Baked Pears (216)

Pettijohn Food (170)

Poached Eggs with Sorrel

Plain Broiled Shad Roes

Small Steaks with Fried Onions

French Fried Potatoes (8)

Lemon Cakes (577)

1468. Poached Eggs With Sorrel

Prepare a puree of sorrel (No. 654). Dress on a hot dish; nicely smooth the surface. Carefully crack six fresh eggs into three quarts boiling water with a tablespoon salt and two tablespoons vinegar; poach for three minutes, lift them up with a skimmer, trim a little, arrange them on the sorrel; prepare six others in the same way, dress and serve.

1469. Plain Broiled Shad Roes

Mix on a plate a tablespoon oil, a teaspoon salt and a half teaspoon white pepper; repeatedly roll in the seasoning two shad roes of about one pound each. Arrange them on a broiler and broil for eight minutes on each side, dress on a dish, pour a little melted butter over them, decorate with a little parsley greens, six quarters lemon and serve.

1470. Small Steaks With Fried Onions

Procure six small, tender steaks of five ounces each. Season all around with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the steaks and gently fry them for five minutes on each side, dress on a dish and keep hot. '

Finely slice two Spanish onions, detach the rings, and season with half teaspoon salt and two saltspoons pepper; mix well in the seasoning, lightly roll in flour, and fry them in boiling fat for five minutes. Lift them up, drain, place them over the steaks and serve.


Cold Lobster, Mayonnaise (1471)

Chicken Croquettes, St. Germain

Old-fashioned Rice Pudding

1471. Cold Lobster, Mayonnaise

Plunge three live lobsters of one pound each into a gallon of boiling water with a tablespoon salt, and let boil for twenty minutes. Remove and let cool off, cut off the claws and split the bodies in two lengthwise, remove the gravel from the heads and crack the claws. Arrange the bodies and claws neatly on a large dish, decorate the fish all around with a few leaves of lettuce, fill up the empty heads with capers, and serve with a mayonnaise sauce (No. 70) in a cold sauce bowl separately.

1472. Chicken (Or Turkey) Croquettes, St. Germain

Carefully pick all the meat off the turkey left over from yesterday and cut it into very small square pieces. Cut in the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon sound, freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring meanwhile; add two ounces flour, stir well until well thickened, moisten with two gills white broth (No. 701), season with a teaspoon salt, two saltspoons cayenne pepper and a salt-spoon grated nutmeg, stir, and let boil for three minutes. Add two egg yolks, stir well, then add the chicken, ham and mushrooms, and also half a gill sherry; mix well and cook for five minutes, remove from the fire, place on a dish and let cool off.

Dredge three tablespoons flour on a corner of the table, divide the force into six equal parts and roll them out to croquette forms. Dip each one in beaten eggs, gently roll them in bread crumbs, and fry them in boiling fat for eight minutes. Lift them up, thoroughly drain, dress a puree of peas on a large dish, dress the croquettes on top, pour a gill of hot tomato sauce (No. 16) around, adjust a fancy frill at the end of each and serve.

1473. Puree Of Peas For Garnishing

Plunge a pint dried split green peas into a quart boiling water for five minutes. Drain, replace them in the saucepan with a quart water, one sliced carrot, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one bean garlic and half a pound raw ham bones. Season with a teaspoon salt and half a teaspoon white pepper, cover the pan, boil for fifteen minutes, then set in the oven for one hour and a half. Remove, lift up the ham bones, then press the puree through a sieve into a basin and place it in a saucepan, adding half an ounce butter; stir well while heating on the fire for five minutes, remove and use as required.