice on a large dish, arrange the pears on top, pour the sauce around and serve.