LUNCH DISHES

Financial Bites
Scallops (1)
Sautéed Brussels Sprouts
"Riche" Chicken (2)
Potato Soufflé (3)
Perfect Cake (4)

DINNER DISHES

Celery Puree (5)
Turbot Hollandaise Sauce (6)
Macaroni Au Gratin
Spinach Au Jus
Roast Veal
Apple Pie

1. Scallops.
Four scallops, breadcrumbs, milk, butter, garlic, shallots, chopped parsley, a few mushrooms, grated Gruyere cheese, breadcrumbs.
Empty and clean the shells carefully. You can keep the pearly part that some people claim is the beast's nose.
Soak some breadcrumbs in milk. Brown in butter, chopped garlic, shallots and parsley, with a few mushrooms.
Mix a little Gruyere cheese into the soaked breadcrumbs if you wish. Once your shells are clean and well dried, butter them lightly, then put a layer of this stuffing on a very small amount of white breadcrumbs to fill them halfway. Place the well-cleaned beast on top and add a little more of this stuffing, spreading the pink or coral part on top. Sprinkle with breadcrumbs.
Arrange three small piles of fresh butter and brown in the oven or under the gas burner. If you want to make the dish even more elegant, you can surround the beast with a few mussels and a few shrimp tails. The scallops, served empty, will be cleaned again in boiling water, dried well and kept in a bag to serve other times, as brain shells, fish shells, etc.

2. "Rich" Chicken.
A chicken, salt, pepper, butter or Végétaline", a liqueur glass of port, a liqueur glass of whisky, a glass of cognac, half a bowl of double cream, a little cayenne pepper.
Carve a chicken very neatly, as if to sauté it. Take care, above all, to choose it very tender. Cook it gently, for an hour, with a little salt, pepper and a knob of butter as big as a walnut; make sure that your pieces remain a very beautiful golden blond. Arrange them in a timbale. Then deglaze your saucepan, with a liqueur glass of port, a liqueur glass of whisky and a glass of cognac.
When these liqueurs are reduced by three quarters, add half a bowl of double cream, in which you have previously diluted two egg yolks.
Then, let it take a little over low heat; add a little cayenne pepper, a large knob of very fine butter and pour over chicken, in the timbale; serve very hot.

3. Potato soufflé.
One pound of potatoes, two tablespoons of melted butter, six tablespoons of sweet cream, two egg yolks, salt, two egg whites beaten very stiff, two tablespoons of grated Gruyere cheese.
Mash and pass through a large sieve boiled potatoes. Mix a bowl's worth of them with two tablespoons of melted butter, and beat until they have become light and a little foamy. Then add six tablespoons of sweet cream, the yolks of two eggs and salt. Beat the whites very stiff and incorporate them into the soufflé.
Bake in the oven, in a dish that can be presented at the table. It is excellent to add two spoonfuls of grated Gruyere cheese to the cream.

4. Perfect cake.
Four cups of powdered sugar, eight eggs and two cups of fine flour, coffee cream.
Take four cups of powdered sugar, eight eggs and two cups of fine flour. Beat the egg whites until stiff; put the sugar in one bowl and the flour in another. Always turn the yolks in the same direction, with a wooden spoon, adding a spoonful of whipped egg whites, one of sugar and one of flour, and so on, until all is used up. You should not hurry to add all these things, because the more the dough is worked, the better it is. Then pour this dough into an oiled mold, so that the cake does not stick; put in the oven for twenty minutes, half an hour or so, depending on the size, medium heat. When the cake is cooked, unmold and serve surrounded by coffee cream.

5. Celery puree.
Two nice celery, butter, two leeks, a pea puree, a cup of cream, a little chopped chervil, croutons.
Take two nice celery, cut them into fine julienne strips, the same for two leeks, put a small saucepan with butter on the fire. Add the vegetables, and let them melt for a moment without browning. On the other hand, you have prepared a nice pea puree that is not too thick. When it has the desired consistency for a soup, add the vegetables that you have cooked in butter, bring to the boil, and let boil for ten minutes. When serving, add to the soup the value of a cup of cream, a knob of butter, a little chopped chervil. Serve with croutons.

6. Turbot with Hollandaise sauce.
A kilo of fresh white turbot, a lemon, salt, pepper, a little milk, parsley, a quarter of butter, grated nutmeg, pepper, salt, three egg yolks, half a glass of cold water, a dash of vinegar.
Clean your fish well inside, make an incision on the black side, remove a little of the bone, so that the fish does not split; rub the white side with lemon juice. Place your fish in the turbotière or in a fairly large basin, black side down; salt, peppercorns, a little milk and enough water for cooking, which will be done very gently for an hour.
Remove the turbot when it yields to your finger. Drain it to serve very hot and arrange it on a folded napkin, in the dish or on a board covered with a napkin, with parsley sprigs
So that the fish does not collapse in the middle, you put parsley around it which will keep it upright. You will accompany it with the following sauce:
Put in a saucepan a quarter of fresh butter, grated nutmeg, pepper, salt, lemon juice and three egg yolks. Knead everything with a fork. When everything is well mixed and forms a paste, add half a glass of cold water. Then put the saucepan on the heat and stir constantly until the sauce begins to cook. Then remove to the corner of the stove and add a dash of vinegar. This sauce can accompany the turbot in a sauceboat. Or, arrange the fish on a deep dish and cover with the sauce.

THE FIREPLACE CRICKET.