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Eggs Cocotte, Bonne Femme

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1877. Eggs Cocotte, Bonne Femme

Heat a tablespoon melted butter in a frying pan, add four finely chopped shallots, the scraped red part of a small carrot and fry five minutes, then add half teaspoon freshly chopped parsley, ten branches chopped chives, one finely peeled and chopped tomato, three tablespoons bread crumbs, one gill demi-glace (No. 122), three saltspoons salt and saltspoon white pepper, mix well and let cook five minutes. Evenly divide preparation in six egg-cocotte dishes, crack two fresh eggs in each dish. Season evenly with half teaspoon of salt and two saltspoons white pepper. Cut one ounce lean salt pork in dice, brown in a frying pan with a teaspoon butter to nice golden colour, distribute it equally over the eggs, set in oven five minutes. Remove and serve.