Breakfast

Oranges (104) Hominy (45)

Omelette with Curry

Whitebait, Devilled

Broiled Beefsteaks (172)

Potatoes, Allumettes (196)

Rice Flannel Cakes (221)

2290. Omelette With Curry

Break eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, half teaspoon curry powder and two saltspoons pepper; sharply beat up with fork two minutes. Heat a tablespoon butter in a pan, drop in eggs, briskly stir with fork two minutes, let rest a half minute, fold up two opposite sides, let rest one minute. Turn on a hot dish and serve.

2291. Whitebait, Devilled

Dip one pound fresh, well cleaned and wiped whitebait in cold milk, then drain on sieve, dredge over six tablespoons cornmeal flour, shake well, then sprinkle over a teaspoon English mustard in powder, shake well again, lay in a frying basket and fry in boiling fat two minutes. Remove, sprinkle over while in the basket a teaspoon salt and two salt-spoons cayenne pepper; shake well again. Dress on a dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.

Luncheon

Parsley Broth in Cups (1667)

Canapes of Shrimps (466)

Chicken Terrine, Bruxelloise

Old-fashioned Rice Pudding (140)

2292. Chicken Terrine, Bruxelloise

Singe, cut head, wings and legs from a three-pound tender chicken. Carefully remove skin, beginning at back and carefully avoiding cutting it. Lift up breast and cut each filet in three lengthwise equal pieces. Finely chop all the dark meat with one and a half pounds raw, lean white veal; place and pound these two articles in a mortar to a fine pulp. Add a bread panade (No. 1795), pound again, then rub the force through fine sieve into a bowl, set bowl on ice, then add two egg yolks, a light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, one saltspoon ground mixed spice, two tablespoons sherry, one gill cream, and sharply mix with spatula five minutes. Spread out the chicken skin on a table, then carefully spread one-third of the force over the skin and arrange three pieces of breast over the force; spread another third of the force over the chicken, arrange the balance of the filets over the force. Then neatly spread balance of the force over all. Fold up sides so as to entirely envelop it. Place in an oval earthen tureen, arrange a piece larding pork on top. Pour in one-half gill sherry and one-quarter gill brandy.

Cover tureen, place in a small roasting tin, pour in hot water up to one-third of the height of the tureen, set in oven for one and a half hours. Remove, place an oval board on top of the tureen, lay a pound weight on top of board, then keep in a cool place until thoroughly cold. Turn out on a cold dish, remove the lard. Cut four tablespoons of jelly (No. 1879) in small squares, sprinkle it around the chicken, place a few lettuce leaves around and serve.