Stewed Figs (2840)

Wheatena (1298)

Omelette with Beef Marrow

Broiled Pickerel

Sausages with Fried Apples (2473)

Small Brioches (878)

3125. Omelette With Beef Marrow

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two salt spoons pepper, and sharply beat up with a fork for two minutes. Cut two ounces beef marrow into small square pieces and plunge in hot water for two minutes, lift up with a skimmer, place in frying pan with a teaspoon melted butter and briskly fry for five minutes. Sprinkle over two saltspoons salt, a half teaspoon freshly chopped parsley, toss well and drop in eggs. Mix with fork while cooking for two minutes and let rest for half a minute; fold up opposite sides to meet in centre and let rest for a minute, turn on a hot dish and serve.

3126. Broiled Pickerel

Cut head and fins off a fresh three-pound pickerel, split in two through the back and remove spinal bone. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn fish in seasoning, arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over, decorate with a little parsley greens and serve.


Oyster Broth, Tomate

Soft Clams, Vaudeville (932)

Porterhouse Steak with Smothered Onions (1342)

Potatoes, Garfield (1843)

French Pancakes (17)

3127. Oyster Broth Tomate

Prepare oyster broth (No. 1090), pour in a gill tomato sauce (No. 16), boil five minutes, pour it into six cups and serve.