Cherries in Cream

Boiled Grits (131) Eggs, Zurichoise

Broiled Bluefish (328)

Mutton Kidneys with Bacon (195) Hashed Brown Lyonnaise Potatoes

Cocoanut Cakes (423)

1527. Cherries In Cream

Thoroughly wash, drain, pick off the stems and stone a quart of fine fresh sweet cherries. Dress them on a compotier and serve with double cream and powdered sugar separately.

1528. Eggs, Zurichoise

Crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Beat up the whites for eight minutes, adding two tablespoons flour and two tablespoons melted butter, then add the whites to the yolks with two ounces Swiss cheese, cut in very small dice pieces, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well with a skimmer for two minutes. Toast six slices fresh bread to a nice golden colour, lightly butter them, then lay them one beside another at the bottom of a baking dish, and carefully drop the eggs over the toast. Set in a brisk oven for five minutes, remove and serve.

1529. Hashed Brown Lyonnaise Potatoes

Finely hash up six cold boiled potatoes and keep on a plate. Heat a tablespoon butter in a frying pan, add one finely chopped onion and lightly brown for three minutes, then add the potatoes. Season with half teaspoon salt and two saltspoons white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelette form,brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve.


Lobster en Brochette, Devilled (282)

Breaded Lamb Chops, Pittsburg

Okras, Saute Creole Vanilla Soufflds (758)

1530. Breaded Lamb Chops, Pittsburg

Neatly flatten six tender lamb chops. Season them all around with three saltspoons salt and a half teaspoon white pepper. Broil fifteen very thin slices bacon for two minutes on each side, take them off and let get cold. Then pound them in a mortar to a dust, take up and place on a plate. Lightly butter both sides of the chops with melted butter, then roll in the bacon dust, lightly dip in beaten egg, and lastly in cracker dust. Heat one and a half tablespoons melted butter in a frying pan, lay in the chops, and gently fry for five minutes on each side. Dress on a hot dish, crown like, one overlapping another, and keep hot.

Finely chop two peeled and seeded red tomatoes, place in a saucepan with a light gill demi-glace (No. 122), half teaspoon freshly chopped parsley, a saltspoon salt, half saltspoon white pepper, and boil for five minutes; lightly mix, pour around the chops and serve.

1531. Okras, Saute Creole

Prepare and keep hot a Creole sauce (No. 507). Trim both ends of twenty-four tender, fresh, sound okras. Heat a tablespoon fresh butter in a frying pan, add the okras, season with a half teaspoon salt and three saltspoons white pepper; gently brown for fifteen minutes, tossing quite frequently meanwhile. Pour in the Creole sauce, lightly toss while cooking for five minutes, pour into a vegetable dish and serve.