Grape Fruit (130) Farina with Milk (74)

Poached Eggs, Hollandaise

Yarmouth Bloaters (311) Steaks with Onions (294)

German Fried Potatoes (242)

Cinnamon Cakes (1195)

1537. Poached Eggs, Hollandaise

Prepare twelve poached eggs (No. 106), dress on a hot dish on the toasts, pour a Hollandaise sauce (No. 279) over, sprinkle with a half teaspoon finely chopped parsley and serve.


Veal Broth in Cups

Crab Meat Fritters Almondigas (314)

Fried Oyster Plants (968)

Apricot Tartlets (161)

1538. Veal Broth In Cups

Cut two pounds shin of veal into very small pieces and place in a saucepan with a sliced carrot, two each sliced onions, leeks, branches celery, parsley, one branch chervil, one sprig thyme, one bay leaf, two cloves and whites of two eggs. Sharply mix with the spatula for three minutes, pour in three quarts cold water, season with a tablespoon salt and half a teaspoon pepper, then let it come to a boil; add one pound knuckle raw veal, cover pan, shift it to corner of range and let slowly simmer two hours, strain through a double dampened cheesecloth into six cuds and serve.

1539. Crab Meat Fritters

Place in a bowl six ounces flour, crack in three fresh eggs, add one and a half gills cold milk, a half teaspoon baking powder, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg, half teaspoon freshly chopped parsley, the juice of quarter sound lemon, and sharply mix with a whisk three minutes. Add one pound fresh crab meat flakes and lightly mix with a wooden spoon three minutes. Heat three tablespoons lard in a large frying pan, take up a tablespoon of the preparation and drop in the pan in cake form, and proceed in same way until preparation is all dropped in the pan, then gently fry until a nice golden colour, or three minutes on each side. Remove, drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.