365 breakfast dishes

28.— Veal Scallop. Make a while sauce with the proportions of I tablespoonful of butter, i of flour, J^ a cup of broth and J^ a cup of milk or cream. Season to taste. Grease a baking dish and fill with alternate layers of finely chopped and seasoned veal, bread crumbs and sauce. Because of the bread crumbs which should be used in thin layers, there should be a pint of sauce to every cup of the veal used. The top layer should be of bread crumbs mixed smooth with the yolk of i egg, 2 tablespoonfuls of milk and I of butter melted. Cover the baking dish and bake in a moderate oven for 35 minutes. Take off the cover and serve once. — Krom "Table Talk," Philadelphia, MARCH. I. — Wine Croquettes (Chicken). Put j4 a cupful of rice into a farina boiler and cook until soft and dry. Stir into this a tablespoonful of butter, then turn out on a dish to cool. Meanwhile, put the minced chicken into a saucepan with j4 a cupful of water and season to taste. Into the cold rice beat 2 raw eggs and mix into the chicken when it (the chicken) is very hot, to which add a good tablespoonful of good sherry wine. Make into oblong rolls. Dip each in flour, then in beaten egg, and lastly in cracker dust. Fry to a golden brown and serve with a sauce made up of i wine-glass full of sherry ; a piece of butter the size of an egg. To this add finely chopped parsley and pour over the croquettes. — From <* Table Talk," Philadelphia. March* 2. — Parsley Omelet. Drop 2 eggs into a bowl ; beat until broken but not light ; add 2 tablespoonfuls of cold or lukewarm water. Turn into a hot pan well greased with butter ; then with the spatula, lift off the cooked egg from the edges, letting the uncooked part run under on to the pan, continuing the lifting until the whole is of a soft, creamy consistency. Place where it will brown ; just before folding, sprinkle with i tablespoonful of chopped parsley. Fold, season and serve. — From ** Table Talk," Philadelphia. 3.— Broiled Pigs' Feet. Cream two tablespoonfuls of butter. Work gradually into it i scant tablespoonful of lemon juice, }4 a teaspoon ful of salt, a dash of cayenne and i^ of a tablespoonful of finely chopped parsley. After removing the cloth from each piece brush with melted butter and dust with salt and pepper. Place in a broiler and broil over a clear fire for 6 minutes. Transfer to a hot platter and spread with prepared butter. Preliminary Treatment of Pigs* Feet. — Scrape the feet and wash them thoroughly, March^ soak in cold water 2 hours, then wash and scrape again. Split each in half lengthwise, and tie the pieces separately in pieces of cheese-cloth. Place in a deep saucepan, jcover with boiling water, add i tablespoonful of salt and simmer slowly until the feet are tender, usually about 4 hours. Take them from the liquor and set aside until cold. Remove the cloths. They are then ready to be broiled. They may be prepared the day before needed.— From ** Table Talk," Philadelphia. 4. — Veal Kidney Omelet. Remove the fat and tubes from a veal kidney and chop it fine. Place in a frying-pan with I tablespoonful of butter, y^ a teaspoonful of salt and a dash of pepper, and shake over a hot fire until the meat is a golden brown. Then draw off to one side where it will keep hot. Beat 4 eggs without separating ; add i tablespoonful of warm water. Heat I teaspoonful of butter in a clean frying-pan. When very hot pour in the eggs and shake and stir over the hottest part of the fire until the mixture begins to set. Draw back a little that the omelet may set without March* burning; turn the cooked kidney over the centre, fold up and serve on a hot platter. — From *' Table Talk/* Philadelphia. 5. — Shepherd's Pie.