Grape-Fruit (130) Semolina (192)

Shirred Eggs, Provencale

Salt Codfish au Gratin Mutton Chops (49)

Fried Potatoes en Quarters (348)

Honey Cakes (1215)

1484. Shirred Eggs, Provencale

Finely slice four cepes (dried mushrooms). Heat a tablespoon oil in a frying pan, add the cepes, season with three saltspoons salt, one saltspoon white pepper, and nicely brown for six minutes, frequently tossing them meanwhile. Finely chop a half bean garlic with two branches parsley and add to the cepes, toss a little, then pour in a gill of tomato sauce (No. 16) and let cook for five minutes. Divide the sauce into six shirred-egg dishes, carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes, remove and serve.

1485. Salt Codfish Au Gratin

Rub between the hands one and a half pounds of shredded salt codfish, plunge it into a quart of boiling water for five minutes, drain on a sieve and press out the water. Heat an ounce of butter in a saucepan, add one ounce flour, stir well while heating for a minute, pour in two and a half gills hot milk, mix well until it comes to a boil. Add the codfish, season with a saltspoon each cayenne pepper and grated nutmeg, mix well and let cook for five minutes longer. Pour it into a baking dish, dredge two tablespoons of grated Parmesan cheese over, divide half an ounce of butter in very small bits on top, set in the oven for ten minutes, remove and serve.


Oysters, Bonne Bouche

Mussaka of Beef, Oriental

Noodles with Butter (333)

Swiss Fritters

1486. Oysters, Bonne Bouche

Place thirty-six medium, drained, freshly opened oysters in a frying pan with a gill port wine or sherry. Season with half teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, lightly mix, cover the pan, and let poach for six minutes. Transfer to a chafing dish, pour a Bearnaise sauce (No. 34) over the oysters and serve.

1487. Mussaka Of Beef, Oriental

Pick off all the meat from the roast beef left over from Monday njght, cut into small dice pieces and keep on a plate. Remove the stems and cut in halves, lengthwise, three very small, fresh, sound eggplants. With the point of a small knife make a few incisions inside, without touching the skin, lay them on a tin and bake in the oven for thirty-five minutes. Remove, scoop out the meat without cutting the skin, and cut the scooped-out meat into small dice pieces. Heat one and a half tablespoons melted butter in a saucepan, add a finely chopped onion and a green pepper and brown for five minutes; add the cut eggplant and cook for six minutes, lightly mixing with a spoon occasionally. Add the beef with a pint broth (No. 701), a teaspoon freshly chopped parsley, a chopped bean garlic, a teaspoon salt, half teaspoon pepper and half teaspoon curry powder; mix well and cook on the range for thirty minutes, stirring occasionally meanwhile. Add three tablespoons fresh bread crumbs and one egg yolk, mix well while cooking for three minutes, remove, divide the hash into six eggplant half shells, neatly smooth the surface with a knife and sprinkle a little bread crumbs over. Arrange them on a tin, place a few bits of butter over them, set in the oven to bake for fifteen minutes.

Pour a gill of tomato sauce on a hot dish, arrange the eggplants over and serve.

1488. Swiss Fritters

Place a pint fresh milk in a small saucepan, and as soon as it boils add one gill white wine and four ounces sugar, then boil for two minutes. Dredge in three ounces farina and half teaspoon cinnamon powder, sharply mix with a spoon for two minutes and let gently boil for fifteen minutes. Add two egg yolks, mix again while heating for three minutes. Remove, transfer it into a lightly buttered tin, neatly smooth the surface and let cool off. Turn it upon a lightly floured table, then cut into equal lozenge pieces, dip them in beaten egg, lightly roll them in cake or bread crumbs, place in a frying basket and fry in boiling fat for five minutes. Lift them up, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve,