Gooseberries in Cream (2169)

Oatmeal Porridge (2)

Fried Eggs, Valencienne

Yarmouth Bloaters (311)

Chicken Livers en Brochette (600)

Lyonnaise Potatoes (78)

Wheat Cakes (9)

2233. Fried Eggs, Valencienne

Heat two tablespoons melted butter in a black frying pan. Carefully crack in twelve fresh eggs. Season with half teaspoon salt and two saltspoons white pepper; fry on range one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish. Prepare stewed tomatoes (No. 4), adding to them six sliced mushrooms and one sweet pepper cut in small squares, mix well five minutes, pour over the eggs and serve.


Cold Celery Broth (1985)

Shrimps, Mariniere (1124)

Fritadelles of Turkey

New Carrots, Colbert (1264)

Tapioca Pudding (574)

2234. Fritadelles Of Turkey

Detach the meat from the turkey left over from yesterday and cut in small pieces. Cut into small pieces also twelve canned mushrooms and one ounce cooked lean ham. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat half a minute, stirring meanwhile, then pour in three gills broth, continually mix until it comes to a boil, then add the turkey, ham and mushrooms. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg; pour in two tablespoons sherry. Mix well, then slowly cook fifteen minutes. Add two egg yolks, sharply mix while heating one minute and cook five minutes. Transfer to a dish, lightly butter the surface of the force and let get thoroughly cold. Divide it in twelve even parts, roll out on a lightly floured table, giving them a nice round cake form, dip in beaten eggs, then lightly roll in bread crumbs, drop in boiling fat and fry eight minutes. Lift up, dredge a little salt over, dress on a hot dish with a folded napkin, and serve with a tartare sauce (No. 48) separately.