Breakfast

Sliced Oranges (237)

Pettijohn Food (170)

Fried Eggs, Paysanne

Yarmouth Bloaters (311)

Broiled Mutton Kidneys (1666)

Lyonnaise Potatoes (78)

Sally-Lunns (2753)

3019. Fried Eggs, Paysanne

Broil twelve very thin slices bacon for one minute on each side, remove and cut each slice in two. Arrange twelve pieces in a lightly buttered frying pan, then carefully break twelve fresh eggs over them. Season with a half teaspoon salt, two saltspoons white pepper, place balance of bacon over eggs, fry on fire for one minute, then set in oven for five minutes. Remove, carefully glide them on large hot dish, sprinkle a half teaspoon chopped chives over and serve.

Luncheon

Veal Broth in Cups (1538)

Clam Fritters ixxti)

Porterhouse Steak, A crack

Pineapple Tartlets (640)

3020. Porterhouse Steak, Adirondack

Procure a nice, tender porterhouse steak one and a quarter inches thick. Season with a teaspoon salt and half teaspoon pepper, rub it all over with a tablespoon oil, broil for twelve minutes on each side, remove, dress on a hot dish and keep hot. Peel six medium, sound white onions, clip off a piece at both ends, cut in two crosswise, lay on a tin cut side up, and season with a teaspoon salt and half teaspoon pepper equally divided. Mix on a plate an ounce butter, two tablespoons bread crumbs, a half bean chopped garlic and teaspoon chopped parsley, then spread this butter over onions equally. Set in oven thirty minutes or until a good golden colour, basting with their butter once in a while, remove and arrange around the steaks. Prepare a potato pailles (No. 611), place them at each end of dish, spread a little maltre d'hotel butter over steak and serve.

N. B. The onions should be set in oven before preparing steaks.