Grape Fruit (130) Pettijohn (170)

Shirred Eggs with Sweet Corn

Haddock, Meuniere

Mutton Kidneys Saute, Madeira Sauce (452)

Potatoes, Maitre d'Hotel (312)

Rice Cakes (221)

1181. Shirred Eggs With Sweet Corn

Open a pint can sweet corn, place half the quantity in a small saucepan, add half gill cream and one light tablespoon good butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Place the pan on the fire and let gently cook for ten minutes, mixing once in a while. Remove, evenly divide the corn into six shirred-egg dishes; carefully crack two fresh eggs in each dish, season them evenly with half teaspoon salt and two saltspoons white pepper, place the dishes in the oven for three minutes, remove and serve very hot.

1182. Haddock, Meuniere

Season with a teaspoon salt and two saltspoons white pepper three three-quarter-pound slices fresh haddock. Heat in a frying pan one and a half tablespoons butter, lightly roll the steaks in flour and add to the pan and fry for six minutes on each side. Lift them up with the skimmer, place on a hot dish, remove the spinal bones, squeeze the juice of a lemon over, sprinkle a half teaspoon freshly chopped parsley over all and serve.


Onion Soup au Gratin

Coquille of Frogs' Legs

Epigrammes of Lamb with Peas

Pineapple Fritters au Maraschino

1183. Onion Soup Au Gratin

Prepare and strain a consomme (No. 52) into a bowl and keep hot. Cut three medium onions in halves and finely slice them. Heat an ounce butter in a saucepan, add the onions and brown for fifteen minutes, frequently stirring meanwhile. Then add three tablespoons flour and a saltspoon cayenne pepper; lightly mix, pour in the consomme, mix a little, then let gently simmer for thirty-five minutes. Transfer the soup into an earthen soup tureen and arrange six slices lightly toasted French bread on top. Dredge two ounces grated Parmesan, mixed with an ounce grated Swiss cheese, over all. Set in the oven to bake for fifteen minutes, remove and serve.

1184. Coquilles Of Frogs' Legs

Neatly trim off the claws and bodies, keeping nothing but the perfect legs, of two pounds very fresh frogs' legs. Cut each leg in two and keep on a plate. Heat in a saucepan one tablespoon butter, add two tablespoons flour, stir well, pour in one gill hot milk and one gill cream. Season with two saltspoons salt and one saltspoon cayenne pepper. Mix with a wooden spoon until it comes to a boil and keep hot. Heat a tablespoon melted butter in a frying pan, add the legs, season with half teaspoon salt and a saltspoon pepper and cook on a brisk fire for ten minutes, frequently tossing them meanwhile. Pour the sauce over the legs, add half teaspoon freshly chopped parsley, mix well and cook for five minutes more. Divide the legs into six table shells, evenly dredge two tablespoons bread crumbs and divide a half tablespoon butter in small bits over them; set in the oven to bake for ten minutes, remove and serve.

1185. Epigrammes Of Lamb With Peas

Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons pepper, lightly turn them in melted butter, then in fresh bread crumbs, and keep on a plate. Boil a breast of lamb in two gallons water, add a mirepoix (No. 271), season with two tablespoons of salt and cook for one and a half hours. Lift up the breast, pick out all the bones from the meat, place the breast between two coarse towels, lay a heavy weight on top of the meat and let stand in that condition for thirty minutes; remove the weight and towels, then cut the breast into six equal heart-shaped pieces, slightly roll them in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and breasts, one beside another, in the pan and gently cook for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth, pour a gill hot tomato sauce (No. 16) on a hot dish; arrange the chops and breasts alternately, one overlapping another, crown-like, on the tomato sauce; adjust a paper frill at the end of each chop, place green peas (No. 35) in the centre of the crown and serve.

1186. Pineapple Fritters Au Maraschino

Remove the stalks, peel and cut out all the eyes of a small, sound pineapple. Core and cut into even slices, place in a saucepan with two ounces sugar and three gills water; let boil for five minutes, take up the slices with the skimmer and drain them on a cloth, reduce the sauce to half the quantity on the range, pour in two tablespoons of maraschino and keep warm.

Prepare a batter for fritters (No. 204). Roll the pineapples in the batter, then plurfge in boiling fat, one by one, and fry for ten minutes, turning once in a while with a skimmer. Lift them up, drain on a cloth, neatly trim, pour the maraschino sauce on a dish and dress the pineapples over; sprinkle a little powdered sugar over and serve.