Breakfast

Gooseberries in Cream (2169)

Rice Flour (464)

Eggs, Vanderbilt

Boiled Salt Mackerel (107)

Salisbury Steaks (347)

Hashed Brown Potatoes (50)

Wheat Griddle Cakes (136)

2326. Eggs, Vanderbilt

Pour two gills double cream in a large, round, silver baking dish, adding two tablespoons sherry, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Finely chop six medium, well peeled and cleaned fresh mushrooms, place in a frying pan with a teaspoon butter and cook five minutes, tossing them well meanwhile, then add to the cream and mix well. Carefully crack twelve fresh eggs into the dish. Season eggs evenly with half teaspoon salt and two saltspoons pepper, then set in oven six minutes. Remove, pour half the ' quantity of a Perigueux sauce (No. 677) over the eggs and serve.

Luncheon

Beetroot Broth (2171)

Frogs Legs with Parmesan Cheese

Coquilles of Chicken (or Turkey*) au Gratin (1848)

Okra, Creole (1531)

Apple Pancakes (1587)

2327. Frogs' Legs With Parmesan Cheese

Cut off claws from a pound and a half fresh frogs' legs, place in a stone jar with a sliced onion, a sprig thyme, two crushed bay leaves, two branches parsley, half gill white wine, half gill vinegar, two tablespoons good oil, light teaspoon salt and half teaspoon pepper; mix well, and let marinade one hour. Drain, lightly roll in flour, dip in beaten egg, and lastly roll in grated Parmesan cheese. Place in a frying basket and fry in boiling fat eight minutes. Lift up, drain well, sprinkle with a little salt, shake well, dress on dish with a folded napkin and serve with a tartare sauce (No. 48) separately.