Muskmelons (2056)

Cornmeal Mush (326)

Poached Eggs, Villeroi

Broiled Porgies (876)

Smoked Beef in Cream (329)

French Fried Potatoes (8)

German Pancakes (943)

2517. Poached Eggs, Villeroi

Prepare a Villeroi sauce (No. 1460), adding to the sauce half gill hot milk to lighten a little. Prepare twelve poached eggs on toasts (No. 106), pour the sauce over and serve.


Celery Broth (951)

Soft Shell Crabs au Cerfeuilles (2036)

Veal en Thon

Jerusalem Artichokes, Espagnole

Orange Custard in Cups

2518. Veal En Thon

Have a three-pound piece sawn from a round of tender, white leg of veal, remove the bone from the middle, make a few incisions all around the skin, then neatly flatten with a cleaver. Cut six anchovies in oil lengthwise, then with the aid of a larding needle insert the anchovies on top of the veal, then rub the under part with a teaspoon anchovy essence. Season all around with a teaspoon salt and a half teaspoon pepper, place the veal in a basin, pour over half gill vinegar and half gill claret and let infuse for three hours. Lift up the veal, wipe it with a cloth, sprinkle all over with a little flour. Heat two tablespoons good oil in a sautoir, add the veal and gently cook it on the range for twelve minutes on each side. Remove it, dress on a hot dish, take oil out of the pan, then pour in the veal marinade, boil for three minutes, pour it over the veal and serve.

2519. Jerusalem Artichokes, Espagnole

Peel, thoroughly wash and drain twelve Jerusalem artichokes, heat two tablespoons leaf lard in frying pan, arrange the artichokes in and slowly fry for fifteen minutes, or until a nice brown colour, turning once in a while; take up and place in a saucepan with one and a half gills demi-glace (No. 122) and one tablespoon Madeira wine. Carefully mix, season with half teaspoon salt, a saltspoon cayenne, cover the pan, then set in the oven for fifteen minutes. Remove, place in a deep dish and serve.

2520. Orange Custard In Cups

Crack in a bowl two fresh eggs, add the yolks of two others, with three ounces sugar, six drops vanilla essence; thoroughly mix with a whisk for two minutes. Pour in one pint milk and three gills cream, adding the grated rind and juice of a juicy orange, and sharply whisk until well thickened. Press the preparation through a cheesecloth into six cups, place the cups in a pan and pour water in up to half the height of the cups. Set in a moderate oven for twenty-five minutes, remove and serve when cold.