Strawberries and Cream (1317)

Pettijohn Food (170)

Eggs Cocotte with Anchovies

Spanish Mackerel, aux Fines Herbes (1204)

Broiled Mutton Kidneys on Toast

Saratoga Potatoes (156)

Small Brioches (878)

1665. Eggs Cocotte, With Anchovies

Cut twelve anchovies in oil in very small pieces, then place in a small saucepan with one and a half gills demi-glace (No. 122), one tablespoon sherry and a half teaspoon anchovy essence, mix well and let gently boil ten minutes. Evenly divide sauce in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, equally season with half teaspoon salt and two saltspoons white pepper, lay on a tin and set in oven five minutes, remove and serve.

1666. Broiled Mutton Kidneys On Toast

Split open without separating twelve very fresh mutton kidneys and nicely skin them. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon white pepper, then repeatedly turn kidneys in seasoning. Arrange on a double broiler and broil over a brisk charcoal fire for three minutes on each side, rapidly dress on a hot dish, on which had been previously placed six freshly prepared pieces of toast, lightly baste with a little good melted butter and serve.


Celery Broth

Vol au Vent of Little Neck Clams

Veal Cutlets, Philadelphia (68s)

Tartlets. Valencienne

1667. Celery Broth

Thoroughly wash a large bunch exceedingly fresh parsley, roots included, drain and place in a saucepan with a pound finely chopped fresh shin of beef, two branches sliced, well-cleaned celery, one branch chervil and a few branches chives, adding two egg whites. Season with two teaspoons salt, stir with wooden spoon five minutes, pour in two and a half quarts cold water, place pan on open fire and continually mix until it comes to a boil. Shift pan to corner of range and let slowly simmer for one and a half hours, strain the broth through a cheesecloth into six cuds and serve.

1668. Vol Au Vent Of Little Neck Clams

Prepare and keep hot a vol au vent (No. 757). Place forty-eight freshly opened little neck clams in a small saucepan with their own liquor, add half a pint water and let come to a boil. Skim scum from surface, then strain broth into a bowl.

Place in a saucepan one ounce butter with two ounces flour and continually stir while heating for one minute. Pour in one and a half gills of the clam broth with half gill milk, a gill cream, two tablespoons sherry, three saltspoons salt, one saltspoon each cayenne and grated nutmeg. Mix with wooden spoon until it comes to a boil, add the clams, mix a little and let boil for five minutes. Dilute two egg yolks with two tablespoons cream and add to the clams with juice of a quarter lemon. Continually mix while heating without boiling for two minutes, remove, dress the vol au vent on a large hot dish, pour the clams into it, cover and serve.

1669. Tartlets, Valencienne

Prepare six tartlet crusts (No. 161). Place four ounces raw rice in a saucepan with four ounces sugar, one pint milk, one teaspoon vanilla essence and a half saltspoon Spanish saffron. Mix well and let boil for forty-five minutes, occasionally stirring at bottom with wooden spoon to prevent burning. Remove, add six candied cherries cut in quarters, two ounces angelica cut in small squares, one egg yolk and a half gill thick cream. Sharply mix two minutes, divide the rice into the six tartlets evenly, dredge a little powdered sugar over, set to bake in oven five minutes, remove and serve.