Grape Fruit (130)

Wheaten Grits (131)

Hard-Boiled Eggs with Tomato Sauce

Pompano, Anchovy Butter

Lamb Chops with Ham Potatoes Sautdes (135)

Small Brioches (878)

2646. Hard-Boiled Eggs With Tomato Sauce

Boil twelve fresh eggs for eight minutes, plunge in cold water for a minute, remove, shell, then cut them in halves lengthwise. Reduce a half pint tomato sauce (No. 16) in a saucepan to about a gill, add eggs to tomato sauce with a half teaspoon salt and half teaspoon pepper. Mix well, cook for five minutes, transfer them into a deep dish and serve.

2647. Pompano, Anchovy Butter

Wipe and cut the fins off two fresh one-and-a-half-pound pompanos and make a few slanting incisions on both sides of each. Mix on a plate a tablespoon oil, teaspoon salt, half teaspoon pepper, and repeatedly turn fish in the seasoning. Place on a broiler and broil on a brisk fire for six minutes on each side. Dress on a hot dish, decorate with six pieces lemon and a little parsley greens, spread an anchovy butter (No. 62) over the fish and serve.

2648. Lamb Chops With Ham

Broil six thin slices ham for two minutes on each side, arrange on a hot dish and keep hot. Neatly flatten and lightly trim six French lamb chops, evenly season with a teaspoon salt and a half teaspoon pepper, broil them for three minutes on each side, remove, dress them over the slices of ham and serve.


Oyster Broth, Chantilly

Lobster Ravigote (365)

Chicken Salad, Mrs. Griscom

Omelette, Melba

2649. Oyster Broth, Chantilly

Open thirty-six medium, fresh oysters, place them in a stew pan with their own liquor, add one quart water, four branches well-cleaned celery, one teaspoon salt, two saltspoons cayenne, and boil for five minutes. Skim froth from surface, strain broth through a cheesecloth into six cups, but only three-quarters full. Beat up a gill thick cream to a stiff froth, evenly spread the cream over the six cups and serve.

N. B. Place the thirty-six oysters in a bowl and keep in ice-box for luncheon to-morrow.

2650. Chicken Salad, Mrs. Griscom

Peel skin off chicken cooked yesterday, then carefully detach all meat from bones, cut it into half-inch pieces and place in a vessel. Shell, peel and cut into quarters twenty-four hazel-nuts and add to the vessel. Thoroughly wash and wipe two well-trimmed stalks fresh, crisp, white celery (the perfect white part only),cut it into half-inch pieces, drain again in a napkin and add to the chicken. Cut into half-inch pieces a half pint cooked and well-drained cold string beans, add to the chicken with a light half tablespoon capers and two cold, hard-boiled eggs cut in small pieces. Toss all well together, then transfer to a salad bowl, add three good saltspoons salt, one and a half tablespoons of best olive oil and one light tablespoon strained lemon juice. Mix well, and just before sending to table add three good tablespoons mayonnaise dressing (No. 70), rapidly mix, neatly wipe bowl all around and serve.

2651. Omelette, Melba

Carefully crack eight fresh eggs in a bowl, add a half gill cream, a tablespoon sugar, three saltspoons salt, and whisk briskly for five minutes. Heat an ounce fresh butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn into a hot dish and keep hot.

Place in a saucepan six tablespoons raspberry marmalade, add a tablespoon each Swiss kirsch and parfait amour or prunelle, mix well on fire for five minutes, pour it over omelette and serve.