Breakfast

Baked Pears (216)

Pettijohn (170)

Scrambled Eggs, Reforme

Fried Smelts, Tartare (47)

Brochette of Lamb, Tomato Sauce

Saratoga Potatoes (156)

Curry Cakes

1110. Scrambled Eggs, Reforme

Carefully crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt and two saltspoons pepper and sharply beat them up for a minute. Cut in julienne shape four gherkins, six heads canned mushrooms, half ounce cooked ham and a very small truffle. Place these ingredients in a large frying pan with a tablespoon butter and gently cook for three minutes pour in the beaten eggs with a tablespoon sherry, mix a little with a wooden spoon and let cook for six minutes, briskly mixing meanwhile. Remove, dress on a dish and serve very hot.

111. Brochette Of Lamb, Tomato Sauce

Cut out a pound and a half tender leg of lamb in half-inch-square thin pieces; cut out also the same quantity and size salted pork. Season the lamb with half teaspoon salt and half teaspoon pepper, evenly run alternately the pork and lamb pieces on six skewers, lightly roll in a tablespoon oil, then in fresh bread crumbs, arrange on a double broiler and broil for eight minutes on each side. Remove, pour a gill of hot tomato sauce (No. 16) on a dish, arrange the brochette over and serve.

1112. Curry Cakes

Quarter pound sifted flour, two raw eggs, half ounce fine sugar, quarter ounce baking powder, saltspoon salt, half saltspoon nutmeg, teaspoon Indian curry powder and half pint cold milk.

Place the flour in a bowl, crack in the eggs, add the sugar, salt, nutmeg, curry, baking powder and milk, and mix with a whisk until thoroughly thickened. Lightly butter the bottom of a large frying pan with a little melted butter, and as soon as the pan is thoroughly hot pour in the preparation with a two-and-a-half-inch ladle, four cakes at a time, and fry for one and a half minutes on each side. Dress on a hot dish covered with a napkin, proceed exactly the same till the batter is finished, and serve with maple syrup separately.

Luncheon

Crab Meat, Maryland

Small Goose Patties

Lima Beans (353)

Chocolate Omelette

1113. Crab Meat, Maryland

Place one and a half pounds very fresh crab-meat flakes in a frying pan with half gill good sherry; season with a teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; place the pan on the fire and cook for five minutes, occasionally stirring with a wooden spoon; then pour in two gills cream and a half gill milk, mix a little and let gently boil for three minutes. Dilute two egg yolks in two tablespoons cream and add to -the crab meat, continually mixing with a wooden spoon for three minutes longer, being careful not to allow to boil; remove from the fire, pour in a tablespoon good brandy, lightly mix, and serve in a chafing dish or a soup tureen.

1114. Small Goose Patties

Prepare and keep hot six patties, prepared exactly as per No. 929. Pick out all the meat you can from the goose left over from yesterday* cut the meat into small dice-pieces; cut also six heads canned mushrooms and one very small truffle into small squares. Place these three articles in a small saucepan with two tablespoons sherry or port wine. Season with half teaspoon salt and one saltspoon cayenne pepper, cook for five minutes, then pour in one and a half gills of demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, then gently boil for fifteen minutes longer. Remove, arrange the six patty crusts on a large dish, divide the stew evenly in the six crusts, place the covers on top, decorate the dish with a little parsley greens and serve immediately.

1115. Chocolate Omelette

Place three egg yolks in a bowl, add three ounces sugar, three ounces grated chocolate, one teaspoon vanilla essence and one teaspoon kirsch. Stir well with a wooden spoon for five minutes. Beat up eight fresh egg whites, with a well-cleaned whisk in a copper basin, to a stiff froth, then add the whites to the yolks; gently mix both for two minutes. Dress three-quarters of the preparation in a large, cold dish to an omelette form. Slide a fancy dental tube at the bottom of a pastry bag, drop the rest of the preparation into the bag and with it nicely decorate the omelette. Dredge two tablespoons powdered sugar over and all around it and set the dish in a moderate oven to bake for twenty minutes. Remove and immediately send to the table. (This omelette should be made only at the very last moment.)