Breakfast

Baked Apples (44) Farina (74)

Omelette, Soubise

Fried Oysters, Tomato Sauce

Beef Hash, Zingara (455) Hashed Potatoes in Cream (220)

Corn Fritters (566)

1130. Omelette, Soubise

Heat one and a half tablespoons butter in a saucepan, add one finely minced white onion and lightly brown for five minutes; dredge in two tablespoons flour, stir while heating for one minute, then pour in one gill milk and a gill cream, constantly mixing until it comes to a boil; cook for five minutes. Dilute an egg yolk with a tablespoon cream and add to the sauce, mix well and keep hot. Prepare a plain omelette (No. 75), turn on a baking dish, pour the sauce and sprinkle a tablespoon of grated Parmesan cheese over; place in a brisk oven for five minutes, remove and serve.

1131. Fried Oysters, Tomato Sauce

Lightly roll in flour twenty-four large, fresh-opened oysters, dip them in beaten egg, lightly roll in fresh bread crumbs, arrange in a frying basket and fry in boiling fat for five minutes. Remove, drain on a towel, sprinkle a teaspoon salt over them, dress on a hot dish, decorate with six quarters of lemon and a little parsley greens and serve with a gill of hot tomato sauce (No. 16) separately.

Luncheon

Parsley Broth (1667)

Mussels, Ancienne

Sirloin Steaks, Cabaret (245)

Beignets Soufflds (790)

1132. Mussels, Ancienne

Thoroughly scrub and wash in running cold water sixty very fresh mussels, place them in a saucepan with a pint water and a teaspoon salt, cover the pan and let steam on the range for fifteen minutes. Remove, drain and pick them out from the shells, place in a baking dish, season with half teaspoon salt and half teaspoon paprika and sprinkle over half teaspoon freshly chopped parsley and half teaspoon chopped chives; arrange six thin slices of raw, lean bacon over and sprinkle a tablespoon grated Parmesan cheese over all. Set to bake in the oven for fifteen minutes, remove and serve.