Breakfast

Cherries and Cream (1527) Oatmeal Porridge (2)

Poached Eggs with Spinach

Broiled Butterfish,

Beef Hash, Polonaise (1306) Potatoes, Copeaux (005)

Cornmeal Muffins (51)

1820. Poached Eggs With Spinach

Prepare half the quantity only of spinach in cream (No. 399). Arrange on a hot dish, smooth the surface neatly, lay twelve poached eggs (No. 106) on top of the spinach and serve.

1821. Broiled Butter Fish

Thoroughly wipe six very fresh butterfish. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, repeatedly roll in the seasoning, arrange on a broiler and broil for five minutes on each side, remove, dress on a dish, spread a little maitre d'hotel butter over and serve.

Luncheon

Soft Clams Flip

Shoulder of Lamb, Montmorency

Sliced Tomatoes (461)

Creme au Caramel (480)

1822. Soft Clams Flip

Remove all sandy parts, keeping nothing but perfect bodies of forty-eight very fresh soft clams, plunge in boiling water for one minute, then drain. Heat one and a half tablespoons melted butter in a frying pan, add clams and briskly fry two minutes. Pour in two tablespoons sherry, a tablespoon brandy and one and a half gills cream, season with half teaspoon salt, saltspoon cayenne, lightly mix and boil for three minutes. Dilute three egg yolks with two tablespoons cream, add to the clams and gently toss while heating for two minutes without boiling - the sauce must be thick and smooth - remove, take up clams with a skimmer and chop them, but not too fine, add to the sauce again with a teaspoon French mustard and gently mix. Toast to a nice golden colour six pieces of bread one-fifth inch thick by three inches square, lightly butter, then with a knife blade evenly spread prepared clams over the six pieces toast. Arrange on a dish, sprinkle a very little Parmesan cheese over, place in oven with the door open for five minutes, remove, decorate with six quarters lemon and a little parsley greens and serve.

1823. Shoulder Of Lamb, Montmorency

Remove blade bone from a tender, small shoulder of lamb and cut the end bone off one inch from first joint. Season all over with teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg, place in small roasting pan, baste with a little melted butter, pour two tablespoons water in the pan, then set in oven to roast for forty-five minutes, being careful to turn and baste once in a while. Arrange Montmorency vegetables on a large hot dish, place shoulder over vegetables, pour a gill hot demi-glace (No. 122) and sprinkle a little freshly chopped parsley over all and serve.

1824. Montmorency Vegetables

Cut with a Saratoga potato machine or slice exceedingly fine two medium carrots, two white turnips, a white onion, one small peeled eggplant, three medium, peeled raw potatoes, one green pepper and the head of a very small, sound, cored white cabbage. Finely chop a bean garlic, three branches yarsley, one branch chervil, leaves of a branch of tarragon and add to the vegetables. Season with a teaspoon salt, half teaspoon pepper, and mix them well. Lightly butter a small square tin of about eight inches square, arrange vegetables in the tin by layers, sprinkle over a teaspoon grated Parmesan cheese and half ounce butter, arrange over each layer alternately, cover with a sheet of buttered paper, set in oven to bake for one hour and ten minutes, remove and use as required.