Breakfast

Grape Fruit (130)

Rice Flour and Milk (464)

Shirred Eggs, Heckscher

Fish Cakes (5)

Pigs' Feet on Toast (434)

French Fried Potatoes (8) Griddle Flannel Cakes (136)

913. Shirred Eggs, Heckscher

Plunge two medium, sound, fine red tomatoes in boiling water for one minute, take up and peel them, then cut into pieces and keep on a plate. Finely mince four medium, fresh mushrooms, neatly peeled, washed and thoroughly drained, and place them in a small saucepan with a finely minced green pepper and half an ounce raw ham cut into very small dice pieces; add a tablespoon of butter, place the pan on the fire and gently cook for ten minutes, frequently mixing with the wooden spoon meanwhile. Add the tomatoes; season with three saltspoons salt and one saltspoon white pepper; lightly mix. Finely chop up together a quarter bean sound garlic, one branch well-washed and drained parsley and one branch chervil, and add to the tomato pan. Lightly mix and let briskly cook for six minutes. Pour this preparation into a large baking dish; carefully crack twelve fresh eggs over the tomatoes. Mix half teaspoon of salt with two saltspoons of white pepper and a salt-spoon ground nutmeg, and evenly sprinkle the seasoning over the eggs. Arrange two tablespoons of sweet cream over the yolks of the eggs. Set in the oven to bake for six minutes.

Remove, place the baking dish on another cold one and serve.

Luncheon

Curried Scallops (53)

Entrec6tes Pojarsky

Gateau. Carmelite

914. Entrecotes, Pojarsky

Neatly trim and flatten two tender sirloins beef of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon paprika.

Heat a light tablespoon butter in a frying pan, place the steaks in the pan, one beside another, and cook for eight minutes on each side. Remove, place on a dish, pour the gravy over the steaks and keep hot.

Prepare the same quantity of noodles as per No. 333 and arrange around the sirloins. Place an ounce of butter in a small saucepan, with two tablespoons of fresh bread crumbs, and toss on the fire until a nice golden colour; pour over the steaks and noodles and serve.

915. Gateau, Carmelite

Prepare a pate-a-choux as per No. 336. Slide a quarter-inch tube to the bottom of a pastry bag, drop the paste into the bag, then have a clean baking tin; press down the paste into large olive shape in the tin and set them to bake in a slack oven for twelve minutes. Remove, let cool off.

Place half a pint of sweet cream in a copper basin, set on the ice and whisk up to a thick frost, then add two ounces fine sugar and one teaspoon vanilla essence; whisk again for a minute. Thoroughly wash and dry the bag used before, then drop the whipped cream into the bag, with the tube at the bottom as before. With a small stick the size of a pencil make a small, round opening in the centre and bottom of the cakes and insert cream in the opening of each cake. Have a clean melon-shaped, quart pudding mould. Then carefully line the bottom and sides of the mould with the cakes and fill the interior of the mould with the rest of the cream. Carefully turn the cake into a cold dish, dredge a little fine sugar over and serve.