Breakfast

Sliced Bananas (151)

Wheaten Grits (131)

Eggs Molet, Cream Sauce

Codfish Steaks, Meuniere (240)

Mutton Hash en Bordure (283)

Flannel Cakes (136)

1257. Eggs Molet, Cream Sauce

Boil twelve fresh eggs in boiling water for five minutes, lift up and gently drop them in cold water for half a minute, shell and place on a deep, hot dish, pour a cream sauce (No. 736) over them and serve.

Luncheon

Consomme in Cups (52)

Shad Roes, Maryland

Spare Ribs and Cabbage (671)

Mince Pie (117-18)

1258. Shad Roes, Maryland

Procure two fresh shad roes about one to one and a half pounds each. Place them in a lightly buttered frying pan with two tablespoons each white wine and sherry, half ounce good butter, and season with half teaspoon salt, one saltspoon each cayenne and grated nutmeg. Cover the fish with a lightly buttered paper. Place on the fire for five minutes, then set in the oven for thirty-five minutes. Remove, lift up the paper, carefully arrange the roes without breaking on a large dish, place the pan on the fire and add one and a half gills good cream; season with a saltspoon salt and half saltspoon cayenne and let boil for five minutes; dilute two egg yolks with two tablespoons cream and add to the pan, constantly mixing with a whisk while heating for three minutes, but not allowing to boil. Remove, strain the sauce through a cheesecloth over the roes and serve.