LUNCH DISHES

Scallops (1)
Celery Fritters (19)
Stew (20)
Cauliflower Bread (21)
Roast Pork
Perfect Cake (4)

DINNER DISHES

Quick Soup (10)
Fried Eggs Colbert Style (22)
Veal Blanquette (23)
Neapolitan Macaroni (24)
Free-range Chicken (9)
Apple Compote

19. Celery Fritters.
A stalk of celery, salted water, 50 grams of flour, salt, a tablespoon of olive oil, a tablespoon of warm water, an egg white, frying.
Peel the celery, removing the green branches and trimming the ends of the long stems. Wash in fresh salted water, detaching each branch. Dab dry on a cloth.
Cut the branches into pieces eight to ten centimeters long. Throw them into the boiling salted water. Bring back to the boil, cover and let boil, over moderate heat, for three quarters of an hour to an hour. The celery should be very tender. Prepare the batter, by mixing the flour with the warm water and olive oil. Salt. The batter should cover the back of the spatula. Leave to rest under cover of a cloth and in a warm place. Drain the celery on a cloth. Beat the egg white until stiff and add it to the batter. Dip each piece of celery in the batter and plunge it into the hot frying pan where you will fry it for five or six minutes. Drain and serve hot.

20. Daube.
A kilo of meat (breeches without filler), 50 grams of fat, a spoonful of flour, marinade.
Put in a terrine: an onion, a carrot, a leek, cut into thin slices; also add a bay leaf, a clove of garlic, one or two cloves, a sprig of thyme, pepper, no salt. Place the meat on these vegetables; sprinkle it with half a liter of red wine and half a liter of cold water. You can replace the wine with two glasses of vinegar.
Leave the meat in this marinade for two or three days, taking care to turn it once or twice during this time. Heat the fat in a casserole dish, 'place the meat in it after draining it, roast it on all sides; salt it and sprinkle it with flour, turn it over and moisten it with half of the marinade, if it is with wine; otherwise, add hot water and a little red wine. Let it cook for two to three hours, basting from time to time with the juice.
21. Cauliflower bread.- One cauliflower, Béchamel sauce, one egg, salt, pepper.
Pass through a sieve or a mincer a well-cooked cauliflower, put this puree in two cups of thick Béchamel sauce; add one egg yolk; season properly with salt and pepper; gently incorporate the beaten egg white; pour this preparation into a buttered and breaded mold and bake in the oven or in a bain-marie for three quarters of an hour. Turn this bread over in a round dish and cover it with the Béchamel sauce or, if you prefer, a blond sauce with juice or tomato.
Béchamel sauce. Half a liter of milk, 30 grams of butter, one and a half spoonfuls of flour, salt and pepper. Pass the flour in the butter without letting it brown, dilute gently with half a liter of hot milk, salt, pepper and cook for twenty-five minutes, whisking constantly.

22. Fried eggs Colbert style.
Four eggs, four croutons of bread, 40 grams of grated Gruyère, salt, pepper, 20 grams of butter, breadcrumbs, two deciliters of olive oil.
Fry the croutons and drain them. Arrange them in a dish. Heat the oil in a small frying pan. Break the eggs one by one into a saucer, season with salt and pepper; when the oil smokes, remove the frying pan to the corner of the heat, tilt it and wedge it; slide the egg into the oil, quickly serve a pinch of grated cheese on the yolk; With a slotted spoon dipped in oil, quickly bring the egg white onto the yolk. Half a minute of cooking is enough. Remove the eggs, cooked one by one, with the slotted spoon dipped in oil. Drain them on a towel. Arrange the eggs on the croutons, sprinkle the grated cheese on top, then the breadcrumbs; add a small piece of butter to each egg and brown in the oven for two minutes.

23. Veal blanquette.
500 grams of meat (breast), a spoonful of flour, a glass of white wine, a glass of broth, 30 grams of butter or fat, an egg yolk, salt, pepper.
Cut the meat into pieces, as for the stew, let it drain in cold water for an hour. Put it in a saucepan with your salt, cover it with cold water and boil. Skim the liquid, add an onion studded with two cloves, a glass of white wine, a bouquet garni and cook for half an hour. Drain the meat and put it back for a quarter of an hour in the following sauce, taking care not to let it cook.
Blanquette sauce. Make a white roux with a spoonful and a half of flour and 30 grams of butter or fat; moisten with broth used to cook an egg yolk. Season and add chopped parsley.
Serve the blanquette with potatoes cooked in broth or salted water.

24. Neapolitan macaroni.
200 grams of macaroni, 40 grams of grated Gruyere, 40 grams of Parmesan, 40 grams of butter, 15 grams of cooked ham, 20 grams of mushrooms, 20 grams of flour, half a liter of milk, salt, pepper, vinegar, tomato sauce.
Break the macaroni and throw it into boiling salted water; bring back to the boil; let it boil for two or three minutes, then cover and remove over low heat, to poach for half an hour. Clean the mushrooms, without peeling them; cut them into two or four pieces; throw them into a small saucepan containing half a glass of water and a few drops of vinegar. Cook them for two or three minutes and keep warm; chop the ham. Mix, over low heat, 20 grams of butter and the flour; cook for two or three minutes. Moisten with the milk and bring to the boil. Salt and pepper. Add the well-drained macaroni, mushrooms, ham and the remaining butter. Heat over low heat for five minutes and serve.

THE FIREPLACE CRICKET.