Breakfast

Bananas in Cream (151) Cracked Wheat (656)

Egg Cocotte, Egyptienne Findon Haddock (76)

English Mutton Chops (262) Potatoes, Pailles (611)

Buckwheat Cakes (330)

1543. Egg Cocotte, Egyptienne

Thoroughly drain a half pint sweet corn, place in a small saucepan with half ounce butter, one and a half gills cream, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for ten minutes, remove, then evenly divide in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, season equally with half teaspoon salt and two saltspoons white pepper, evenly sprinkle a tablespoon grated Parmesan cheese over them, then set in oven to bake for five minutes. Remove and serve.

Luncheon

Canapes, Lorenzo (538) Brochette of Lamb Diable, Buchan Boiled Onions, Cream Sauce Cocoanut Pie

1544. Brochette Of Lamb Diable, Buchan

Cut one and a half pounds raw lamb from a leg into inch-square pieces quarter of an inch thick. Season with a teaspoon salt and half teaspoon paprika, and turn them well in seasoning. Cut same quantity of lean raw bacon into same size but exceedingly thin, and arrange on six skewers alternately, evenly divided. Turn well in a tablespoon of oil on a plate, arrange on a double broiler and broil for six minutes on each side, then remove, evenly spread a devilled butter (No. 11) around them, roll in bread crumbs and broil again for two minutes on each side, dress on a hot dish, decorate with a little watercress and serve.

1545. Boiled Onions, Cream Sauce

Carefully peel twenty-four small white onions, plunge in two quarts boiling water with a table spoon salt and boil for fifty minutes. Drain on a sieve, place in a small frying pan with a cream sauce (No. 736), boil for five minutes, then dress on a vegetable dish and serve.

1546. Cocoanut Pie

Roll out on a lightly floured table a quarter pound of pie paste (No. 117) to a very thin round layer. Lightly butter a deep pie plate, arrange the paste over the plate, neatly pressing it down at the bottom and all around the edge. Trim the edges, then line the inside of the paste with a lightly buttered paper, fill up with dried (already used) beans, egg border all around, and set in oven for fifteen minutes. Remove to a table. Crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters pint of cold milk and a gill cold cream. Mix well with a whisk for two minutes, press through a cheesecloth into a bowl, add three ounces freshly grated cocoanut, and mix a little. Remove beans and paper from the pie plate, wipe inside of plate, pour in preparation, set in oven for twenty minutes. Remove, let cool off, sprinkle a little powdered sugar over and serve.