Breakfast

Stewed Pears and Raisins (2971)

Germea (217) Omelette Paloise

Fried Porgies (498)

Tripe Saute, Creole (1283)

Hashed Brown Potatoes (50)

Wheaten Cakes (9)

3073. Omelette Paloise

Rub lightly interior of a bowl with half bean sound garlic, then break in eight fresh eggs, add a half teaspoon freshly chopped parsley, half gill cream, half teaspoon salt, two saltspoons pepper, and sharply beat with fork for two minutes. Plunge a sound green pepper in boiling water for two minutes, take up and skin with a coarse towel, seed and cut it in small square pieces. Place in a frying pan with an ounce raw lean ham cut in small squares and a tablespoon melted butter, then fry for five minutes, tossing once in a while. Drop in eggs, briskly stir with fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre and let rest for a minute, turn on a hot dish and serve.

Luncheon

Beetroot Broth (2179) Oysters in Cases, Mornay Pilaff of Turkey, Noni (1874) Mince Pie (118)

3074. Oysters In Cases, Mornay

Rub outsides of six paper cases with a little oil, place on a plate and keep at oven door until required. Mix in a saucepan an ounce butter with one and a half ounces flour and heat for a half minute. Pour in two gills hot milk, a half gill cream, two tablespoons sherry, season with a half teaspoon salt, two saltspoons cayenne, a saltspoon nutmeg, sharply mix until it comes to a boil and let slowly cook for six minutes. Add two tablespoons grated Parmesan cheese and one egg yolk, sharply mix for a minute and keep hot. Plunge thirty-six freshly opened oysters with their liquor in a pint boiling water with teaspoon salt and boil for five minutes. Drain on a sieve and add to sauce, mix well, then equally divide oysters and sauce into the six cases. Sprinkle over a little grated Parmesan cheese, place cases on a roasting tin, set in oven for ten minutes, remove, dress on dish with a napkin and serve.