Breakfast

Grapes in Cream (2369)

Farina (74)

Poached Eggs, Hungarian

Fried Smelts, Remoulade Sauce

Broiled Pigs Feet (434)

French Fried Potatoes (8)

English Muffins (528)

3067. Poached Eggs, Hungarian

Place in a saucepan two light gills tomato sauce (No. 16), add a half teaspoon paprika, saltspoon salt, mix well and boil for fifteen minutes. Shift pan to corner of range and incorporate little by little a half ounce good butter, continually mixing while adding it. Prepare twelve poached eggs on toast (No. 106), pour sauce over and serve.

3068. Fried Smelts, Remoulade Sauce

Thoroughly wipe twelve good-sized, fresh smelts, season with a teaspoon salt, half teaspoon pepper, lightly roll in flour, dip in beaten egg, roll in bread crumbs, then fry in boiling fat for ten minutes. Take up, drain well, dress on hot dish with a folded napkin, decorate with six quarters lemon and serve with a remoulade sauce (No. 681) separately.

Luncheon

Okra Broth (2115)

Crabs, St. Laurent (696)

Veal Cutlets, Philadelphia (685)

Pain de la Mecque (2626)