Sliced Peaches and Cream (1828)

Cracked Wheat (656) Eggs, Archebald

Broiled Bluefish (927)

Sirloin Steaks, Maitre d'Hotel (6)

Potatoes Allumettes (196)

Cornmeal Muffins (51)

2425. Eggs, Archebald

Cut out from a sandwich loaf six quarter-inch-thick slices, then with a pastry cutter cut out each slice in two-inch pieces, lightly butter them and toast to a nice golden colour, place on a dish. Have two quarts boiling water with a tablespoon salt and two tablespoons vinegar on the fire, crack in six fresh eggs, boil them for three minutes, lift up with a skimmer, neatly trim, arrange them on the six toasts. Cut three Spanish red peppers in two, then fry in a frying pan with a teaspoon butter for one and a half minutes on each side, then arrange a piece on top of each egg. Finely slice six canned mushrooms, place in a small saucepan with two canned artichoke bottoms cut in small squares, pour in two tablespoons sherry, cook for five minutes, then pour in gill tomato sauce (No. 16) with teaspoon freshly chopped parsley, boil for five minutes, pour the sauce over the eggs and serve.


Celery Broth (951)

Oysters, Poulette Dolmas Gildisie

Cucumber Saute

Rice Pudding au Nectar

2426. Oysters, Poulette

Plunge forty-eight medium, freshly opened, fresh Bluepoint oysters with their liquor, into a pint boiling water with teaspoon salt, and boil for three minutes, drain on a sieve and save the liquor. Finely chop three sound shallots and place them in a saucepan with an ounce of butter and nicely brown for three minutes, stirring meanwhile, then add one ounce flour, stir well, pour in a gill white wine and half the quantity of the oyster broth, mix until it comes to a boil. Season with half teaspoon salt and two saltspoons cayenne pepper, mix well, then let boil for fifteen minutes, occasionally mixing meanwhile. Add the oysters, six sliced canned mushrooms, half teaspoon chives and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks in half a gill cream, then strain it through a cheesecloth into the pan, carefully mix while heating for two minutes, pour the oysters into a chafing or deep dish and serve.

2427. Dolmas Gildisie

Finely chop a pound and a half of raw, lean mutton with two ounces raw beef-kidney suet, place in a bowl with two ounces fresh bread crumbs and one and a half ounces raw rice. Season with a light teaspoon salt, three saltspoons paprika and three saltspoons curry powder, moisten with a gill broth, sharply stir with a wooden spoon until well amalgamated. Plunge twenty-four "vine leaves" into quart boiling water with tablespoon vinegar and boil for five minutes. Then thoroughly drain on a sieve, cut the leaves in two, arrange them on a table one beside another, and with a hair pastry brush lightly egg the surface of each. Evenly divide the preparation in the centre of each half leaf, fold them up so as to entirely envelop the meat, place them in a lightly buttered sautoir folded part downward. Season with half teaspoon salt and three saltspoons pepper, moisten with two gills broth. Finely chop three fresh, peeled, red tomatoes, add them to the dolmas with half teaspoon freshly chopped parsley, cover the sautoir, then set in the oven for fifty minutes. Remove, carefully lift up with a skimmer, arrange them in a heap on a large hot dish.

Pour a gill tomato sauce into the pan, let reduce on the open fire to half the quantity, strain it through a Chinese strainer over the dolmas and serve..

N. B. In the event that vine leaves are not at hand use cooked cabbage leaves instead.

2428. Cucumber Saute

Peel three sound cucumbers, cut them in half lengthwise, remove the spongy part, then cut them in quarter-inch slices, plunge in boiling water for five minutes, drain on a sieve. Heat a tablespoon melted butter in frying pan, add the cucumbers, season with light teaspoon salt and three saltspoons pepper, then fry on a brisk fire for eight minutes, frequently tossing them meanwhile. Dress on a dish, sprinkle a little freshly chopped parsley over and serve.

2429. Rice Pudding Au Nectar

Boil four ounces rice in boiling water for five minutes, thoroughly drain on a sieve, then place it in saucepan with a pint milk, half teaspoon vanilla essence, the rind of a mandarin and three ounces sugar. Lightly mix and let slowly boil for forty minutes, remove the rind, then add naff gill honey, two gills cream and four egg yolks. Sharply mix with the spatula for three minutes, transfer the rice to a baking dish, sprinkle two tablespoons shredded cocoanut over the rice, set it in the oven for twenty minutes, remove and serve in the same dish, either hot or cold.