Breakfast

Grapes in Cream (2369)

Farina Gruel (74)

Eggs, Maconnaise Kippered Herrings (153)

Broiled Pigs' Feet (434) Potatoes, Lyonnaise (78)

Cornmeal Pancakes (659)

2555. Eggs, Maconnaise

Heat two tablespoons melted butter in a small saucepan, add six finely chopped shallots and gently brown for four minutes, stirring meanwhile; add a tablespoon flour, stir well while heating for one minute, pour in one gill red claret and let reduce to half the quantity, then add a gill demi-glace (No. 122), half teaspoon each chopped parsley and chives, a saltspoon chopped tarragon, mix well and let boil for ten minutes. Carefully crack twelve fresh eggs in a baking dish, season with half teaspoon salt and two saltspoons pepper, pour the sauce over the eggs, set in the oven for six minutes, remove and serve.

Luncheon

Celery Broth (951)

Scallops au Gratin, Virginia

Bami Hongkongoise (138)

Mince Pie (118)

2556. Scallops Au Gratin, Virginia

Plunge a pound and a half fresh scallops in a pint boiling water with teaspoon salt, boil for five minutes and drain on a sieve, saving one gill of the liquor. Mix in a saucepan one and a half tablespoons butter and two tablespoons flour, stir well while heating for one minute, then pour in a gill hot milk, half gill cream and the gill of liquor. Sharply mix until it comes to a boil, add the scallops, season with a light teaspoon salt, two saltspoons cayenne, saltspoon grated nutmeg and mix well.

Cut two ounces raw Virginia ham into thin, small square pieces, add them to the scallops, mix well, then pour in a baking dish. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, then set in oven for ten minutes or until a nice brown colour, remove and serve.