Breakfast

Oranges (104)

Force and Milk

Scrambled Eggs, Grand Pere

Broiled Smelts, Maitre d'Hdtel (589)

Tripe, Lyonnaise

Fried Sweet Potatoes (116)

English Muffins (528)

979. Force

The above article is usually served on individual saucers with cream or rich cold milk, poured to one side of the force, and eaten without mixing; that is to say, a little force and a very little cream or milk, but by keeping separate on the saucers it is always kept crisp.

980. Scrambled Eggs, Grand Pere

Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, half teaspoon freshly chopped tarragon, and half teaspoon freshly chopped chervil. Beat up with a fork for one minute. Heat two tablespoons butter in a frying pan, adding one ounce lean, raw bacon cut into small dice pieces, half a finely chopped onion and one slice of sandwich bread cut into pieces a quarter-inch square, and let briskly cook for eight minutes or until of a light brown; then drop in the eggs, mix with a wooden spoon and cook for six minutes, frequently stirring meanwhile. Pour into a hot, deep dish and serve.

981. Tripe, Lyonnaise

Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Cut two white onions in halves, then finely slice them. Heat one and a half tablespoons melted butter in a black frying pan, add the tripe and onions. Season with a teaspoon salt and half teaspoon pepper; mix well and cook on the fire to a good brown colour, which will take about twelve minutes, taking special care to frequently mix with a fork meanwhile. Add one tablespoon good vinegar, three tablespoons demi-glace (No. 122) and half teaspoon very fresh chopped parsley; lightly mix, cook for two minutes, then dress on a hot dish and serve.

Luncheon

Scallops with Bacon (175) Mousoka Persane Lemon Pie (316)

982. Mousoka Persane

Pick off all the meat from the leg of lamb left over from yesterday and cut into small square pieces. Cut the same way half a medium, peeled eggplant. Peel and cut two fresh red tomatoes into small squares; place and keep the articles on a plate.

Heat a tablespoon butter in a small saucepan, add six finely chopped shallots and half a finely chopped green pepper; let lightly brown for five minutes, then add the articles on the plate. Moisten with a half gill white wine and gill of white broth. Season with teaspoon salt and two saltspoons paprika; adding one finely chopped bean garlic; mix a little, cover the pan, cook for five minutes on the range, then set to bake in the oven for thirty minutes. Remove, place in a baking dish, sprinkle a tablespoon fresh bread crumbs over, reset in the oven for ten minutes. Remove and serve.