Breakfast

Compote of Pears

Hominy (45)

Omelette, Italienne

Fish Cakes (5)

Veal Cutlets, Tomato Sauce (55)

Puffs (313)

1172. Compote Of Pears

Open a pint can of preserved pears. Arrange them on a compotier. Pour the syrup into a small saucepan with a teaspoon vanilla essence, one ounce sugar and half a cinnamon stick; let boil for ten minutes, remove the cinnamon, pour the syrup over the pears and serve.

1173. Omelette, Itallenne

Heat a tablespoon butter in a saucepan, add half a finely chopped onion and brown for five minutes, lightly mixing meanwhile; pour in a teaspoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16). Finely chop up six heads canned mushrooms and add to the sauce with half teaspoon freshly chopped parsley; lightly mix and let boil for ten minutes. Prepare a plain omelette (No. 75), turn it upon a hot dish, pour the sauce over and serve.

Luncheon

Oysters, Villeroi

Gosling Hash en Bordure

Brussels Sprouts Salad

Pumpkin Pie (492)

1174. Oysters, Villeroi

Mix in a saucepan one and a half tablespoons butter with two tablespoons flour; pour in two gills milk, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg, adding half ounce finely chopped, cooked lean ham, half ounce finely chopped, cooked beef tongue, two chopped canned mushrooms, half a finely chopped truffle, half teaspoon freshly chopped parsley and half teaspoon chopped chives. Mix well with a wooden spoon until it comes to a boil and let cook for five minutes; shift the pan to a corner of the range.

Thoroughly wipe twenty-four large, fresh-opened oysters, then plunge them into the sauce; place the pan on the table and let stand for five minutes, lift up one by one with a larding needle, arrange one beside another on a lightly buttered tin and let cool off. Roll in flour, then dip in beaten egg and gently roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes, remove, thoroughly drain, dredge half a teaspoon salt over them and dress on a dish with folded napkin. Decorate with six quarters lemon and parsley greens and serve.

1175. Gosling Hash En Bordure

Detach all the meat from the gosling left over from yesterday and cut it into small dice pieces. Peel and core two green, good-sized apples, cut them in pieces same size as the meat, and place both in a saucepan with half pint white broth (No. 701) and a gill of demi-glace (No. 122). Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; place on the fire and cook for fifteen minutes, occasionally mixing meanwhile. Finely chop together two branches chervil and the leaves from a branch of tarragon and add to the hash; lightly mix and remove to the table.

Prepare a brioche potato preparation (No. 91). Slide a dentilated fancy tube to the bottom of a pastry bag; drop the potatoes into the bag and make a nice border around the edge of a baking dish by pressing the puree down with the hands. Place the hash in the centre of the dish, sprinkle two tablespoons of fresh bread crumbs over, place half an ounce butter in little bits over the hash and set in the oven to bake for fifteen minutes. Remove and serve.

1176. Brussels Sprouts Salad

Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place - not on the ice - until cooled off. Place them in a salad bowl, season with four tablespoons of dressing (No. 863), mix well and serve.