Sliced Pears in Cream

Wheaten Grits (131)

Poached Eggs with Mint

Fish Cakes (5)

Broiled Beefsteak (172) Lyonnaise Potatoes (78)

Raisin Griddle Cakes (1719)

2034. Sliced Pears In Cream

Remove stems and peel six good-sized, sound, sweet pears, cut in halves, remove seeds and cores. Slice them in thin slices, crosswise, place on a compotier, sprinkle over two tablespoons powdered sugar, lightly mix, and serve with thick cream and sugar separately.

2035. Poached Eggs With Mint

Prepare twelve poached eggs on toast, exactly as in No. 106. Sprinkle over them a teaspoon very finely chopped fresh mint leaves. Place one ounce butter in a frying pan and toss on fire until a nice light brown, then pour in a tablespoon vinegar, toss a little, pour over eggs and serve.


Cold Consomme in Cups (1901)

Soft Shell Crabs au Cerfeuil

Turkey Hash with Clams Green Corn (1864)

Floating Island (1514)

2036. Soft Shell Crabs Au Cerfeuil

Procure twelve very fresh, medium, soft shell crabs. Remove the spongy parts under side points, pull off the aprons, wash well in cold water and thoroughly drain on a cloth. Place on a dish, season with a teaspoon salt and half teaspoon pepper. Pour in a gill cold milk, repeatedly turn in seasoning, then let infuse thirty minutes. Lift up and gently roll in flour. Heat two tablespoons melted butter in a frying pan, add the crabs and briskly fry three minutes on each side. Add leaves of two branches chervil, toss well. Dress on a dish, one overlapping another, pour all the contents of pan and squeeze juice of half a sound lemon over then serve.

2037. Turkey Hash With Clams

Detach all meat from the turkey left over from yesterday and cut in quarter-inch pieces. Plunge twenty-four freshly opened small clams in a pint of boiling water three minutes, drain, then cut each in quarters.

Heat a tablespoon melted butter in a saucepan, add one seedless chopped green pepper and six finely chopped shallots and brown three minutes, pour in a pint milk, and as soon as it comes to a boil add the turkey, clams, and one finely chopped, cold, boiled potato. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg, lightly mix and cook twelve minutes, occasionally stirring meanwhile. Add one gill cream and a half ounce good butter, mix well, cook five minutes more, pour into a hot dish and serve.