Oranges (104)

Wheaten Grits (131)

Boiled Eggs

Fried Filets of Sole, Tartare Sauce

Broiled Lamb Chops with Bacon (219

Saratoga Potatoes (156)

Apple Puffs

486. Boiled Eggs

Carefully drop twelve fresh eggs in boiling water and boil for three minutes. Lift them up with a skimmer, place on a hot dish with a folded napkin and serve, with six egg cups.

487. Fried Filets Of Sole, Tartare Sauce

Procure a fine fresh sole (flounder) of three pounds. Cut off the head, make an incision with a small knife down the back, open the fish and carefully lift up the filets; turn over and remove the other filets. Skin them nicely then cut each filet in two diagonally. Season with a teaspoon salt, lightly roll in flour, then in beaten egg, and gently roll in bread crumbs. Fry in boiling fat for ten minutes. Drain well, dress on a hot dish, decorate with six sections of lemon and parsley greens, and serve with a tartare sauce (No. 48) separately.

488. Apple Puffs

Peel two fine medium apples, drop them into a pint boiling water with a tablespoon powdered sugar and boil for ten minutes. Take up and press through a fine sieve. Have a puff preparation, as per No. 313. Add the strained apples to the preparation and proceed to cook exactly the same.


Radish Broth (2164)

Lobster, McWade

Pork Tenderloin, Piquant Sauce

Mashed Potatoes (178)

Pumpkin Pie

489. Curried Lobster, Mcwade

Heat a tablespoon butter in a saucepan, add one finely chopped onion, one ditto green pepper, two ditto shallots and the red part of a medium carrot. Stir all well while browning for five minutes; then add two medium-sized live lobsters of two pounds each, cut into one-inch pieces, shells and all; mix well. Cover the pan and cook for ten minutes, or until it has obtained a good red colour, then add one medium chopped, sound apple, one sprig bay leaf, one saltspoon thyme, one teaspoon chopped parsley, half bean crushed garlic. Seacon with one and a half teaspoons salt, one saltspoon cayenne pepper and one teaspoon curry powder, adding two medium peeled and crushed red tomatoes and pour in one and a half gills white wine. Mix well, cover the pan and let reduce for twenty minutes. Dress a boiled rice, prepared as per No. 490, crown shape around the hot dish. Pour the lobster in the centre of the dish and serve.

490. Boiled Rice, "Malay," For Curries

Carefully wash half pound good rice in three fresh waters. Drain well on a sieve. Have plenty of boiling water in a pan with a teaspoon salt. Plunge the rice into it, gently mix with a wooden spoon and cook till about three-quarters done, that is, twelve minutes. Drain well, then place in a colander and lay in a rather slow oven for ten minutes, or until it is nicely dry, leaving the oven door open meanwhile and taking care to mix it frequently with a fork to prevent the rice from sticking together; in other words, the grains should be separated. Use as required.

491. Pork Tenderloin, Piquant Sauce

Split in halves, lengthwise, three medium loins of pork. Heat in a frying pan one tablespoon butter, add the filets. Season with a teaspoon salt, half teaspoon white pepper, and fry for five minutes on each side. Remove, dress on a hot dish. Pour a hot piquant sauce (No. 177) over the loins and serve.

492. Pumpkin Pie

Neatly peel and trim a two-and-a-half-pound piece very sound pumpkin and cut it into small pieces. Plunge into three pints boiling water. Cover the pan and boil for twenty-five minutes. Drain well and press through a sieve into a bowl. Add three tablespoons powdered sugar, a saltspoon grated cinnamon, two egg yolks, half saltspoon grated nutmeg and half ounce butter; briskly mix with a wooden spoon for five minutes, then proceed to make the pie exactly as per No. 117.