365 breakfast dishes

1.— Egg Timbale. Beat six eggs without separating ; add to them Y2 a cup of rich cream, a j4 teaspoonful salt, a saltspoonful of pepper; grease ordinary custard cups ; pour in the mixture ; stand in a pan of boiling water, and cook in the oven slowly until timbales are set in the centre. Turn into a heated dish and pour around cream sauce. — From "Table Talk," Philadelphia. 2.— Beef Balls. One pt. of cold chopped beef, i scant pt. of bread crumbs, a teaspoonful of salt, ^ of a teaspoonful of pepper, a tablespoonful of butter, I egg, a tablespoonful of chopped onion, ' - . a bit of celery; enough milk to hold. Add the seasoning to bs, then the onion and celery ; add the meat, then the egg May. beaten ; lastly stir in the milk ; make into bitlls, flour them and fry 5 minutes in very hot fat. 3. — Creamed Fish. Pick cold cooked fish to pieces and remove all the bones. Make a cream sauce with z tablespoonfuls each of butter and flour, 2 cups of milk and a dash of cayenne and "^ a teaspoonful of salt. Butter a pudding dish, put in a layer of fish, a layer of sauce, and continue until the dish is full. Spread crumbs and bits of butter on top, and bake 20 minutes in a hot oven. 4. — Hash Piquante. Fry 2 sliced onions in 2 tablespoonfuls of butter until well browned. Add J^ a pt, of stock, I teaspoonful of Worcestershire sauce, I of tarragon vinegar and i of curry powder, a pinch of sugar, salt and pepper. Let this come to a boil and then simmer an hour. Thicken with 1 tablespoonful of flour. Put into this sauce a pound of mutton. Serve with croutons. May^ 5. — Creamed Liver. Cut 2 lbs. of liver into small pieces ; cover with cold water for 10 minutes and drain. Heat 3 tablespoonfuls of butter and put in the liver ; season with salt and pepper, and cook slowly for 10 minutes, browning it on all sides; then take up the liver and put where it will keep warm. Put i slice of onion in the frying-pan and cook i minute; add 3 teaspoonfuls of flour and cook constantly, stirring until it begins to froth. Draw the pan back and add i pint of warmed milk to it, stirring carefully ; let it come to a boil. Put the liver in this and serve. 6. — Boudins. Heat I tablespoonful of butter in a saucepan, and add 2 tablespoonfuls of bread crumbs and }4 a cupful of stock. Take this from the fire and add i pt. of finely chopped chicken meat, i tablespoonful of chopped parsley, a quarter of a nutmeg grated, salt and pepper, and the yolks of 2 eggs slightly beaten. Mix thoroughly and pour into small cups. Half fill a baking-pan with boiling water, set the cups in and bake 20 minutes. May. When done turn out on a hot platter and pour a cream sauce around. 7. — Blanquette of Veal and Ham. Mix together over the fire 1 tablespoonful each of butler and flour. Add ^ of a teaspoonful of salt, J^ of a teaspoonful of pepper, a dash of celery salt and i^ cupfuls of mill:. Stir until thick, then add J^ of a cupful of finely chopped cooked lean bam, and \^ cupfuls of diced cold veal. Simmer gently until the meat is very hot, then add the yolks of 2 eggs beaten together with 3 tablespoonfuls of cold milk. Stir for a moment longer, turn out on a heated dish, and garnish with toast points, slices of lemon and a few sprigs of parsley.— From " Table Talk," Philadelphia. 8. — Beefsteak and Oysters. I^t I pt. of oysters come to a boil in their own liquor ; strain and chop fme ; add 3 tablespoonfuls of bulter and flour enough to thicken slightly. Broil a small steak, and when done put on a hot platter and pour the oysters over. May. 9.— Fish Pie. Remove any bones or skin from cold fish, pick it up fine and season. Butter a baking dish and cover the bottom with hot mashed potato, then put in the fish and bits of butter, then a top layer of potato. Bake in a hot oven 10 minutes. 10. — Fried Sweetbreads.