The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-04-16
IN THE MARKETS.
A Gourmet Tells How to Cook Eggs and
Lamb Outlets With Asparagus-Peas


Lamb Outlets With Asparagus Peas
a walk In the markets yesterday morn.
ing just after the stalls were filled with all
that the dealers had to offer gave the early
riser an idea of what San Francisco can
furnish to those who are on the lookout for
the choicest bits that are calculated 10
tickle the palate of the epicure.
Among the things that wereinew were to
be seen at the poulterers, larks and small
plros 10 spit ON silver skewer; at the
greensrocers. wax beaus, silver-skin onions.
Jerusalem artlchokes, romaine and Isabella
grapes from the Sandwich Islands
There was on the stalls where such are
sold an unusual display of fresh ranch eggs
to supply the Easter demand.
while examining what there was to call
tor special mention, The CALLS market
reporter was tapped on the shoulder by an
acquaintance. an individual who comes
undeE the head of gourmet, and who is al
ways In search OF something that will please
him for breakfast or dinner, and he asked
II the readers of The CALL would like to
know now to prepare some nice dishes.
Beng answered IN the affirmative, he said:
Ihls is the season for eggs, vet eggs are
always seasonable, but people must get
tlred OF ham aud eggs, fried eggs plain.
0melettes and eggs cooked tLres minutes
Dld you ever try eggs with nut brown but
ter? NO, then I'll tell you how to get up
put four ounces OF good butter in an omelefta
pan over the fire and as soon as it begins to
ritter, break the eggs into it without dis
turbing the yelks, season with salt and pep
Ter, fry The eggs for FIVE minutes and then
remove them gently on dish. Then put
TWO ounces more OF butter in the pan, let il
fry until 1t turns rich brown, then add
two tablespoons of sharp vinegar. boil the
whole for two minutes and pour over the
eggs"
Turning to butchers STALL he left an
order for some lamb outlets and said For
to-morrow's dinner l will have for entree
lamb outlets bread crumbed, with aspara-
gus-peas, and my cook prepares them
as tell her to. She trims the outlets and
seasons them with salt and pepper, after
which she rubs them over with a brush
dipped in the yelk of egg and rolls them .n
bread crumbs; then she dips them in cIari
fed butter. aud bread crumbs them again.
Then she pats them into shape witt the
blade of knife and places them in sauta-
pan In which there is some clarified but
ter. When about to send them to the table
she allows them TO fry to light brown
color. and then drains them on q sheet Of
paper. One just touches them with a red
not poker to give them the appearance of
having been broiled. then places them In
circle on the dish and fills up the center
w MIN |, as asparagus-peas. and pours thin
mushroom sauce over all. You ask
VIVA; asparagus-peas are? Well. 1t is
this. you cut the heads of asparagus and
DOH them with peas in plenty of water In
which there has been put enough salt to
make the water quite salty, aud before they
are put IN Inc water must De boiling. When
they are done drain them in q colander.
then immerse them in cold water for three
| or four minutes and once more drain them
on seive. Then place the asparagus-peas
In stewpan with small faggot of parsley
ana green onions, a tablespoonful or two OF
| fresh butter. tablespoonful of sugar and
| little grated nutmeg; put ON the lid and
let them simmer over a slow fire for about
~ minutes. Then remove the faggot of
| parsley and onions and II there be any