Breakfast

Grapec in Cream (2369)

Boiled Rice (275)

Eggs Molet, Arcachon

Whitebait, Virginia (1421)

Calves' Liver, Minute (810) Potatoes, Anna (84)

Honey Cakes (1215)

2510. Eggs Molet, Arcachon

Place twelve medium, freshly opened oysters in a saucepan, add one-half gill white wine, one gill water and three saltspoons salt, and boil for three minutes. Place in another saucepan one tablespoon butter and a tablespoon flour, stir well, then strain the oyster liquor into the pan, adding a half gill cream and half saltspoon cayenne pepper; then mix until it comes to a boil. Cut the oysters in small square pieces, add to sauce with six anchovies in oil, also cut in small pieces, and mix well. Boil twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place on a hot deep dish, pour the sauce over and serve.

Luncheon

Consomme in Cups (52)

Croiites of Oysters, Original

Lamb en Bordure, Bourgeoise

Green Corn on Cobs (1864)

Fruit Cake

2511. Croutes Of Oysters, Original

Cut covers off six French rolls, scoop out the soft parts, then lightly butter the insides, place on a tin and set in oven for five minutes. Remove and keep hot, place thirty-six freshly opened, medium oysters with their liquor in a saucepan with two gills water and boil for three minutes, Skim the scum from the surface, heat in a saucepan two tablespoons melted butter, add half a chopped, seeded green pepper, three finely-chopped shallots and two finely chopped, well peeled and cleaned fresh mushrooms, then gently brown for five minutes, stirring once in a while. Add two light tablespoons flour, stir well while heating for half a minute, strain the oyster liquor through a cheesecloth into this pan, add a half gill cream, two tablespoons sherry, three saltspoons salt, a saltspoon cayenne and a half saltspoon grated nutmeg. Sharply mix until it comes to a boil, then let gently boil for six minutes, add the oysters with the juice of a quarter of a lemon and half teaspoon freshly chopped parsley.

Mix well and cook for three minutes, place two anchovies in oil in each roll, evenly divide the oysters and sauce in the rolls, place their covers on, arrange on a dish, decorate with a little parsley greens and send to the table.

2512. Lamb En Bordure, Bourgeoise

Cut up all the meat from leg of lamb left over from yesterday in half-inch pieces; cut in same way three ounces lean salt pork. Heat in a saucepan two tablespoons leaf lard, add one finely sliced white onion and the pork and fry to a light brown, stirring meanwhile; add one tablespoon flour, stir well. Moisten with one-half gill white wine and three gills broth (No. 701), mix well, then add the lamb with a half bean chopped garlic, a light teaspoon salt, three saltspoons pepper and a half teaspoon chopped chives. Mix well, place the lid on, cook on the range for five minutes, then set in the oven for thirty minutes. Remove, skim fat from the surface and keep hot. Boil four medium, peeled potatoes for thirty-five minutes in two quarts boiling water with a half teaspoon salt, drain on a sieve, then press through a potato masher into a bowl, add one egg and the yolk of another, a half ounce butter, a half teaspoon salt and two saltspoons pepper. Sharply stir with the spatula till smooth. Slide a dentilated tube at the bottom of a pastry bag, drop the preparation into it and press down around the edges of a baking dish as a border, pour the lamb stew into the centre, dredge two tablespoons bread crumbs over, then set in the oven for fifteen minutes.

Remove and serve.

2513. Fruit Cake

Carefully pick one ounce currants and remove seeds from an ounce raisins, finely chop two dried figs, six preserved cherries, two slices fresh or preserved pineapple, the rind of a candied citron, an ounce peeled almonds and one preserved apricot. Place in a bowl with juice of half an orange, two tablespoons brandy, one tablespoon each rum, sherry and kirsch. Mix all well together and let stand on one side in a cool place till required. Place in a basin three ounces each butter and sugar. Sharply mix with spatula for three minutes, add one egg, sharply mix for a minute, crack in another egg, mix a minute again, add another egg and briskly beat for three minutes longer. Add a half saltspoon salt, two ounces sifted flour and half teaspoon baking powder, sharply stir until well thickened, then add the fruits. Season with half saltspoon each grated nutmeg, mace, cinnamon and ginger, and mix the whole well together. Lightly butter a cake pan, line it with buttered paper, drop in preparation and set in oven to bake for one hour and a half.

Remove, let cool off, turn the cake on table, remove the paper, dress the cake on a dish with a folded napkin and serve.