LUNCH DISHES

Scallops (1)
Belgian Eggs (38)
Apple and Egg Stew (84)
Breton Rabbit Stew (85)
Italian Timbale (86)
Chiffon Cake (36)

DINNER DISHES
Vegetable Panade (87)
Fried Eggs Colbert Style (22)
Pork Chops with Turnips (88)
Italian Ravioli (55)
Chicken Casserole (58)
Rice with Oranges (89)

84. Apple and Egg Stew.
A few lardons, fat, oil, or butter, a little flour, three spoonfuls of red or white wine, 1 kilo of potatoes, onions, a bouquet garni, four eggs. Place some bacon bits in a pot, add a little fat, oil, or butter, depending on what you have on hand. Thicken with a little flour. When everything is golden brown, pour in three spoonfuls of red or white wine, according to taste. Thin the sauce with hot water and add peeled and sliced ​​potatoes. Add onions and, if desired, a bouquet garni, boil for five or ten minutes, and simmer for an hour and a half.
You will also have prepared four hard-boiled eggs, which you will cut into slices. When ready to serve, place the stew in a stovetop dish. Add the sliced ​​eggs to the sauce and, after putting the dish on the stove for a minute, serve piping hot.

85. Breton Rabbit Stew. One and a half pounds of rabbit, half a pound of fresh pork, butter or fat, a spoonful of flour, half a liter of cider, salt, pepper, a bouquet garni, half a liter of red wine, a few onions, and croutons fried in butter.
Cut the rabbit into pieces. Also dice the piece of fresh pork. Brown everything in butter or fat; sprinkle with a spoonful of flour, then moisten with half a liter of cider and add boiling water so that all the pieces are covered; season with salt and pepper, and add a bouquet garni. When the stew has boiled for an hour, add half a liter of red wine; then onions browned in butter or fat, and finally the rabbit's liver, pounded and crushed with the blood. Let it boil for two more hours; thicken the sauce with a little starch, if desired. Serve hot, placing croutons fried in butter around the dish.

86. Italian Timbale.
A knob of butter, half a pound of pork loin, half a tablespoon of powdered sugar, a good tablespoon of flour, 125 grams of macaroni, two onions, spices, two tablespoons of tomato sauce, and 125 grams of Gruyère cheese.
Brown half a pound of pork loin cut into small strips the size of two fingers in a knob of butter; add half a tablespoon of powdered sugar. When the meat has browned, sprinkle it with a good tablespoon of flour.
Moisten with enough water to cook 125 grams of macaroni; add two very finely chopped onions, your favorite spices, and a quarter of the macaroni, boiled for ten minutes in salted water. Bring to a boil over high heat for fifteen minutes and simmer for one hour. When ready to serve, add the tomato puree and half a quarter of grated Gruyère cheese to the sauce; heat for a few seconds and serve piping hot.

87. Vegetable Panade.
Two carrots, two turnips, two leeks, two potatoes, some green vegetables, a few sorrel leaves, green lettuce leaves, a green cabbage leaf, etc.; stale bread, a little milk or cream, and an egg yolk.
Cook all these vegetables and the stale bread in a little water over the stove for an hour and a half. Strain everything, add a knob of butter, a little milk or cream, etc., even an egg yolk, and serve.

88. Pork Chops with Turnips.
Four pork chops, fat or butter, salt, pepper, a pound and a half of turnips.
Brown the chops well on both sides, then place them on a platter. Place peeled and halved turnips in the pot if they are too large; brown them, then remove them to place the meat back at the bottom of the pot.
Then season your chops with fine salt and place the turnips back on top of the meat.
If the sauce at the bottom of the pot seems too thin, pour in a few spoonfuls of hot water, cover the pot, and let it cook for ten minutes, then simmer for an hour and a half.

89. Orange Rice.
250 grams of rice, two or three oranges, one tablespoon of granulated sugar.
Cook 250 grams of rice in boiling water without any seasoning. The cooking time is thirty-five to forty minutes. You will also have purchased two or three oranges, depending on their size. Peel the oranges, detach the slices, remove the seeds and put these slices in boiling water with a spoonful of granulated sugar. Leave them there for fifteen minutes. Pour the rice into a dish, place the cooked orange slices on top, and drizzle with the cooking juices.