Stewed Rhubarb (73) Farina (74)

Eggs Molet, Demi-Deuil Broiled Weakfish (927)

Hamburg Steaks with Fried Onions (108) German Fried Potatoes (242)

Rice Flannel Cakes (221)

1657. Eggs Molet, Demi-Deuil

Prepare and keep hot a sauce demi-deuil (No. 1349). Carefully plunge twelve fresh eggs in boiling water for five minutes, remove and keep in cold water for a minute, shell and place on a deep hot dish, pour the sauce over them and serve.


Crab Meat, American

Broiled Tenderloin with Parisian Potatoes

String Bean Salad (741)

Lemon Custard Pie (316)

1658. Crab Meat, American

Make a smooth hash with six shallots, the red part of a medium carrot, one saltspoon thyme, one bay leaf, a half bean garlic, two branches parsley and one branch chervil. Place in a frying pan with a tablespoon butter, and lightly brown for five minutes, pour in a gill claret, then let reduce five minutes. Add one and a half pounds very fresh crab-meat flakes, one and a half gills tomato sauce (No. 16), a tablespoon brandy, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Mix well and let slowly cook twenty minutes, gently mixing once in a while, pour into a deep dish and serve.

1659. Broiled Tenderloin With Parisian Potatoes

Neatly trim and flatten two tenderloins of one pound each. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the filets in seasoning, arrange and broil them over a brisk fire eight minutes on each side, and dress on a hot dish. Arrange the same quantity of Parisian potatoes (No. 711) around the filets, spread a little maitre d'hotel butter over and serve.