LUNCH DISHES

Oyster Shells (66)
Poached Eggs à la diable (57)
Veal Tongue Macedoine (67)
Italian Ravioli (55)
Roast Pork Plum Pudding (68)

DINNER DISHES

Watercress Soup
Fried Eggs à la Colbert (22)
Rice with Ham (46)
Duchesse Potatoes with Parmesan (69)
Veal à la jardinière (70)
Beignets (71)

66. Oyster Shells.
Twelve oysters, a knob of butter, a spoonful of flour, a glass of white wine, chopped herbs, breadcrumbs, mushrooms.
Carefully remove the oysters from their shells and cook them in their own water; When they begin to firm up, remove them from the heat. Place a knob of butter and a spoonful of flour in a saucepan, dilute and moisten with a glass of white wine and a little water, add very finely chopped herbs, and reduce the sauce. Add the oysters and remove from the heat immediately. Use empty scallops or metal shells, place three oysters per shell, and fill with the juice. Sprinkle with very finely crumbled breadcrumbs, drizzle with a little melted butter, and brown in a very hot oven. Mushrooms, cut into small pieces, are excellent in oyster sauce.

67. Veal Tongue Macedoine.
A veal tongue, carrots, turnips, potatoes, bouquet garni, a few asparagus tips, peas, green beans, artichokes, mayonnaise, and parsley.
Clean the tongue. After soaking it in cold water for an hour, cook it in salted water with a few carrots, turnips, potatoes, and a bouquet garni. When the tongue is thoroughly cooked (it takes two to three hours), remove it, peel it, and let it cool, along with the vegetables. Slice the vegetables to make a macedoine. Depending on the season, you can add: asparagus tips, peas, green beans, slices of raw tomatoes, boiled artichokes, etc.; the more varied your macedoine, the more delicate and delicious it will be.
Make a good mayonnaise and place it in the center of a round dish, arrange your macedoine all around, then arrange the tongue slices in a ring, surrounded by curly parsley.

68. Plum pudding. (Since this cake is made for several parties, we give proportions suitable for twenty people.)
250 grams of Malaga or Smyrna raisins, 250 grams of currants, 250 grams of beef kidney fat (the fat can be replaced with butter, but the cake will have less flavor), 125 grams of flour, 125 grams of crumbled breadcrumbs, 60 grams of caster sugar, 100 grams in total of citron, orange peel, candied angelica, 1 glass of milk, half a glass of rum, three eggs, one lemon, fine salt, half a teaspoon of nutmeg, ginger, and cinnamon.
Remove all skins and strings from the fat, chop it until it is reduced to a fine powder; mix it with the breadcrumbs and flour; dilute with the glass of milk. Beat the three eggs well with the nutmeg, ginger, and cinnamon powder (half a spoonful in all). Mix well with the above mixture. Add the citron, orange peel, angelica cut into small strips, the well-cleaned and washed currants, the Malaga grapes from which you have removed the seeds, and finally the glass of rum mixed with the lemon juice, salt, and sugar. Stir everything well with a whisk until the whisk stands upright in the mixture. Let it rest for five to six hours, or better yet, make the mixture the evening before the next day.
To bake: Butter a mold or large bowl, fill it completely with the mixture, cover it with a thick cloth soaked in boiling water, which you will tie with a string. Place it in boiling water, top down and completely covered. Boil for at least six hours; The water must not stop boiling for a moment. If it decreases, refill with hot water, so that the water in the pot does not stop boiling. When removing the plum pudding from the pot, immerse it for ten minutes in cold water, in order to firm it up a little. Unmold and serve sprinkled with sugar and drizzled with rum, which you set on fire.

69. Duchess Potatoes with Parmesan.
One kilo of Dutch potatoes, 90 grams of butter or "Végétaline", two tablespoons of grated Parmesan, two tablespoons of milk, two egg yolks, salt, and pepper.
Peel the potatoes, wash them, and dry them. Add them to a saucepan of salted water and bring to a boil; cover and remove from heat over moderate heat to simmer for 25 minutes. Drain completely and let the water drain off the liquid at the corner of the stove. Strain through a sieve, then season with salt and pepper. Gradually add the butter and work for eight minutes. Stir in the milk, then the cheese and egg yolks; spread on a platter and let it cool and rest for two hours. Place the dough on a floured table and flatten it with a rolling pin. Cut them into regular diamonds about four centimeters on each side and place them on a buttered baking sheet. Brush the surface of the diamonds with egg yolk. Bake in a hot oven for ten minutes. Serve immediately.
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70. Veal à la Jardinière.
One kilo of veal, boneless, from the shank or shoulder, ten small onions, twenty-five small baby carrots, one pound of green beans, and a little broth.
Place the piece of veal in a casserole dish and brown it well on both sides. Remove it and keep warm. Then, add about ten small onions, twenty-five small baby carrots, and one pound of green beans to the juices and cover the casserole dish with a lid. Stir occasionally and add a little broth; a few spoonfuls are enough. When the vegetables are almost cooked, uncover the pot, add the meat, and let it cook for another twenty minutes. Cook for a few minutes over the heat, so that the vegetables brown and do not look boiled, but are lightly browned. Serve the roast sliced, surrounded by a crown of vegetables and drizzled with the juices.

71. Fritters.
250 grams of flour, three egg yolks, a spoonful of brandy, a good pinch of fine salt, milk, apples, frying oil, caster sugar.
Take 250 grams of flour, make a hole in the center, and place three egg yolks, a spoonful of brandy, and a good pinch of fine salt in this hole. Mix and knead everything well, then gradually add the milk until the batter becomes creamy, a little thicker than pancake batter. Dip penny-thick apple slices into this batter and deep-fry until very hot. The fritters should be a beautiful golden color. Serve warm and sprinkled with powdered sugar. Oranges can be substituted for the apples.

THE HEARTH CRICKET.