Baked Pears (216)

Oatmeal Porridge (2)

Eggs, Murphy Fishballs with Bacon (260)

Calves' Liver, Minute (810)

Grilled Sweet Potatoes (820)

Rice Flannel Cakes (221)

2749. Eggs, Murphy

Finely chop half a seeded green pepper, place it in a sautoire with a tablespoon melted butter and nicely brown for three minutes. Pour in a half pint tomato sauce (No. 16) and let it reduce on the fire to one gill, then add little by little a half ounce fresh butter, sharply mixing meanwhile. Evenly divide the puree in six egg-cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper. Evenly spread over a half teaspoon fennel or chopped tarragon, pour a tablespoon cream over eggs in each dish, set in oven to bake for five minutes, remove and serve.


Oyster Broth (1090)

Scallops, Brestoise (1857)

Chicken Legs with Risotto

Apple Dumplings (707)

2750. Chicken Legs With Risotto

Remove second joint bones of the six chicken legs saved from last Sunday and season all over with a teaspoon salt and a half teaspoon pepper. Thoroughly heat a tablespoon oil or butter in a sautoire, place legs in one beside another, gently cook for five minutes on each side, then add a finely chopped onion, and cook for four minutes longer. Pour in a gill claret and let reduce to half the quantity, then pour in one and a half gills tomato sauce (No. 16) and half teaspoon chopped parsley, mix well, cover pan and cook for fifteen minutes.

Prepare a Piedmontaise risotto as in No. 225, but without the sausage.

Dress it on a dome-shaped hot dish, arrange legs around base of rice, Dour sauce over and serve.