LUNCH DISHES

Celery mayonnaise
Fish stew (7)
Italian-style veal liver (8)
Potato soufflé (3)
Free-range chicken (9)
Perfect cake (4)

DINNER DISHES

Quick soup (10)
Stuffed eggs
Sole à la nivernaise (11)
Endives glazed with juice (12)
Roast veal
Apple tart

7. Fish stew.
A pound and a half of skate, eel and sole, vinegar, salt, pepper, bay leaf, two onions, two lemons, gelatin, two egg whites.
Here is an exquisite dish and a supreme resource for a housewife in case an unexpected guest arrives. This stew will keep for at least ten days.
Take skate, eel and sole. You can also use skate alone, but the combination of the three fish is preferable. After having cleaned the fish well, cut the eels into pieces, the skate into pieces, put the fish cold, in half water, half vinegar, with salt, pepper, bay leaf and two onions. Cook and, when the fish is cooked, remove it and add to the juice a little more vinegar, the juice of two lemons and white gelatin, slightly soaked in cold water. Bring to the boil for a few times. Let it cool halfway; add two egg whites to clarify; let this juice simmer for another half hour, then pass through a wet towel. Put the fish in a pâté terrine, pour the juice over it; cover and place in a cool place so that the jelly takes on consistency.

8. Italian-style calf's liver.
A pound of calf's liver, parsley, mushrooms, spring onions, half a clove of garlic, two shallots, a little thyme, half a bay leaf, salt, pepper, olive oil, butter, flour, a dash of vinegar, fried croutons.
Cut the calf's liver into very thin strips and chop very finely the parsley, mushrooms, spring onions, half a clove of garlic, the shallots, thyme and bay leaf.
Take a saucepan, put a layer of calf's liver fillets in it; season with a little salt, freshly ground coarse pepper, olive oil and a little of the chopped spices; continue in this way until the liver is used up, seasoning each layer as the first. Cook over low heat for an hour; skim the fat from the sauce, thicken it over the heat by adding a good piece of butter mixed with flour and a small dash of vinegar. Place your fillets back in the sauce and serve, surrounded by fried croutons.

Half a chicken, oil, salt, peppercorns, parsley, two shallots, spring onions, a pinch of garlic, a few potatoes, butter, twenty small onions, a glass of broth, a teaspoon of starch, half a lemon.
Prepare a marinade of oil, salt and peppercorns, parsley, shallots, spring onions, garlic, all finely chopped. Put the half chicken, which can be old, to rejuvenate for twelve hours in this marinade, which you baste it with from time to time by turning it. Then place it in a dark braising pan with bacon strips. Baste it with the marinade passed through the fine strainer. Cook in the oven for four hours in a covered pan. On the other hand, cut some potatoes into large cubes and brown them in hot butter. You will also brown twenty small onions in butter. Half an hour before serving, put potatoes and onions in the juice of the braising pan and add a glass of broth. Let simmer without boiling. Cut up your half-hen and reconstitute it on a very hot round dish by alternating bouquets of potatoes and onions. Bind with a teaspoon of starch, enhance with the juice of half a lemon. Mix thoroughly. Pour the sauce over the hen.

10. Express soup.
A liter and a quarter of water, 10 grams of salt and a little pepper, 70 grams of vermicelli, a glass of double cream, an egg yolk.
Boil the water with salt and pepper. When it boils, sprinkle your vermicelli over it. Let it cook for eight or ten minutes, uncovered, while stirring constantly with a wooden spoon. On the other hand, put in the soup tureen a liaison made with a glass of cream, in which you will have diluted an egg yolk. Pour in the vermicelli, mix everything well and serve.

11. Sole à la nivernaise.
A very nice sole, salt, pepper, butter, lemon juice, a glass of white wine, mussels, mushrooms, four crayfish, an egg yolk, truffles, mushrooms, fried croutons.
Choose a very nice sole; clean it and remove the skin on both sides. Remove the bone and place your two fillets in a gratin dish with salt, pepper, a good knob of butter, lemon juice and a glass of white wine. Cook in the oven for half an hour. In addition, prepare a lean velouté, with mussels, a few mushrooms, four nice crayfish, which you reduce, to which you add a good knob of butter and an egg yolk. Remove the crayfish before the liaison; they then serve to decorate your dish. Remove the sole from the oven and dress it carefully; cover your fillets with the liaison, very reduced and passed through cheesecloth. Then decorate nicely with a crown of truffles, mushrooms, mussels from cooking and small fried croutons. Add your four crayfish and serve. This dish is delicious and has a very nice decorative effect.

12. Endives glazed with juice.
A pound and a half of endives, butter, broth, meat juice, salt, pepper.
Remove the bad leaves, wash and tie your endives, blanch them for ten minutes in salted water. Remove them and, in fresh water, squeeze them strongly. Then, butter a saucepan generously, arrange the endives next to each other; baste them with a good broth or meat juice; salt, pepper; butter a paper, put it on the saucepan, then cover tightly and put in the oven for three quarters of an hour. The endives must remain very white. They must be served with their juice, very reduced.

THE HOLD HOUSE'S CRICKET.