Peaches and Cream (1828)

Farina with Milk (74) Eggs, Marquise

Fish Balls with Bacon (260)

Beefsteaks, Maitre d'Hotel (172)

French Fried Potatoes (8)

Scotch Scones (364)

1979. Eggs, Marquise

Cut away the tender parts of a bunch green, fresh asparagus, place them in a saucepan with a quart boiling water, half teaspoon each salt and sugar, and boil for twenty-five minutes. Drain, then press through sieve into a saucepan, adding half ounce butter and two table spoons cream. Season with two saltspoons salt, three saltspoons sugar, half saltspoon grated nutmeg, and briskly stir on the fire while heating for two minutes. Spread on a hot dish, arrange twelve poached eggs (No. 106) on top, pour a gill hot demi-glace (No. 122) over and serve.


Cold Consomme (1901) Soft Clams, Vaudeville (032) Nasi Goreng Pontianak Peach Meringue Pie

1980. Nasi Goreng Pontianak (Dry Curry)

Have on a dish one hashed onion, one bean crushed garlic, one finely chopped green pepper, one ounce finely chopped, cooked ham, two ripe, seedless, chopped tomatoes, one teaspoon curry powder, two small crushed cloves, one bay leaf and a sprig of thyme.

Cut two pounds raw lean beef into three-quarter-inch-square pieces, heat two tablespoons melted butter in a saucepan, add the beef and fry for ten minutes, then add all the above articles. Season with a teaspoon salt, a half teaspoon pepper, a saltspoon grated nutmeg, and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with a quart hot broth or water, mix lightly and boil for fifteen minutes, then add four ounces raw rice and mix well. Cover the pan and set in oven for thirty-five minutes, remove, dress on a dish, remove the bay leaf and thyme, sprinkle a little chopped parsley over and serve.

Peach Meringue Pie

Same as No. 826, but using fresh peaches in place of canned.