Breakfast

Oranges (104) Oatmeal Porridge (2)

Shirred Eggs, Allemande

Sirloin Steaks, Maitre d'Hotel (6) Potatoes, Parisienne (711)

Scotch Scones (364)

1364. Shirred Eggs, Allemande

Mix in a small saucepan one tablespoon of butter with two tablespoons flour, heat for half minute, then pour in one pint white broth (No. 701). Season with half saltspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg, continually mix until it comes to a boil, then reduce to half the quantity. Mix on a plate one raw egg yolk with a tablespoon cream and the juice of half a lemon and add to the sauce; mix well while heating for one minute, strain the sauce through a cheesecloth into another saucepan and keep hot. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, equally season with a half teaspoon salt and two saltspoons white pepper. Set in the oven for three minutes, remove, pour the sauce over them equally and serve.

Luncheon

Celery Broth (951) Scallops Provencale (454) Curry of Veal, Johore-Malay Fried Sweet Potatoes (116)

Pancake Georgettes (517)

1365. Curry Of Veal, Johore-Malay

Cut three pounds white fresh shoulder of veal into twelve even pieces and keep on a dish. Finely mince one onion, two shallots, one bean sound garlic, one green pepper, one peeled and cored apple, three slices egg plant and one branch cleaned white celery. Heat one ounce butter in a saucepan, add the veal and gently brown for ten minutes, turning the pieces once in a while. Gradually add two tablespoons flour, briskly mix while browning for five minutes, then add the above articles, with a tablespoon curry powder; mix well, moisten with a pint hot water, season with a teaspoon salt, half teaspoon white pepper, one salt-spoon each grated nutmeg, thyme, powdered bay leaf and a piece of lemon rind. Mix well, cover the pan, and let cook on the range for twenty-five minutes. Add half a pint tomato sauce (No. 16) and two tablespoons of raw rice, mix well, re-cover the pan and set in the oven for forty minutes. Remove, dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over and serve.