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LUNCH DISHES
Niocchi (60)
Oyster Shells (66) Sausage with Rice (78) Cauliflower Harlequins (79) Roast Beef Semolina Pudding (80) DINNER DISHES
Apple Soup (81)
Hard-Boiled Eggs Au Gratin (42) Rabbit with Macaroni (82) Salsify in Butter (76) Chicken in Jelly (53) Savarin Cake (83) 78. Sausage with Rice.
One pound of large dry sausage, 200 grams of rice, a large piece of breadcrumbs, a little milk, and one beaten egg.
Place the sausage in a saucepan, covering thoroughly with water. Cook over high heat, without butter or fat, for one hour. The sauce will gradually reduce and take on color and flavor. In addition, boil 200 grams of rice in boiling water. After half an hour, the rice will thicken. Add it to the pan so that the meat and rice can cook together gently. Take a large piece of breadcrumbs. Crumble it into a bowl with a little milk and a beaten egg. Cover the sausage and rice, previously arranged in a baking dish, with this white mortar. Brown. 79. Cauliflower Harlequin.
A small head of cauliflower, half a pound of potatoes, 50 grams of rice, a small can of tomato sauce, 25 grams of butter or Végétaline, and three teaspoons of flour. Peel the cauliflower, wash it well, and add salt. When the water boils, add the cauliflower, the chopped potatoes, and the rice (which you have washed in several waters). Let everything boil for five minutes and then simmer for an hour and a half on the stovetop. You can make a soup with the cooking water and place the vegetables in a dish. Mix the butter and flour with a little water, add the tomato sauce, stir for a few minutes, and pour this sauce over the vegetables. You will thus obtain a very nourishing dish. 80. Semolina Pudding.
Half a liter of milk, three teaspoons of coarse semolina, two tablespoons of granulated sugar, salt, one teaspoon of cream of rice, small pieces of orange, lemon, and grapes. In half a liter of boiling milk, sprinkle three tablespoons of coarse semolina; place it over low heat, stirring constantly, for about fifteen minutes; add two tablespoons of granulated sugar; season lightly with salt. Dissolve, in a small amount of cold water, one teaspoon of cream of rice; stir it into the semolina when cooked and let it set slightly over the heat. Wet a ribbed mold or bowl well with cold water; leave a little water in the bottom and pour in the resulting porridge, which should be very hot and neither too thick nor too thin. Let it cool without covering to avoid condensation. When ready to serve, remove from the mold by simply tapping it on the mold. You can also eat this pudding on its own, without sauce, and then you can flavor it as desired before placing it in the mold, either with small pieces of orange, lemon, grapes, etc. But you can serve it with cream or syrup; redcurrant jam gives it the best flavor.
81. Apple Soup.
One and a half liters of water, four ordinary apples, four spoonfuls of tapioca, a third of a liter of milk, a pinch of salt. Put one and a half liters of water on the stove, reducing it to one liter. After washing them well, cut four ordinary apples into eight pieces each, about thirty slices; place them in cold water, bring to a boil for ten minutes, adjusting the heat. Set aside the pieces that can be boiled a second time to save money and make either a new soup or a new drink. In this apple broth, throw a spoonful of tapioca per person; cook for five minutes, then let it rest for five minutes on the corner of the stove. Add about a third of a liter of milk and a good pinch of white salt, no sugar, as apples naturally contain it. This food of choice is especially recommended for children and the sick. 82. Rabbit with Macaroni.
One rabbit saddle, 200 grams of macaroni, pearl onions, pepper, salt, thyme, bay leaf, and a spoonful of flour. Cook the macaroni in advance and reserve the cooking water for a soup. Brown your rabbit pieces in a skillet or Dutch oven until golden brown, then set aside. In the same skillet or Dutch oven, make a roux, dilute with hot water, and add pearl onions, pepper, salt, thyme, and bay leaf. Then return the meat to the pot, add the drained macaroni, bring to a boil, and then simmer on the stovetop for an hour and a half. 83. Savarin Cake.
12 grams of brewer's yeast, a little milk, three eggs, a quarter of a pound of caster sugar, 350 grams of melted butter, a liter of flour, a small pinch of salt, a few lemon slices, chopped sweet almonds, a little butter, syrup, kirsch or rum, vanilla, and a little sugar. In a bowl, mix 12 grams of brewer's yeast with a little milk; add three eggs, a quarter of a pound of caster sugar, 250 grams of melted butter, a liter of flour, and a small pinch of salt. Knead everything together, adding milk if necessary, to obtain a slightly soft dough, and a few lemon slices. Butter a savarin mold, a crown-shaped mold, sprinkle the bottom, which will form the top, with chopped sweet almonds. Fill the mold only three-quarters full with the dough, and let it rise in a warm place before baking like brioche. When it's baked and unmolded, brush it several times with the following syrup: Cook a syrup with a large feather; flavor it with kirsch or rum, a little sugar, and vanilla, and serve the cake well drizzled with this mixture, which should be slightly thick. Le Grillon du Foyer
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