Stewed Prunes (1) Quaker Oats (105)

Omelette Provencale

Fish Cakes (5)

Calf's Liver, Meuniere Potatoes, Pailles (611)

Cornmeal Pones

988. Omelette Provencale

Finely slice three medium, peeled and well-cleaned fresh mushrooms; place in a saucepan with a teaspoon good butter and cook for five minutes. Add a peeled, red, sound tomato, cut into small pieces. Season with three saltspoons salt and one saltspoon white pepper. Mix a little and let cook for five minutes.

Finely chop together a half bean sound garlic and two branches freshly washed and dried parsley and add to the pan; lightly mix and cook for five minutes longer. Carefully crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon of butter in a black frying pan, drop in the eggs, mix well with a fork for a half minute, then pour in the preparation; mix for a minute with the fork, let rest for one minute; fold up the two opposite sides, let rest for a minute more, turn out on a hot dish and serve.

989. Calf's Liver, Meuniere

From a pound of very fresh calf's liver, cut out twelve even slices. Season with half teaspoon salt and three saltspoons white pepper. Lightly turn in flour. Heat two tablespoons melted fat in a frying pan, add the liver, one slice beside another, and fry for five minutes on each side. Remove, arrange them on a hot dish. Remove the fat from the pan, add one ounce butter, toss well until the butter is a light brown; add a tablespoon good vinegar and half teaspoon finely chopped parsley, lightly toss the whole, then pour over the liver and serve.

990. Cornmeal Pones

Put one pound yellow Indian cornmeal flour in a basin with two gills boiling water, thoroughly mix with a wooden spoon, then let raise for fifteen minutes or until dry. Crack in a fresh egg, add a tablespoon butter and half teaspoon salt and briskly beat up for five minutes. Pour in a gill of milk, adding half teaspoon soda; briskly mix again until very smooth. Lightly butter a small pastry tin, spread the preparation over the tin, neatly smooth the surface and lightly butter the top; place in the oven for thirty minutes. Remove, cut into six equal pieces and serve.

(While in New Orleans I noticed that cornmeal pones were never absent from the breakfast tables of the hotels, and was informed that they are considered excellent, and are very popular breakfast delicacies in private families, not only in New Orleans but all over the state.)


Crab Meat, White Wine

Chicken Curry, Curzon


991. Crab Meat, White Wine

Place one pound very fresh crab meat in a frying pan with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Pour in a gill white wine, lightly mix, then let cook for ten minutes. Add a half gill milk and half gill cream; mix a little and boil for five minutes. Dilute two egg yolks with two tablespoons cream and add to the crab meat, mix with the wooden spoon while heating but not allowing to boil for three minutes. Pour into a deep dish and serve.

992. Chicken Curry, Curzon

Singe, draw and cut the head and legs off a tender roasting chicken of two and a half pounds. Cut it into twelve even pieces. Heat in a saucepan one heavy tablespoon melted butter, add the chicken and let nicely brown for fifteen minutes, frequently turning the pieces over. Season with a heavy teaspoon salt, half teaspoon white pepper and a teaspoon curry powder; mix well, sprinkle a teaspoon flour over, stir lightly. Have one small carrot, half a small turnip, half a small onion, half a green pepper, one branch white celery, one peeled and cored apple and one bean sound garlic. Cut all these articles into small julienne-shaped strips and add to the chicken. Moisten with a pint hot water, mix well and let boil for five minutes. Tie in a bunch one branch parsley, one branch chervil, half sprig thyme, one of bay leaf and a clove; add to the pan, cover it and let slowly cook for fifteen minutes. Peel and finely crush a good-sized, sound red tomato, one ounce fresh cocoanut very finely shredded, with half gill of the milk, and add to the chicken; mix a little and set in the oven for twenty minutes. Remove and keep at the oven door. Prepare a rice for curries as per No. 490. Arrange it as a border around the dish.

Remove the bunch of herbs, pour the chicken into the centre of the rice and serve.

992a. Frangipane

Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes. Set on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Add two ounces peeled and finely chopped almonds and a tablespoon orange-flower water. Arrange a thin layer of feuilletage, prepared as per No. 756, to entirely cover a pie plate, neatly press around the edges, trim off any superfluous paste, lightly wet the edges. Cut out a round piece feuilletage half an inch wide and place it all around the edges of the pie plate; lightly egg the border; pour the preparation in the centre of the plate, spread well, make a few light incisions around the ring, then set to bake in the oven for twenty-five minutes. Remove, dredge a little powdered sugar over and serve.