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Provençal Cuisine
LUNCH MENU
Appetizer
Monegasque-style Nonnats
Spicy Oysters
Grilled Red Mullet with Valentinois Sauce
Poached Saddle of Milk-fed Lamb in Butter
Fresh Nice Peas with Lettuce
New Apples
Provençal Woodcocks (Amateur Dish)
Toulouse Toast
Violet Asparagus in Oil
Mandarin Mousse
Galette des Rois
Fruits
Coffee, Oriental Style
Liqueurs, Grandes Marques
Grilled Red Mullet with Valentinois Sauce
For six people: choose 6 red mullet weighing 150 to 200 grams each; prepare them for grilling and cook them when desired. Then arrange them on a very hot dish, lightly baste them with melted butter, and serve them immediately accompanied by the following sauce:
For six red mullet. Mix with one and a half decilitres of Béarnaise sauce four spoonfuls of ice cream, fine melted meat ice cream and the insides of 24 freshly caught sea urchins, well cleaned, then crushed with 3 spoonfuls of fresh butter, then passed through a fine sieve.
Provençal snipe.
For ten guests, choose six beautiful snipe, as large as possible, salt them lightly, wrap them in a very thin strip of bacon; place them in a Valauris earthenware pan, the bottom of which will have been moderately rubbed with garlic; baste them with four spoonfuls of Aix oil. Cover the pan, place it on the hot ashes. Cook for 12 to 15 minutes depending on the size of the snipes.
In addition, choose 4 to 5 beautiful truffles, ripe to the point, brush them, wash them and peel them carefully; cut them into strips, season them with salt and freshly ground pepper. Once the snipes are cooked, sprinkle them with two spoonfuls of fine champagne and 3 to 4 spoonfuls of Madeira, immediately add the truffles and 4 to 5 spoonfuls of melted meat ice cream, not too reduced. Cover the pan, keep it warm for a few minutes, the time needed for the truffle to develop its aroma. Serve the pan at the table and only uncover it at the last minute.
Toulouse toasts.
Cut six croutons from a loaf of sandwich bread, in proportion to the size of the snipes, fry them in butter at the last minute; Place a slice of fresh foie gras, sautéed in butter, on each toast. If you don't have fresh foie gras, cover the toast with a foie gras purée. How to serve the snipes. Place a slice of toast on each plate, place a snipe on each and garnish it with truffle slices.
A. Escoffier.
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