Breakfast

Baked Apples (44) Grape-Nuts (1371)

Shirred Eggs, English Style

Fried Brochette of Smelts

Calf's Liver, Lyonnaise Potatoes Sautes (135)

Flannel Cakes (136)

2666. Shirred Eggs, English Style

Cut from lean bacon six very thin slices, then cut each slice in two crosswise. Lightly butter six shirred-egg dishes, heat them on range, then arrange two pieces of the bacon in each dish and fry them for two minutes on each side. Carefully crack two fresh eggs in each dish, evenly season with a half teaspoon salt and two saltspoons pepper, lightly baste the yolks with a very little melted butter, set them in a very hot oven for three minutes, remove and serve.

2667. Fried Brochette Of Smelts

Thoroughly wipe twelve fresh medium smelts, place on a plate, season with a teaspoon salt and half teaspoon pepper. Cover with cold milk, let stand for fifteen minutes, lift up from seasoning and roll in flour.

Have six skewers, then carefully run a skewer through the eyes and tail of each smelt, taking two smelts on each skewer, place them in a frying basket, then fry in boiling fat for ten minutes. Remove, drain well, sprinkle a little salt over them, dress on a dish with folded napkin, decorate with six pieces lemon, a little parsley greens and serve.

2668. Calf's Liver, Lyonnaise

Procure six four-ounce slices calf's liver and season all over with a teaspoon salt and half teaspoon pepper. Heat thoroughly two tablespoons leaf lard in a sautoire, add liver and briskly cook on open fire for two minute on each side. Take up liver, place on a plate, add to pan two sliced onions and fry until a light brown, adding a tablespoon flour. Stir well while heating for two minutes, then pour in a gill white broth (No. 701), two tablespoons vinegar, mix well, and let boil for ten minutes. Add the liver with a half teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons pepper. Mix well, cover pan and let cook for ten minutes, remove, dress liver on a hot dish, pour all contents of pan over and serve.

Luncheon

Parsley Broth (1667)

Scallops, Baton Rouge

Sausage, Gratinee

Rice au Lait de Cocoa (974)

2669. Scallops, Baton Rouge

Place one and a half pounds very fresh scallops in a saucepan with one gill white wine, two branches parsley and a half teaspoon salt, boil for five minutes, then take up parsley. Lightly brown six finely chopped shallots in two tablespoons melted butter in small saucepan, then add two Spanish sweet red peppers cut in small pieces, and cook for three minutes. Add a teaspoon flour, mix well, strain scallop liquor into this pan, add a tablespoon tarragon vinegar and mix until it comes to a boil. Add scallops, mix lightly, cook for five minutes longer, pour scallops into a deep, hot dish and serve.

2670. Sausage, Gratinee

Boil six medium potatoes in salted water for thirty-five minutes, drain, then press through a potato masher into a saucepan. Add one ounce grated Parmesan cheese, one egg yolk, one ounce butter, a half teaspoon salt, two saltspoons pepper, a saltspoon grated nutmeg, and stir with a wooden spoon on the fire for five minutes. Dress the puree dome shape on a baking dish. Split twelve country sausages in halves lengthwise, place in a frying pan with a tablespoon melted butter and cook for two minutes on each side. Lift up with a fork, arrange them around and against the mashed potatoes, pour butter in pan over all and sprinkle a little fresh bread crumbs on top. Set in oven until a nice brown colour, or about twelve minutes, remove and send to table in same dish.