Breakfast

Grape Fruit (130)

Cream of Wheat (1603)

Fried Poached Eggs, Montebello

Whitebait with Bacon (1305)

Stewed Mutton Kidneys with Madeira (452)

Potatoes, Julienne (799)

Buckwheat Cakes (130)

1744. Fried Poached Eggs, Montebello

Poach twelve fresh eggs for four minutes in three quarts boiling water, with a tablespoon salt and half gill vinegar. Lift with a skimmer, neatly trim, carefully roll in melted butter, then in grated Parmesan cheese, place in a frying basket and fry in boiling fat for one minute. Lift up drain on a cloth, sprinkle a little salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a hot Montebello sauce (No. 1030) separately.

Luncheon

Chicken Broth with Rice (800)

Clam Patties (1232)

Broiled Squabs on Toast (950)

New London Salad

Strawberry Shortcake (1677)

1745. New London Salad

Place in a salad bowl two peeled tomatoes cut into eight pieces each, one sound, seeded, fat green pepper cut in quarter-inch squares, one stalk crisp white celery cut same size as the pepper, two cold, medium, boiled potatoes cut in quarter-inch squares, and twenty-four good-sized, sound hazel nuts cracked and cut in halves. Season with two tablespoons seasoning (No. 863), gently mix, add two tablespoons mayonnaise (No. 70), gently but thoroughly mix, neatly wipe bowl all around and immediately serve.