Watermelon Cornmeal Mush (326) Eggs. Bateliere

Kippered Herrings (153) Corned Beef Hash (241) Cinnamon Cakes (1195)

2080. Watermelon

Cut a cold, medium, sound, ripe watermelon in six even pieces. Dress on a large cold dish and serve with powdered sugar separately.

2081. Eggs, Bateliere

Have three quarts water with quarter gill vinegar and tablespoon salt, and as soon as it thoroughly boils carefully crack in six fresh eggs and poach four minutes. Lift up with a skimmer and gently drop them in cold water. Poach six more in same way, lift from the cold water, neatly trim and drain on a cloth.

Finely chop twelve anchovies in oil, place on a plate with a teaspoon anchovy paste, mix well, and spread paste over eggs equally; turn lightly in Parmesan cheese, then drop in boiling fat and fry one minute. Lift up, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.


Chicken Broth with Rice (800)

Lobster, Cardinal Nepaul Curry

Coffee Cream

2082. Lobster, Cardinal

Cut away the large and small claws from three small live lobsters of one pound each, split in two, remove gravel pouch from heads. Season bodies with half teaspoon salt and two saltspoons pepper, then lightly baste with oil. Arrange on a roasting pan, crack claws with cleaver and place on pan with rest, set in oven fifteen minutes. Remove the bodies only from pan and keep on a dish. Set claws in oven five minutes more, remove, let cool off, then pick out meat from shells, cut in dice, and keep on a plate. Cut two Spanish red peppers and six canned mushrooms in small dice and add to the cut lobster; add half a teaspoon chopped parsley, a teaspoon French mustard, one egg yolk, three saltspoons salt and one saltspoon pepper. Mix all well together, then spread the force over bodies of the lobster. Arrange on a tin, reduce three-quarters of a pint of tomato sauce (No. 16) to half quantity, add two egg yolks, sharply mix with whisk while heating three minutes. Let cool off a little. Evenly pour sauce over the six pieces of lobster, sprinkle two tablespoons grated Parmesan cheese over, set in oven ten minutes, remove, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.

2083. Nepaul Curry

Cut head and feet from a tender two-pound chicken, entirely bone it and cut meat, liver and heart in half-inch square pieces. Cut also in same shape one ounce lean raw ham, one medium onion, one bean garlic, one chili pepper, one tomato, one apple - cored and peeled - and one medium, seeded green pepper; place all in a bowl. Soak a piece white bread in milk three minutes, press out milk and add to above. Season with one and a half teaspoons salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, saltspoon dried bay leaf, saltspoon thyme and a heavy teaspoon curry powder; mix all ingredients together, press through a chopping machine, place in a mortar, add two egg yolks and thoroughly pound to a paste. Divide this preparation in six even parts, then roll each piece on a lightly floured table to fine cake forms.

Heat two tablespoons lard in a frying pan, place cakes in pan, one beside another, and gently cook ten minutes, remove, dress a rice (No. 490) on a dish, flatten surface to a smooth, round form. Arrange meat on top, pour a curry sauce (No. 54) over all and serve with Indian chutney separately.

2084. Coffee Cream

Boil in a saucepan one pint milk, a pint cream and half teaspoon vanilla essence for one minute. Place five egg yolks in a bowl with four ounces sugar and briskly mix with whisk until well amalgamated, then gradually pour milk, etc., over eggs and sharply whisk while adding. Pour in saucepan again, set pan on fire and thoroughly mix five minutes, but do not allow to boil. Remove to a table. Place an ounce very strong freshly ground coffee in a small coffee pot, then pour over a gill boiling water, cover and let infuse fifteen minutes, then strain through a double cheesecloth into the cream. Strain cream through a cheesecloth into a bowl and let thoroughly cool off. When entirely cold send to table in the bowl with six saucers and a plate of any kind of small cakes on hand.