Eggs Cocotte, Sarkey

Fried Soft Clams with Bacon (397)

Steaks, Maitre d'Hotel (172)

Hashed Brown Potatoes, Moreno

Small Brioches (878)

1757. Eggs Cocotte, Sarkey

Cut two ounces raw ham in exceedingly small pieces, place in small saucepan with a tablespoon melted butter and gently brown for four minutes; add half teaspoon curry powder, half teaspoon freshly chopped parsley, leaves from a branch chervil and three gills tomato sauce. Mix well, let reduce to half quantity and add little by little half an ounce butter, mixing while adding. Divide this sauce into six egg-cocotte dishes, crack two fresh eggs in each dish, evenly season eggs with a half teaspoon salt, two saltspoons pepper, pour a teaspoon cream over the eggs of each dish, place on a tin, set in oven for five minutes, remove and serve.

1758 Hashed Brown Potatoes, Moreno

Finely chop six medium, cold peeled potatoes and three Spanish sweet peppers; heat tablespoon melted butter or good fat in a frying pan, add potatoes and peppers, season with teaspoon salt, three salt-spoons white pepper and gently toss in pan while cooking on a brisk fire for ten minutes. Roll up to omelette form and let get a nice golden colour, turn on a hot dish and serve.


Canape Lorenzo (538)

Cutlets of Turkey. Esperance

Fried Oyster Plant (968)

Lemon Custard Pie (316)

1759. Cutlets Of Turkey, Esperance

Pick off meat from the turkey left over from yesterday and cut in very small dice, with two ounces cooked ham cut same way and twelve canned mushrooms, also cut same way. Have a tablespoon freshly chopped shallots in saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; dredge in two ounces flour, stir while heating for two minutes, pour in a pint white broth, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil, then let slowly boil for fifteen minutes, occasionally mixing meanwhile. Add two egg yolks, mix well, then add the chicken, ham and mushrooms, also half a gill sherry. Mix well and cook for ten minutes, frequently mixing meanwhile, remove, place the force in a dish and let cool off. Lightly flour corner of table, divide the force into six even parts and neatly roll out to cutlet forms, dip in beaten egg, then gently roll in fresh bread crumbs, lay in frying basket, fry in boiling fat for eight minutes and thoroughly drain.

Pour a gill demi-glace (No. 122) on a hot dish, dress cutlets over, one overlapping another crown-like, arrange fresh string beans (No. 1579) in centre of the crown, adjust a paper frill at end of each cutlet and serve.