Baked Apples (44) Hominy (45)

Poached Eggs, Giblet Sauce

Fresh Mackerel, Maitre d'Hotel (388)

Combination Chops (2060)

Sweet Potatoes Sautees (2534)

Curry Cakes (1112)

2861. Poached Eggs, Giblet Sauce

Prepare twelve poached eggs on toast (No. 106), pour a giblet sauce over them and serve.

2862. Giblet Sauce

Split gizzards of a chicken in two, remove skin and sandy part, then cut in exceedingly small square pieces. Cut in same shape two chicken livers freed from galls, place both in a saucepan with a half gill white wine and gill broth (No. 701), then let reduce on open fire to a glaze. Pour over one and a quarter gills demi-glace (No. 122) with a half teaspoon freshly chopped parsley and saltspoon cayenne, lightly mix, then gently boil for eight minutes and use as directed.

N. B. When this sauce is for any other article except eggs, prepare in same manner, adding four peeled and very finely chopped medium shallots smothered in butter at beginning of operation.


Chicken Broth (578) Fish Curry, Goa (2151)

Squabs, Sautees, with Tarragon (899) Corn Fritters (446) Pancakes with Macaroons

2863. Pancakes With Macaroons

Prepare same quantity French pancakes as in (No. 17). Place in a bowl two tablespoons currant jelly with an ounce crushed macaroons and half teaspoon maraschino, mix with spoon until well amalgamated, then spread preparation evenly over pancakes, roll up, arrange on a hot dish, sprinkle a little powdered sugar over and serve.