Breakfast

Pears in Cream (2034)

Quaker Oats (105)

Eggs, Balfour

Oyster Fritters (1214)

Broiled Devilled Ham (451)

Potatoes Pailles (611)

English Muffins (528)

2478. Eggs, Balfour

Cut off a third of six round rolls at the top, scoop out the soft parts, place them on a tin, then set them in the oven for two minutes, remove, then spread a teaspoon of pate de foie gras in the interior of each roll. Carefully crack six fresh eggs in two quarts boiling Water with two tablespoons vinegar and a teaspoon salt and boil for three minutes, lift them up with a skimmer and place an egg in each roll, dress the rolls on a hot dish, evenly pour a Bearnaise sauce (No. 34) over the eggs, arrange a thin slice of truffle on top of each egg and serve.

Luncheon

Celery Broth (951)

Canapes, Hongroise (2156)

Veal Cutlets, Milanaise (351)

Old-fashioned Rice Pudding (140)