A NICE BREAKFAST.

New Zealand Graphic, Volume IX, Issue 18, 30 April 1892, Page 457

A NICE BREAKFAST.

MENU. Fruit, Dressed Eels, Minced Duck, Potato Cakes, Curried Eggs, Crumpets, Bread, Strawberry Jam, Tea and Coffee. Dressed Eels.—Take one pound cold cooked eels, two ounces butter, one ounce flour, half a pint of milk, a little grated nutmeg, pepper and salt. Melt the butter in a small saucepan, add the flour, and mix the milk in very slowly; stir until it boils; remove from the fire and add the pepper, salt, and nutmeg. Remove the skin and bones from the fish, cut it in neat pieces, put it on flat dish, pour the sauce over it, and brown quickly in an oven. Minced Duck.—Put the bones and skin of cold roast duck into a stewpan with an onion, a little mace, and a bunch of sweet herbs tied up. Add nearly a pint of water. Let it stew for an hour; then strain and add to the gravy a teaspoonful of Worcestershire sauce. Take two hard boiled eggs and chop them fine, cut all the meat of the dnck into fine pieces, mix with the eggs, and add salt, pepper, and mace to taste. Put this into the gravy. Add a teaspoonful of very finely minced lemon peel, one teaspoonful of lemon juice, and two tablespoonfuls of flour made into a paste with a little cold water. Let it boil up at once, and serve with sippits of nicely-toasted bread. Potato Cakes.—Mix cold mashed potatoes with an egg or two, form into cakes, flour on each side and fry delicately in boiling lard. Curried Eggs.—Chop an onion, half a carrot, half an apple, and a little celery into slices ; place them in a stewpan with a tablespoonful of butter. Fry them over a slow fire until the onions are cooked, add a dessertspoonful of curry-paste and one of curry-powder, salt and pepper, and

a little allspice, mace and roux. Mix well together, add half a pint of boiling stock ; stir the mixture over the tire till it boils. Have about two ounces of rice boiled and strained dry ; keep it warm until wanted. Boil six eggs for seven minutes, take off the shells and place the eggs in the sauce for a few minutes and let it stand at the side of the fire. Dip a jelly mould, with a large hole in the centre, into cold water, press in the warm rice, then turn it out on a warm dish, put the eggs in the centre, pour the sauce over it, and garnish with diamonds of beet root and sprays of parsley.