Oranges (104) Farina Gruel (74)

Shirred Eggs with Truffles

Weakfish Saute, Chervil (1599)

Sausage, Porto Rico (1788)

Potatoes, Maitre d'Hotel (312)

Rice Flannel Cakes (221)

2713. Shirred Eggs With Truffles

Finely slice a medium truffle, place in small saucepan with a tablespoon each sherry and demi-glace (No. 122), add half saltspoon cayenne pepper, mix well and let boil three minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons pepper evenly divided, set eggs in oven for five minutes, remove, evenly divide truffles over and serve.


Parsley Broth (1667)

Oysters, Herman

Rechauffe1 of Mutton with Rice

Fried Cucumbers (1715)

Roly-Poly Pudding (2278)

2714. Oysters, Herman

Prepare half the quantity only of spinach veloute (No. 1763). Open thirty-six good-sized fresh oysters and keep them on their deep shells, being careful to detach eyes from shells. Season evenly with a teaspoon salt and half teaspoon paprika, squeeze over juice of a lemon, evenly spread spinach over oysters and place them in a small roasting pan. Sprinkle a little grated Parmesan cheese over, set in oven for fifteen minutes, remove, dress on a dish and serve.

2715. Rechauffe Of Mutton With Rice

Cut in half-inch-square pieces all meat from leg of mutton left over from yesterday. Heat in a small saucepan an ounce butter, add one finely chopped white onion and cook for five minutes, stirring well once in a while. Dredge in one ounce flour, stir well, then pour in a pint broth, mix well and let boil for ten minutes. Add mutton, season with a teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, mix well, then slowly cook on range for thirty minutes, occasionally mixing. Dilute an egg yolk in two tablespoons cream, add to mutton, then mix while heating for two minutes. Dress a boiled rice (No. 113) on a hot dish crown-like, pour mutton in centre and serve.