Peaches and Cream (463)

Wheatena (1298)

Shirred Eggs, Robert

Broiled Bluefish (328)

Pork Chops, with Fried Apples

Lyonnaise Potatoes (78)

Buckwheat Cakes (330)

759. Shirred Eggs, Robert

Heat in a frying pan one tablespoon butter, adding one medium, finely chopped white onion; cook for five minutes, then add half teaspoon ground English mustard and stir while heating for half minute; pour in one tablespoon vinegar with a gill demi-glace (No. 122). Finely chop three medium-sized vinegar pickles and add to the same; boil for five minutes, then keep warm.

Lightly butter six individual shirred-egg dishes and carefully break two fresh eggs into each. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Evenly divide the sauce over the eggs and set in the oven to bake for five minutes. Remove and immediately send to the table.

760. Pork Chops, With Fried Apples

Lightly flatten six fresh pork chops. Season all round with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan one tablespoon good lard, place the chops in the pan, one beside another, and slowly fry for eight minutes on each side. Remove, dress on a hot dish and keep warm..

Peel and core three apples, cut each apple into four even slices; dip in cold milk, slightly roll in flour, plunge in boiling fat and fry for ten minutes. Lift up with a skimmer, thoroughly drain, arrange around the pork chops and serve.


Clam Broth (80)

Broiled Lobster

Saute of Lamb, Chasseur

Potatoes, Bretonne

Compote of Apricots

761. Broiled Lobster, Plain

Procure three live lobsters one and a quarter pounds each; cut off the claws, crack the large ones with a cleaver, then split the bodies in two; clean off the heads and arrange the lobster halves on a double broiler. Season evenly with a teaspoon salt and half teaspoon paprika. Baste with a tablespoon oil and broil on a brisk fire, cut part upward, for ten minutes; remove and set in the oven for ten minutes more.

When the lobsters are placed on the broiler have the claws on a tin and bake in the oven for twenty minutes. Remove both, arrange on a large hot dish, decorate with six pieces lemon and parsley greens and serve with half gill melted butter separately.

762. Saute Of Lamb, Chasseur

Procure two pounds lamb from a tender leg and cut into half-inch-square pieces. Heat two tablespoons butter in a frying pan, add the lamb, season with a teaspoon salt and half teaspoon white pepper; gently toss and let slowly cook for twenty minutes, occasionally tossing meanwhile. Add ten finely chopped shallots, lightly toss, add half gill white wine and let reduce for five minutes. Then add one and a half gills tomato sauce (No. 16), one gill demi-glace (No. 122) and twelve heads finely minced canned mushrooms; lightly mix and gently cook on the range for fifteen minutes. Finely chop together two branches of parsley with half clove sound garlic and add to the lamb; mix a little, pour into a deep dish and serve.

763. Potatoes, Bretonne

Finely chop one good-sized white onion and lightly fry in a saucepan with half ounce butter for three minutes; add one tablespoon flour, gently stir while cooking for five minutes; moisten with a pint hot white broth (No. 701) and thoroughly mix; then add six medium-sized, peeled, raw potatoes cut into even quarters. Season with a teaspoon salt and half teaspoon white pepper; lightly mix, cover the pan and let slowly simmer for thirty-five minutes. Remove, pour into a hot dish and serve.

764. Compote Of Apricots

Open a pint can fine, firm apricots. Place on a compote dish and their liquor in a small saucepan; pour two tablespoons maraschino with a tablespoon fine sugar into the liquor and boil on the range for five minutes; pour over the apricots and serve.