Malta Vita (1592)

Stewed Rhubarb (73)

Eggs Cocotte, Hackett

Fresh Herring (133)

Mutton Chops, with Bacon (84s)

French Fried Potatoes (8)

Puffs (313)

1933. Eggs Cocotte, Hackett

Open a small can pate de foie gras, dip a tablespoon in lukewarm water, then scoop out three tablespoons of the pate, discard all fat, then press through a sieve into a bowl and dilute with a gill and a half good cream. Season with two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well, then divide evenly in six egg-cocotte dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper, place on a tin, then place in oven five minutes. Remove; finely chop one small truffle, place in a small frying pan with two tablespoons sherry, boil five minutes, then divide over the eggs in the six dishes and serve.


Celery Broth (951) Lobster Coquilles, Indienne

Tripe, Montecello

New Carrots, Maitre d'Hdtel

Milles Feuilles (584)

1934. Lobster Coquilles, Indienne

Boil two live lobsters of two pounds each in salted water for twenty minutes, take up and let cool off; crack shells, pick out meat from them, and cut meat in half-inch pieces. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour, briskly stir, then add three-quarters of a pint hot milk. Season with teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg; briskly whisk and boil two minutes. Add the lobster and twelve sliced canned mushrooms, lightly mix and cook five minutes. Fill six individual table shells with preparation, sprinkle two tablespoons Parmesan or Swiss cheese over them, set in oven on a tin to bake ten minutes. Remove, dress on a dish with a folded napkin and serve.

1935. Tripe, Montecello

Cut two pounds fresh honeycomb tripe in one-inch squares and keep on a plate. Heat in a saucepan one and a half tablepoons melted butter, add two tablespoons flour, stir well, then pour in a pint hot milk, mix well until it comes to a boil, then add twelve small peeled white onions and the tripe. Season with level teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg; lightly mix. Cover pan and slowly cook forty minutes, occasionally mixing meanwhile. Add two tablespoons sherry and twelve medium, freshly opened oysters, lightly mix, then boil ten minutes, pour in a half gill cream; mix a little, pour into a deep dish and serve.

1936. New Carrots, Maitre D'Hotel

Trim off stems, neatly scrape and thoroughly wash twenty-four medium, new carrots. Cut in halves lengthwise. Place in a small saucepan with two branches parsley, one medium white onion with one clove stuck in, half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a half ounce butter and half pint water. Cover pan, let boil five minutes, then set in oven thirty-five minutes. Remove, take up the parsley and onion, then let reduce on range until nearly dry. Squeeze in juice of half a sound lemon, add one ounce butter and half teaspoon freshly chopped parsley; toss well, dress on a vegetable dish and serve.