Breakfast

Stewed Prunes and Pears (169)

Barley and Cream (1068)

Shirred Eggs au Cerfeuilles

Codfish Steaks, Meuniere (240)

Chicken Livers, en Brochette (600)

Potatoes, Mount Vernon (453)

German Pancakes (493)

2796. Shirred Eggs Au Cerfeuilles

Lightly butter six shirred-egg dishes, pick leaves from three branches chervil, then evenly sprinkle in the six dishes. Carefully crack two fresh eggs in each dish, season evenly with a half teaspoon salt and two saltspoons pepper, baste yolks with a very little hot butter, set in the oven for five minutes, remove and serve.

Luncheon

Parsley Broth (1667)

Stuffed Devilled Clams (567)

Mussaka, Moldave

Apples with Rice (179)

2797. Mussaka, Moldave

Remove bones, trim fat off the boiled beef saved from yesterday's dinner, then cut meat in small square pieces, and cut half the quantity of cold boiled potatoes into same shape. Finely chop a good-sized white onion, place in saucepan with a tablespoon melted butter and fry for five minutes or until a nice light golden colour. Add beef and potatoes, pour in one gill broth and two gills pure tomato juice, season with teaspoon salt, half teaspoon each pepper and curry powder, saltspoon grated nutmeg, mix well and cover pan. Cook on range for five minutes, then set in oven for forty-five minutes, remove and keep hot.

Cut three small eggplants in halves lengthwise and scoop out all the interior as near the skin as you can without cutting it. Lightly butter insides of shells, sprinkle a little salt over, place on a tin and set in oven for ten minutes. Remove, divide hash evenly in the six half-shells, neatly smooth surface, sprinkle a little bread crumbs over and arrange a few little bits of butter on top. Set in oven for twenty minutes, remove, place on a hot dish, pour one gill tomato sauce (No. 16) around and serve.