080. Veal kidneys sautéed with mushrooms. —

Two veal kidneys, butter, two shallots, a spoonful of tomato purée, salt and pepper, half a liter of fresh mushrooms, a glass of port, chopped parsley.

Cut two veal kidneys into small pieces. Sauté them in butter over very high heat; add two chopped shallots, a spoonful of tomato purée, salt and pepper. Let it cook for five minutes. Sauté aside half a pound of fresh mushrooms and mix into the kidneys. Just before serving, add a glass of port and chopped parsley.

081. Norman sautéed chicken. —

A small chicken, butter or vegetable, pippin potatoes, cider brandy, a little wild thyme or tarragon, salt and pepper.

After cutting up your chicken, sauté it in butter, then put the pieces in a casserole dish or terrine. Garnish with peeled and cut into pieces pippin potatoes; deglaze the pan with cider brandy and drizzle over it. Add a few twigs of wild thyme or tarragon. Cover and put in the oven, taking care that everything cooks evenly; serve without any other dressing.

082. Veal roll with chipolata. —

500 grams of veal roll, 100 grams of butter and as much good fat, a spoonful. of flour ; two glasses of good broth, a bouquet garni, a few chestnuts, a quarter of small fresh mushrooms, a few small sausages, salt, pepper.

Take a very white and very fat veal roll, brown it in a thick sauté pan with 100 grams of butter and as much good fat. When it has taken on a nice color on both sides, remove the piece to a plate, pour a spoonful of flour into the pan, lightly brown, moisten with two glasses of good broth. add a bouquet garni; boil. Put the veal back, cook for at least two hours.

One hour before serving, add a few roasted and well-peeled chestnuts, a quarter of small fresh mushrooms, if possible, and a few small chipolata sausages. A quarter of an hour before serving, taste for salt, pepper, degrease and serve in a very hot hollow dish, putting the garnish around it.

083. Rabbit with mustard sauce. —

A small rabbit or half a large rabbit, mustard, butter, salt, pepper, two tablespoons of flour, garlic, bouquet garni, thyme, a quarter of a bay leaf, parsley, half a mouthful of vinegar,

The rabbit gutted and trimmed, cover the whole body with a light layer of good mustard. Put butter in a dish, and on the rabbit in several places. Roast for thirty minutes over medium heat. Salt and pepper, water it and turn it.

While cooking, make a spicy sauce as follows: Take a small saucepan, put in it as big as a knob of butter; when the butter bubbles, add two spoonfuls of flour to it; make a roux, moisten with water or broth, put in this roux a clove of garlic, a bouquet garni, thyme, a quarter of a bay leaf, parsley, salt, pepper, half a teaspoonful of vinegar, boil for twenty minutes.

Remove the bouquet, as well as the clove of garlic, and pour your sauce on the rabbit with which you sprinkle it. Cook with the rabbit. You serve the sauce in a dish with the rabbit.

084. Chestnut cake with apples, —

250 grams of chestnuts, four small apples, preferably pippin, half a liter of milk, 150 grams of sugar, a pinch of salt, a mouthful of rum, 15 grams of chocolate, half a packet of vanilla sugar.

Peel the chestnuts, removing the large skin, put them in a pan covered with boiling water with a pinch of salt, let boil ten minutes, remove the pan, take the chestnuts one by one to peel them while they are hot. Then cook them again with half a liter of milk, pass through a sieve or a fine strainer while they are hot.

Mix the puree with 25 grams of sugar, the chocolate melted in very little water and the half packet of vanilla sugar; make a smooth puree, adding the milk from the cooking if necessary.

085. Mashed cod. —

500 grams of cod, four large potatoes, half a liter of milk, 125 grams of butter, half a lemon peel, breadcrumbs.

Desalt your cod, put it to boil in water with four large peeled yellow potatoes. Leave for an hour on the heat, remove your cod from the water, carefully remove the bones and the skin, crush everything in a mortar with your potatoes which must be almost undone, dilute with half a liter of milk, put 125 grams of butter, half the skin of a lemon, and when your dough is as thin as possible, butter a tin mold, pour everything in, cover with breadcrumbs, brown with fire on it and below, cook for about three quarters of an hour, at a fgot very soft, serve hot.

This dish is very delicate.

086. Potatoes to the good housekeeper. —

Eight medium potatoes of good quality, butter or broth.

Choose eight medium potatoes of good quality, which you peel, wash and cook whole in the pot-au-feu; when the broth is ready to serve, watch their cooking so that they do not crush, then arrange them on a dish and serve on the side of fresh butter or a sauceboat of boiling full fat broth.

087. Poultry fondant. —

Leftover poultry, foie gras or chicken liver, butter, Béchamel sauce, two egg yolks, parsley, tomato sauce.

After peeling and deboning the rest of your chicken, you mash it with an equal amount of foie gras or chicken liver sautéed in butter. When it is well reduced to a puree, you add a little bechamelle to give it softness, you season and you pass this puree through an iron sieve.

You put it in a sauté pan with two egg yolks and cook, stirring, until you get a thick paste. You then roll out the dough to cool, then divide it into egg-sized pieces that you roll on the floured table, giving them the shape of a pear. You bread them, you fry them and you dress them in crisps; you pour a spoonful of tomato sauce and you prick a stem of parsley to imitate the tails of pears, Serve with a tomato sauce.

088. Rouelle de veau à la bonne femme. —

A pound of rouelle, parsley, spring onions, shallot, a clove of garlic, salt, pepper, 125 grams of butter.

Take a piece of roundel the thickness of two or three fingers; put in a baking dish with parsley, spring onions, finely chopped shallot, a grated clove of garlic, a little salt and pepper, 125 grams of butter. Put on a low heat, covering tightly with fire above and below for two and a half hours. Watch the cooking closely. It should cook very slowly.

089. Household caviar. —

Four pickled herrings, bacon, onion, one egg, two, spoonfuls of olive oil, bread.

Chop pickled herring very finely with a little bacon, an onion, a hard-boiled egg. Mix well with two tablespoons of olive oil more or less depending on the amount of herring. It has to be spreadable.

You then cut small slices of bread which you toast; you spread butter on it, and on top, your minced herring.

090. Scallops. —

500 grams of shells, 100 grams of shallots, 10 grams of garlic, 25 grams of parsley (finely chopped shallots, garlic and parsley), 200 grams of breadcrumbs, 250 grams of good fresh butter.

Cook the shallots and garlic in some of the butter, without browning; add the butter little by little until it goes out with the chopped shells, then the breadcrumbs and the parsley; salt and pepper to taste; mix in a good pinch of saffron in branches. When everything is homogeneous, put in the shells, sprinkle with fine breadcrumbs, sprinkle with small pieces of butter and brown in the oven.

91. Beef salmis. —

Four slices of beef, 60 grams of butter, a spoonful of flour, 50 grams of bacon, a few onions, bouquet garni, a glass of red wine.

Fry the meat in the butter and the bacon. When it is golden brown, remove it; make a roux with a little flour. Put the meat back, add onions, bouquet garni. Moisten with red wine. Cut thin slices of bread; brown them in the oven. Put on each of them a slice of meat. Pour the sauce over it and serve.

092. Potatoes with bacon. —

125 grams of bacon in small pieces, half a spoonful of flour, two glasses of hot water, a kilo of potatoes, salt, pepper, thyme, bay leaf. |

Fry the bacon into small pieces; sprinkle with half a spoonful of flour; let scorch; dilute with two glasses of hot water; boil for five minutes. Add a kilo of whole peeled potatoes, if they are of medium size, cut if they are too bulky; put salt, pepper, thyme, bay leaf, and cook, taking care that they do not turn into mush.

093. Semolina cake. —

Half a liter of milk, 100 grams of semolina, an egg, 60 grams of powdered sugar (vanilla, lemon or orange), currant jelly.

Boil half a liter of milk and cook 100 grams of semolina, stirring. When the semolina is cooked, beat a whole egg with 60 grams of powdered sugar, flavored either with vanilla, lemon or orange according to taste. Pour into a deep dish going to the fire and put in the oven for twenty-five to thirty minutes. Then powder the top with fine sugar and run a hot iron over the cake to caramelize the sugar and decorate the entremets. Serve cold or lukewarm after drizzling with gelgooseberry. This dessert is better lukewarm than completely cold.

094. Toulouse rice wreath, —

Fat broth, 125 grams of rice, a decilitre of good butter, serving of poultry, ham, bacon, breadcrumbs, breadcrumbs.

Cook the rice in fatty broth or simply in water. You will add, when it is cooked, a deciliter of good juice. Let cool. Pass the following stuffing in butter: poultry serving, ham, bacon, diced, chopped breadcrumbs. Butter and bread a savarin mold and put a layer of rice and another of stuffing, finish with rice. Cover the crown with buttered paper and put in the oven for half an hour.

095. Garden cod. —

A pound of cod fillets, milk, flour, vegetables of all kinds, butter or vegan, Béchamel sauce.

Desalt the cod fillets; then cut them into strips the size of your little finger; soak them in milk; Roll them heavily in flour and cook them in boiling water. Drain them and arrange them around a planter of all kinds of vegetables sautéed in butter or in a Béchamel sauce.

096. Spinach bread. —

A kilo of spinach, butter, a quarter liter of Béchamel sauce, two eggs.

Cook a kilo of spinach and drain them. Squeeze them well in your hands, then pass them through a potato masher. Dilute this puree over the heat with a little hot butter, then a quarter of a liter of Béchamel sauce. Season and bind off the heat with two well-beaten whole eggs. Pour into a buttered mold and bake in a bain-marie for half an hour.

Unmold on a round, hot dish, and drizzle this bread either with a Béchamel sauce or simply with a few spoonfuls of very fresh cream.

097. Roasted fresh ham. —

A pound and a half of fresh ham, olive oil, white wine, salt, pepper, a bunch of sage or rosemary, shallots.

Carefully remove the rind from the ham so as to leave the fat intact. Marinate it with olive oil, white wine, salt, pepper, a bunch of sage or rosemary according to taste, and leave it like that for forty-eight hours.

Then cook it on a spit for two to three hours depending on its size, taking care to baste it often with its marinade. After cooking, arrange the ham on the juice that it will have rendered, with the addition of chopped shallots.

98. Paupiettes of good-wife veal. —

Four, veal cutlets, greasepaint, parsley, onions, eye, breadcrumbs, one egg, salt, pepper, onions, carrots, broth.

Take four wide and thin veal cutlets on which you spread a stuffing composed as follows: Chop together fatty bacon, parsley, onions, a touch of garlic, then crush this mince with an equal proportion of crumbled stale breadcrumbs. Add an egg or yolk only and, after salting and peppering, spread a good layer on each cutlet.

Then roll them up and tie them at both ends. Brown them in a pan with onions and carrots, then moisten them halfway up with water or broth and cook them gently in the oven for an hour, basting them often. Serve with the juice well degreased.

99. Veal breast with Swiss chard. —

550 grams of veal breast, butter, an onion, a carrot, a spoonful of tomato purée, a pound of Swiss chard.

Have your veal breast cut into four pieces which you brown in butter with an onion and a carrot cut into slices. Let brown well, remove the fat and wet with a quarter of a liter of water; add a spoonful of tomato puree, season and cook for three quarters of an hour; put on the corner of the fire and simmer for an hour and a half. One hour before lunch, you will add chard ribs that you have previously cooked in salted water and let everything simmer on the fire until the meat is completely cooked. Reduce the juice if necessary, and serve very hot.