Breakfast

Grape Fruit (130)

Hominy (45)

Scrambled Eggs, with Tomatoes

Fried Porgies

Veal Chops, with Ham Hashed Brown Potatoes (50)

Prussian Cakes

497. Scrambled Eggs, With Tomatoes

Peel and cut into small square pieces two medium red tomatoes. Place them in a stewpan with one tablespoon melted butter. Season with two saltspoons salt, one saltspoon white pepper and two saltspoons sugar; toss them well and cook for five minutes.

Prepare the same amount scrambled eggs as per No. 193, add the tomatoes to the eggs in the pan, stir well for one minute and serve.

498. Fried Porgies

Scale, clean, trim and wipe dry six small, fresh porgies. Heat three tablespoons melted lard in a frying pan, add the fish. Season with a teaspoon salt and half teaspoon white pepper and fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, place on a brisk fire with half ounce butter, toss the butter in the pan until a light brown; squeeze in the juice of half a sound lemon, adding one teaspoon chopped parsley; lightly toss, pour over the fish and serve.

499. Veal Chops, With Ham

Nicely trim and flatten six small veal chops. Season all around with a teaspoon salt, half teaspoon pepper and lightly roll in a tablespoon oil. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish with six thin slices broiled ham, prepared as per No. 277; place the chops on top of the ham, decorate with a little watercress and serve.

500. Prussian Cakes

Two ounces sifted flour, three ounces fine sugar, three eggs, the juice of half a lemon, one ounce peeled and finely hashed sweet almonds.

Place all ingredients except the flour in a basin and briskly whisk up for six minutes, then add the flour and mix well with a skimmer for half a minute. Transfer the batter into a lightly buttered pastry pan. Set in the oven to bake for fifteen minutes. Remove, divide into six equal pieces and serve.

Luncheon

Tomato Broth (2059) Mussels, Mariniere Civet of Hare, Chasseur Macaroni au Beurre

Stewed Prunes and Pears (169)

501. Mussels, Mariniere

Scrape with a knife, briskly brush and wash in several fresh waters forty-eight large, fresh mussels; then drain on a sieve. Finely mince eight sound shallots, place in a large saucepan with half ounce melted butter and thoroughly heat for two minutes only, then add the mussels. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let steam for five minutes; add one clove finely chopped garlic, one tablespoon chopped parsley, one gill white wine; cook for five minutes more, then add half gill cream and one ounce fresh bread crumbs. Mix well with a wooden spoon and boil for two minutes longer. Pour into a large, deep, hot dish and serve.

502. Civet Of Hare, Chasseur

Procure a medium-sized hare. Cut it into pieces one inch square. Heat in a saucepan two tablespoons oil and add the hare. Season with a teaspoon and a half salt and half teaspoon white pepper; stir well and briskly cook for ten minutes, occasionally mixing; then add one ounce salt pork cut into small square pieces, half ounce raw ham cut the same way; stir well again and cook for five minutes longer. Then add two tablespoons flour and stir well for one minute. Moisten with a gill claret, half pint hot broth (No. 701) or hot water, and one gill hot tomato sauce (No. 16); mix well. Tie in a bunch two leeks, three branches parsley, one bay leaf, one branch thyme, and add to the pan. Then cover the pan and set in a moderate oven for thirty-five minutes. Add one clove finely chopped garlic, a teaspoon chopped parsley, six heads sliced, canned mushrooms and the same amount small glazed onions, prepared as per No. 125. Mix gently and cook on the range for five minutes more. Remove the bunch of herbs. Skim the fat from the surface of the same. Dress on a hot dish.

Arrange twelve heart-shaped bread croutons (No. 90) around and serve.

503. Macaroni With Butter

Plunge in lightly salted water half pound best Italian macaroni and boil for forty minutes. Drain on a sieve. Replace the macaroni in the cleared pan. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; add one ounce good butter, lightly mix with a fork until the butter is thoroughly melted, add one ounce grated Parmesan and one ounce grated Swiss cheese. Gently mix with a fork while cooking for five minutes and serve.