Stewed Figs (2844) Swiss Mush (2564)

Scrambled Eggs, Compiegne

Findon Haddock (76)

Pork Chops with Fried Apples (760)

Raisin Cakes (1719)

2981. Scrambled Eggs, Compiegne

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, three saltspoons white pepper, and briskly beat up with fork for a minute. Heat two tablespoons melted butter in sautoire, add a finely chopped onion and gently brown for three minutes, then add four well-cleaned, fresh mushrooms cut in small squares and briskly cook for five minutes. Stir well, drop in eggs, cook for six minutes, briskly stirring meanwhile, dress on a hot, deep dish, arrange six heart-shaped bread croutons (No. 90) around and serve.


Oyster Stew (435)

Scallops, Brestoise (1857)

Foame Macaronia

Babas au Rhum (687)

2982. Foame Macaronia

Cut in very small square pieces a pound raw lean mutton, half pound raw lean veal and two ounces raw lean ham. Finely chop two ounces raw beef marrow and place it in saucepan with a tablespoon melted butter, one finely chopped onion and half a chopped green pepper, gently brown for ten minutes, add meat, mix well and cook for fifteen minutes, frequently stirring meanwhile. Season with a teaspoon salt, half teaspoon pepper and half saltspoon grated nutmeg. Pour in two gills pure tomato sauce, a gill broth, mix well, cover pan, set in oven for thirty-five minutes, remove and keep hot. Boil a half pound of macaroni in a quart boiling water with teaspoon salt for thirty minutes and drain on a sieve. Lay half the macaroni in a lightly buttered earthen casserole dish, season with three saltspoons salt and two saltspoons pepper sprinkle with two tablespoons grated Parmesan cheese and pour hash over. Place remainder macaroni on top, sprinkle over three saltspoons salt, two saltspoons pepper and two tablespoons grated Parmesan cheese.

Divide a half ounce butter in small bits on top of hash, pour a gill tomato sauce over, set in oven for thirty-five minutes, remove and serve.