Baked Apples (44)

Pettiiohn Food (170)

Omelette, Demi-Souffle

Fish Balls with Bacon (260)

Hamburg Steaks with Fried Onions (108)

Julienne Potatoes (799)

English Muffins (528)

1239. Omelette, Demi-Souffle

Place the yolks of eight fresh eggs in a bowl and the whites in a copper basin. Stir the yolks with a wooden spoon for five minutes. Beat up the whites with a whisk, but not quite to a froth, and add to the yolks with half teaspoon salt, two saltspoons white pepper, a salt-spoon grated nutmeg and half gill thick cream. Mix well with a spoon. Heat one tablespoon butter in a large frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute, fold up the two opposite sides to meet right in the centre. Let rest for half minute, turn upon a hot dish and immediately send to the table.


Celery Broth (951)

Oyster Croquettes

Turkey Hash on Toast (539)

Fried Eggplants (460)

Semolina Pudding with Almonds

1240. Oyster Croquettes

Plunge forty large, fresh-opened oysters (saving their liquor) in a pint boiling water with a half teaspoon salt for five minutes; drain on a colander and cut the oysters into small square pieces. Cut also a small truffle into same size, add to the oysters and keep on a plate. Heat one ounce butter in a saucepan, add six finely chopped shallots, three finely chopped canned mushrooms, and gently cook for three minutes; add one ounce flour, stir while heating for two minutes, pour in liquor of the oysters and one pint broth (No. 701); add half teaspoon each freshly chopped parsley and chervil, half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and teaspoon French mustard; mix well with a wooden spoon while boiling for five minutes, then reduce the sauce on a brisk fire for thirty minutes, occasionally mixing at the bottom to prevent burning. Dilute three egg yolks with a half gill cream and add to the pan. Mix while cooking for five minutes again.

Add the oysters and truffles, mix again while cooking for two minutes, remove, place on a large dish and let cool off. Divide the force into twelve even parts, roll out each on a lightly floured table to cork shapes, dip in beaten egg, then lightly roll in bread crumbs. Arrange them in a frying basket, plunge in boiling fat and fry for five minutes; lift up, thoroughly drain, dredge half teaspoon salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.

1241. Semolina Pudding With Almonds

Plunge two ounces almonds in boiling water for three minutes; drain, peel and chop very finely, place in a saucepan with a pint milk, two ounces fine sugar, one ounce butter, the zest of a rind of lemon, one teaspoon almond essence, and half saltspoon salt. Set the pan on the fire and as soon as it comes to a boil slowly dredge in two and a half ounces of semolina, continually mixing with a wooden spoon while adding it. Slowly cook for ten minutes, occasionally mixing; remove from the fire, add three egg yolks, one by one, continually mixing while adding them. Beat up the whites of the three eggs to a froth and gently mix in the preparation with a skimmer for one minute. Lightly butter and flour six individual pudding moulds and fill with the preparation, place them in a pastry tin, pour hot water into the pan up to half the height of the mould, and set in oven for twenty minutes. Remove, unmould on a large dish, spread a Sabayon sauce (No. 102) over and serve.