Breakfast

Strawberries and Cream

Farina (74)

Poached Eggs, Brown Butter

Smelts, Meuniere (280)

Broiled Sirloin Steaks, Maitre d'Hotel (6)

Potatoes Sautees (13s)

Wheaten Grits (131)

1317. Strawberries And Cream

Pick off the stems very carefully and thoroughly wash a quart fresh strawberries; carefully drain on a sieve, place in a fruit compotier and serve with thick cream and powdered sugar separately.

1318. Poached Eggs, Brown Butter

Prepare twelve poached eggs on toast (No. 106) and place on a dish. Place an ounce butter in a small frying pan, brown on the fire to a nice brown colour and remove from the fire; pour in a tablespoon of good vinegar and a teaspoon of finely chopped parsley, mix all well together, pour it over the eggs and serve.

Luncheon

Boston Oyster Stew

Broiled Lobster, Chili Sauce

Sirloin of Beef Cutlets, Tarragon Sauce

Lima Beans in Cream

Compote of Pears with Maraschino

1319. Boston Oyster Stew

Open thirty-six large box oysters, place in a saucepan with their own liquor and a pint fresh oyster juice extra; add a pint water, four branches well-cleaned celery, one teaspoon salt and two saltspoons cayenne, place on the fire and boil for five minutes; remove the celery, skim the scum from the surface, add one pint hot milk, one gill cream and one ounce good butter, mix well, pour into a hot soup tureen and serve with six freshly prepared toasts separately.

1320. Broiled Lobster, Chili Sauce

Cut the claws from three one-pound live lobsters, crack them with a cleaver, place in a small roasting tin and set to bake in the oven for twenty minutes. Split the bodies of the three lobsters in even halves, lengthwise, remove the gravel from the heads, then arrange on a double broiler. Season with a teaspoon salt and half tablespoon paprika, evenly spread two tablespoons oil over the six bodies and broil on the shell side for ten minutes, then set in the oven for ten minutes, cut parts upward. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and parsley greens and serve with a chili sauce separately.

1321. Chili Sauce

Place in a small saucepan two tablespoons cold water, one tablespoon butter, one saltspoon salt and two saltspoons paprika; place on the fire and as soon as it comes to a boil add four tablespoons chili sauce, one teaspoon Worcestershire sauce and half gill tomato sauce (No. 16). Mix well and let boil for five minutes, pour into a sauce bowl and serve.

1322. Sirloln Of Beef Cutlets, Tarragon Sauce

Finely chop up one and a half pounds lean sirloin of beef with four ounces of fresh beef marrow and place in a bowl. Finely chop together three branches well-washed parsley, one branch chervil, half bean garlic and add to the beef, with half gill cream, teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Mix well until thoroughly amalgamated, divide the preparation into six equal parts, roll in bread crumbs, then give them a nice cutlet form. Heat one tablespoon butter in a frying pan, arrange the cutlets one beside another in the pan and gently fry for eight minutes on each side. Pour a tarragon sauce on a hot dish, dress the cutlets crown-like over and serve.

1323. Tarragon Sauce

Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons sherry and the leaves from two branches tarragon; mix a little, slowly boil for ten minutes and use as required.

1324. Lima Beans In Cream

Open a pint can lima beans, drain off the water and plunge them in boiling water for two minutes. Drain on a sieve, then place in a saucepan with a half gill milk, gill cream, and season with a half teaspoon salt and saltspoon cayenne. Mix well and let boil for five minutes. Knead in a saucepan a half tablespoon butter with a teaspoon flour, then add the butter little by little to the lima beans, continually mixing while adding it. Cook for five minutes, dress on a vegetable dish and serve.

1325. Compote Of Pears With Maraschino

Open a pint can preserved pears, drain the syrup into a saucepan and arrange the pears on a compotier dish. Add one ounce of sugar, a tablespoon maraschino and a vanilla bean to the syrup, let reduce on the fire to half the quantity, then strain the syrup over the pears and serve. (Wipe the vanilla bean and put back in the sugar for further use.)