Stewed Prunes (1) Wheatena (1298)

Poached Eggs, Argenteuil

Yarmouth Bloaters (311)

Broiled Pig's Feet (434) Potatoes, Julienne (799)

Cinnamon Cakes

1194. Poached Eggs, Argenteuil

Open a pint can of asparagus tips. Drain off the liquor and plunge the asparagus into a pint of boiling water for two minutes. Drain, then press them through a sieve into the same saucepan, but dry. Add one tablespoon butter, half teaspoon salt, half teaspoon sugar and a salt-spoon cayenne pepper. Stir well while heating on the fire for three minutes and keep hot.

Prepare twelve poached eggs, as per No. 106, but no toasts. Arrange the puree on a hot dish, lay the poached eggs on top and serve.

1195. Cinnamon Cakes

Half pound sifted flour, two raw eggs, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half teaspoon ground cinnamon and half pint cold milk. Place the flour in a bowl, crack in the eggs, add sugar, salt, cinnamon, baking powder and milk. Mix with a whisk until thoroughly thickened.

Lightly grease a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in the preparation using a two-and-a-half-inch ladle, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, proceed to prepare the others in exactly the same way, and serve with maple syrup and sugar separately.


Beetroot Broth (3134)

Stewed Crabs, Creole

Sans Gene

Potato Souffles

Mince Pie (117-118)

1196. Stewed Crabs, Creole

Prepare a Creole sauce (No. 507) and keep hot. Place one and a half pounds very fresh crab meat in a frying pan with two tablespoons sherry and half ounce butter. Season with a teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Lightly mix and cook for five minutes. Pour the Creole sauce over the crab meat, mix a little and let gently boil for ten minutes, dress on a deep dish and serve.

1197. Sans Gene

Cut into very small dice pieces one pound raw beef, half pound raw lean veal and a quarter pound raw, lean ham. Heat two tablespoons butter in a small saucepan, add two finely chopped shallots, one hashed carrot, a branch chopped celery and cook on the fire to a light brown. Place the hashed meat in the pan. Season with a teaspoon salt, half teaspoon white pepper and a blade of foelie. (Foelie is the leaf of a dried nutmeg, much used in Holland and other lowland countries.) Moisten with pint and a half white broth (No. 701), lightly mix. Cover the pan and let gently cook for one hour. Place four egg yolks in a bowl, mix well with a whisk, then gradually strain the broth of the meat over the eggs. Mix well with the whisk for a minute, then pour this into the hash; mix well, lightly butter a large, flat pudding mould, pour the preparation into the mould, place the mould on a pastry tin, pour hot water up to half the height of the mould. Set in the oven for thirty minutes, remove, unmould on a hot dish and serve.

1198. Potato Souffles

Carefully select six medium, flat, oval-shaped, dry, raw potatoes; neatly peel, trim square, then cut into lengthwise slices the thickness of a silver dollar. Plunge them one by one into hot fat, but far from being up to a boiling point, and fry them for four minutes, taking care to turn them with a skimmer meanwhile. Remove with the skimmer, place them in a frying basket and let stand for five minutes. Thoroughly heat the fat, that is, see that it thoroughly boils, then plunge the potatoes in the basket and constantly shake while frying for two minutes. Take up, drain on a cloth, sprinkle a teaspoon salt over them, dress on a dish with a folded napkin and serve.