Crown Of Pork

Mashed Potatoes Browned Spring Onions

Egg And Cress Salad

German Puffs - Sabyon Sauce

Crown Of Pork

Obtain pieces containing 6 ribs from each side of a rack of pork, having two pieces of the same length and height; have the backbone removed and cut between the ribs; trim each rib above the eye as for French lamb chops; turn the rib bones outside and the eyes of the chops inside and sew the pieces together into a circle.

Mix 1 c sausage meat with 1 c stale bread crumbs, softened in cold water and wrung dry; add 1 egg, beaten slightly. Put the crown in a baking-pan, with the sausage mixture in the open space inside the crown, cover the bones with buttered paper to keep from burning, dredge with salt, pepper and flour, and bake in a slow oven between 2 and 3 h, basting every 10 m with the drippings, to which 1/4 to 1/2 c hot water is added.

Saute to a delicate brown, in 2 T butter, 2 c small peeled spring onions; add 3 c stock or hot water, and cook until tender, about 1 h. Let the liquid boil away at the last.

Carefully remove the crown to a serving dish, place the onions in the center above the sausage filling, and serve at once.

If the onions cannot be obtained, use the mashed potatoes in place of them.

Mashed Potatoes

Four medium sized potatoes, 1 1/2 T butter, 1/4 t salt, 1/2 c milk.

Egg and Cress Salad

Cut the whites of 4 hard cooked eggs into eighths lengthwise, and arrange them on a bed of cress to simulate the petals of a flower. Place a bit of Mayonnaise in the center of the petals. Press the yolks through a sieve and arrange over the salad. Serve very cold.

German Puffs

Cream 1/4, c butter, add 1/2 c sugar, and cream lightly.

Add the yolks of 2 eggs and beat well. Mix and sift 1 c flour and 1 1/2 t baking powder, and add alternately with 1/2 c milk. Beat vigorously, then cut and fold in the stiffly beaten whites of 2 eggs. Pour into hot buttered muffin pans and bake about 20 m. Serve with Sabyon Sauce.

Sabyon Sauce

In the upper part of a double boiler beat 2 eggs well, add 1/2 c sugar, and beat thoroughly. Set over hot water and beat while 1/2 c grape juice is gradually stirred in. When the sauce has thickened slightly, add 1 t lemon juice, and remove at once from the fire. Be careful that the water in the lower part of the double boiler does not boil, otherwise it will be difficult to keep the egg from curdling.

Preparing The Meal

Three h before dinner, prepare the crown of pork and place in the oven. Then cook 4 eggs for the salad. Wash and pare both the potatoes and onions and place in cold water until time to cook.

One and one-quarter h before dinner, saute the onions, then cover them with hot liquid and cook slowly. Also put the potatoes on to cook. Now prepare the salad and set in a cool place until needed. Then make the German Puffs and while baking, the Sabyon Sauce. Drain and mash the potatoes, remove the roast to a hot serving dish, fill the center with the onions, make gravy if desired, and serve the dinner.

Remove the Puffs from the oven when done.