Baked Apples (44) Wheatena (1298)

Omelette, Bordelaise

Yarmouth Bloaters (311)

Calves Livers, Meuniere (989)

French Fried Potatoes (8)

German Pancakes (943)

2634. Omelette, Bordelaise

Crack eight fresh eggs in a bowl, add half gill cream, season with a half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon melted butter in a frying pan, sharply mix with fork for two minutes and let rest for a half minute; fold opposite sides to meet in centre, let rest for one minute, turn on a hot dish. Pour over a Bordelaise sauce (No. 28), made with the marrow left out. and serve.


Tomato Broth (2059)

Soft Clams, Hussard

Veal Curry, Pondichery (2230)

Chestnuts au Feu de Lucifer (1126)

2635. Soft Clams, Hussard

Open forty-eight fresh soft clams, remove sandy parts, keeping nothing but the perfect bodies, and thoroughly wash and brush forty-eight of the half shells. Finely chop six sound shallots, place them in a small saucepan with a tablespoon melted butter and gently cook for three minutes, stirring once in a while, then add six finely chopped fresh, peeled mushrooms and cook for five minutes. Divide mushrooms in the forty-eight half shells evenly, place a clam in each shell, evenly season with a half teaspoon salt and three saltspoons paprika. Finely chop three Spanish sweet red peppers and evenly sprinkle them over clams, place a very thin piece raw bacon on top of each, spread over two tablespoons bread crumbs; set in oven to bake for fifteen minutes, remove, dress on a large dish and serve with six quarters of lemon.