LUNCH DISHES

Milanese timbale (325)
Pike with Hollandaise sauce (326)
Coquilles, veal and mushrooms (205)
Chicken sautéed country style (214)
Celery with cream (275)
Chocolate cake (327)

DINNER DISHES
Savoyard soup (287)
Eggs on canape (256)
Ray with cheese (206)
Flemish leeks (328)
Wild rabbit with white wine (329)
Noisetine (330)

325. Milanese timbale.
125 grams of flour, 100 grams of butter, an egg, a quarter of a glass of water, a little salt, dried and raw beans, two spoons of tomato sauce, salt, pepper, nutmeg, half a glass of Madeira wine or good white wine, macaroni, mushrooms, a few slices of truffles, pieces of chicken, sweetbreads or ham, grated cheese and a little fresh butter.
In a round pâté or charlotte mold, apply a shortcrust pastry to the bottom and all around (125 grams of flour, in which you make a hole in the middle to dilute 100 grams of butter, an egg, a quarter of a glass of water, a little salt; mix well and knead the dough, then flatten it and fold it three or four times). When it is spread to the thickness of two 5 franc coins, you garnish the inside of the mold with it.
Fill it with dried and raw beans, and put in the oven after cutting the dough flush with the mold and making a lid with the trimmings and what remains of the dough.
When the dough is well cooked, remove, take out the beans and fill the empty space in the timbale with the following mixture: make a blond roux moistened with water or broth, two spoonfuls of tomato sauce, salt, pepper, grated nutmeg, half a glass of Madeira wine or good white wine.
Cook macaroni in this sauce, blanched in advance in boiling water and well drained; add cooked mushrooms, a few slices of truffles, pieces of chicken, sweetbreads or ham, grated cheese and a little fresh butter. Pour into the timbale and serve hot.

326. Pike with Hollandaise sauce.
A pound and a half of pike, half a liter of dry white wine, as much water, two bay leaves, two onions studded with two cloves, a few carrots cut into slices, salt, pepper, two raw egg yolks, 75 grams of fine butter, a lemon juice.
Choose freshly caught pike; scale it, gut it and wash it several times, in large quantities of water; wipe it and place it in a warm court-bouillon, made with half a liter of dry white wine and as much water, two bay leaves, onions, carrots, salt and pepper. Bring it to the boil over a yif fire and remove it to the side of the fire to finish cooking. Then remove it and arrange it on a fish dish; serve, accompanied by a hollandaise sauce.
Hollandaise sauce. Put, in a saucepan and in a bain-marie, two raw egg yolks and 75 grams of fine butter. Stir as for mayonnaise, always on the same side and incorporating, from time to time, a little more butter, when the sauce thickens. Be especially careful not to let it cook. If the bain-marie becomes too hot, remove your saucepan for a few moments and add a little cold water. When the sauce has the desired consistency, remove it from the heat; add salt, pepper and the juice of a lemon. It is generally served warm.

327. Chocolate cake.
Two large bars of chocolate, a little water, two tablespoons of granulated sugar, three quarters of a liter of milk, a large tablespoon of tapioca and two tablespoons also of very fine wheat semolina, two large knobs of butter.
This cake, very simple and very healthy, will be a delicious snack for the little ones. Melt two large bars of chocolate in a little water; add the granulated sugar and pour into your saucepan, little by little, while stirring constantly, three quarters of a litre of milk. Make sure the chocolate is perfectly cooked and sprinkle the tapioca and wheat semolina into your boiling liquid. Let it cook for a quarter of an hour, melt two large knobs of butter and pour, while boiling, into a caramelised mould. Let it cool completely; then unmold. The caramel will be melted and will coat your cake with a lovely golden juice.

328. Leeks à la flamande.
A packet of leeks, four hard-boiled eggs, butter.
Leeks à la flamande are prepared like asparagus à la flamande. It is a healthy and less expensive vegetable. After cleaning the leeks, cook them in salted water, remove them, drain them and arrange them on a long dish; all around, arrange hard-boiled eggs, peeled and cut in half. Serve with melted butter in a sauceboat. Each guest will crush the hard-boiled eggs and baste them generously with melted butter. The leeks are eaten dipped in this thick sauce.

329. Wild rabbit with white wine.
A wild rabbit, a few spoonfuls of very fine oil, a large glass of dry white wine, two cups of broth, an onion, a clove of garlic, thyme, bay leaf, parsley, two cloves, pepper and salt, butter, flour, a pinch of four spices.
Cut the wild rabbit into pieces and sauté it in a saucepan with a few spoonfuls of very fine oil well heated; the pieces should have taken on a beautiful golden color. Then add a large glass of dry white wine and two cups of broth, an onion cut into slices, a clove of garlic, thyme, bay leaf, parsley, two cloves, pepper and salt. Cover the saucepan and let it cook slowly on the side of the stove for three quarters of an hour. Then put the pieces of rabbit in another saucepan. Skim the fat from the cooking. Bind with a piece of butter kneaded with flour. Add a pinch of the four spices. Bring to the boil. After five minutes, arrange on a well-heated round dish. Pour the sauce passed through a fine sieve.

330. Hazelnut.
100 grams of potato starch, 150 grams of caster sugar, 150 grams of hazelnuts, four eggs, 125 grams of butter, a packet of Alsatian yeast.
Throw the hazelnuts, stripped of their shells, into a bowl of boiling water; you will remove their skin very easily. Then dry them and crush them finely in a mortar, adding a little rum. Then work the four egg yolks with the butter and caster sugar for a good twenty minutes, you will obtain a very homogeneous and pale-coloured mixture; add the crushed hazelnuts, then the starch, and work again for a good quarter of an hour. At the last moment, incorporate the starch and the four egg whites, beaten until very stiff. Pour everything, well whipped, into a heavily buttered mold and bake for three quarters of an hour or an hour in a low oven. Unmold hot and serve cold.

THE FIREPLACE CRICKET.

A LITTLE BIT OF EVERYTHING

To age wine. Put it in dark green glass bottles and bury these bottles in your coke dust. In a year, your wine will have aged twelve years.