Stewed Prunes and Raisins (3930)

Swiss Mush (2564)

Shirred Eggs, Fines Herbes

Broiled Sardines on Toast (740)

Mutton Liver, Minute Potatoes, Julienne (790)

Fried Cornmeal Cakes (1585)

3136. Shirred Eggs, Fines Herbes

Finely chop together two branches parsley, a branch chervil, ten branches chives and six tarragon leaves. Lightly butter six shirred-egg dishes, evenly sprinkle with fines herbes and carefully crack two fresh eggs in each dish. Season evenly with a half teaspoon salt, three salt-spoons pepper, equally divide a gill hot demi-glace (No. 122) over, set in oven for five minutes, remove, arrange on a dish and serve.

3137. Mutton Liver, Minute

Procure twelve thin slices fresh mutton liver, place on a plate, season with a teaspoon salt and half teaspoon pepper, lightly moisten with cold milk, then roll in flour. Heat two tablespoons good leaf lard in a frying pan, arrange in the livers one beside another and briskly cook for one and a half minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a half teaspoon finely chopped parsley over. Remove all the fat from pan, add half ounce butter, shuffle on fire until a light brown, pour it over livers and serve.


Beetroot Broth with Cream

Lobster Patties, Augusta (1612)

Chicken Pot Pie (159)

Pear Charlotte (474)

3138. Beetroot Broth With Cream

Prepare a beetroot broth (No. 2179), adding a gill thick cream, heat for two minutes, divide in six cups and serve.