Breakfast

Stewed Rhubarb (73)

Oatmeal Porridge (2)

Omelette with Capers

Butterfish, Saute (636)

Broiled Mutton Chops (49)

German Fried Potatoes (242)

Corn Pancakes (659)

1040. Omelette With Capers

Crack eight fresh eggs in a bowl, pour in a half gill milk, season with half teaspoon salt, two saltspoons pepper, add two tablespoons capers and half teaspoon freshly chopped parsley. Sharply beat up for two minutes. Heat a tablespoon of butter in a frying pan, drop in the preparation, mix with a fork for two minutes, let rest for one minute; fold up two opposite sides right in the middle, let rest for half minute, turn on a hot dish and serve.

Luncheon

Canapes of Crab Meat, Lorenzo (538) Saute of Hare, Chasseur (502) Potatoes, Fondantes (56) Sago Pudding with Currants

1041. Sago Pudding With Currants

Boil a pint milk in a small saucepan, sprinkle evenly three ounces sago and continually mix while cooking for eight minutes. Remove from the fire, add three ounces powdered sugar, two ounces picked currants, a teaspoon vanilla essence and three egg yolks. Sharply mix for three minutes. Beat up the whites of the three eggs to a stiff froth and gently mix with the other preparation for half minute.

Butter and sugar six pudding moulds, fill up with the preparation, lay in a tin, pour in hot water up to half the height of the moulds and set in the oven for thirty minutes. Remove and unmould upon a hot dish, pour a Sabayon sauce (No. 102) over them and serve.