Breakfast

Baked Apples (44) Wheaten Grits (131) Eggs Cocotte, Firenzi Fried Scallops with Bacon (175) Broiled Lamb Chops Hashed Saute Potatoes (50) English Muffins (528)

747. Eggs Cocotte, Firenzi

Pick off all the meat from the turkey left-over from Monday. Place in a mortar and pound to a pulp; then press through a sieve into a bowl and add two gills cream. Season with two saltspoons salt, a saltspoon ground nutmeg; mix well with a whisk. Divide the preparation equally into six cocotte dishes, then carefully crack two fresh eggs into each dish. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Place the cocottes on a tin and set in the oven to bake for eight minutes. Remove and serve.

748. Plain Broiled Lamb Chops

Trim and lightly flatten six French lamb chops. Season all around with half teaspoon salt and two saltspoons white pepper. Arrange on a broiler and broil for four minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve.

Luncheon

Oysters, Meuniere

Veal Chops, Finnoise

Salad, Alsacienne

French Cream Pie

749. Oysters, Meuniere

Wipe dry thirty-six good-sized freshly opened oysters and place in a bowl. Season with half teaspooon salt and two saltspoons white pepper, adding half gill cold milk; mix well, then roll the oysters in flour.

Heat two tablespoons oil in a black frying pan, lay the oysters on the pan, one beside another, and briskly fry for three minutes on each side; dress on a hot dish. Thoroughly dry the pan, replace on the fire withoneounce butterand toss the butteruntil a nice brown colour; squeeze in the juice half lemon, add one teaspoon chopped parsley, toss a little and pour over the oysters; decorate the dish with six pieces lemon and serve.

750. Veal Chops, Finnoise

Neatly trim and lightly flatten six veal chops. Season evenly with a teaspoon salt and half a teaspoon white pepper. Heat two tablespoons melted lard in a frying pan, lay the chops in the pan, one beside another, and fry for five minutes on each side.

Then add one finely chopped green pepper; mix a little and cook for two minutes longer; with a spoon remove all the fat from the pan; pour over the chops half gill white wine and one gill tomato sauce (No. 16); lightly mix. Cover the pan and set in the oven for ten minutes. Remove, arrange the chops on a large dish, pour the sauce over and serve.

751. Salad, Alsacienne

Finely mince three cold, boiled, peeled potatoes, a quarter of \ very small white cabbage, one medium, white onion and two small well-trimmed pickled lamb tongues. Place in a salad bowl. Finely chop together two branches fresh parsley, one branch fresh tarragon, one branch chervil and add to the bowl. Season with four tablespoons dressing, as per No. 863. Mix well and serve.

752. French Cream Pie

Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes, place on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Then add two ounces peeled and finely chopped almonds and a tablespoon orange-flower water. Arrange a thin layer of feuilletage, prepared as per No. 756, so as to entirely cover a pie plate, neatly press the paste around the edges, trim off any superfluous paste adhering and lightly wet the edges. Cut out a round piece of feuilletage half inch wide and place it all around the edges of the pie plate; lightly egg the border. Pou the preparation in the centre of the plate, spreading well. Make a few light incisions around the ring, then bake in the oven for twenty-five minutes. Remove, dredge a little fine sugar over and serve.