LUNCH DISHES
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Herring Gratin (90)
Small Carrot Pâtés (91)
Hake Spanish Style (37)
Duchesse Potatoes with Parmesan (69)
Veal Jardinière (70)
Frangipane Tart (92)
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DINNER DISHES
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Mock Turtle Soup (93)
Eggs Milanese (40)
Pike Polish Style (94)
Cauliflower Bread (21)
Poultry Chops (95)
Chicken Mousseline Cake (36)

90. Herring Gratin.
Four herrings, one small onion, milk, butter, breadcrumbs, pepper, nutmeg.
Fry a small, very finely chopped onion in butter until golden brown. Take the flesh of three or four herrings, which you will first have desalted for two hours in milk. Cut this flesh into small pieces, add it to the onion and double the amount of breadcrumbs. Season with pepper and nutmeg. Add a spoonful of well-reduced allemande sauce. Stir for a few minutes over the heat. Pour onto a plate and let it cool. After this, take this mixture in portions and roll them into the shape of herrings. Place them on a sheet of buttered paper placed on a baking sheet. Add the heads and tails, which you have taken care to keep. A few minutes before serving, let them brown in the oven on both sides and place them on a small plate. They are also sometimes served en papillotes or in small paper cases prepared for this purpose.
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91. Small Carrot Pies. A few carrots, two eggs, parsley, chives, a spoonful of reduced béchamel sauce, puff pastry.
Dice a few carrots, leaving out the cores, blanch and coat in butter with two chopped hard-boiled eggs, a little chopped parsley and chives, a spoonful of reduced béchamel sauce, season, and let cool. Cut round puff pastry rounds into seven turns, fill with carrot salpicon, moisten the edges, and bring them together to form a small oval pie. Place them on a lightly moistened baking sheet, seam side up, brown, and score. Bake in a low oven, arrange in a pyramid on a napkin, and serve. The fillings for these little pies can be varied endlessly. for example, with rice and eggs, cabbage, minced fish, minced beef, veal, or game, mushroom salpicon, morels, lobster, or crayfish tails, etc.
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92. Frangipane Tart.
Six egg yolks and one whole egg, 200 grams of fine flour, 100 grams of sugar and a grain of salt, six deciliters of milk, 100 grams of butter, four spoonfuls of ground almonds, 100 grams of butter cooked to a hazelnut consistency, and a thin shortcrust pastry.
Prepare a frangipane cream as follows: Place six egg yolks and one whole egg in a bowl; add 200 grams of fine sifted flour, 100 grams of sugar, and a grain of salt; mix with six deciliters of milk; transfer to a saucepan; add 100 grams of butter. Cook this cream over very moderate heat, keeping an eye on it, until it is very smooth. As soon as it has boiled for a few minutes, remove it from the heat and add four spoonfuls of ground almonds and 100 grams of hazelnut-cooked butter, mixing well. Line a pie dish with thin shortcrust pastry, fill the inside with the cream, and smooth it out. Then, using thin strips of pastry, form a latticework, sealing them with the pastry from the edge. Lightly brown, place on a baking sheet, and bake for twenty-five minutes in a low oven. When ready to remove, sprinkle with sugar, glaze, and serve cold.
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93. Mock Turtle Soup. A quarter of a calf's head, thyme, parsley, onions, cloves, bay leaf, lean ham, mushrooms, butter or "Végétaline" flour, juice, a tablespoon of Madeira, two egg yolks, cayenne pepper, half a lemon.
Since turtle soup is rarely used due to the care it requires and its high cost, we only give the one that is an imitation and therefore the most commonly used.
Half-cook a portion of a calf's head (a quarter), preferably the top part, in water and salt, after blanching and preparing it in advance. Cut it into fairly small pieces and add thyme, parsley, basil, onions, cloves, bay leaf, lean ham, and mushrooms if you have any. Sauté all of this without the bouquet in butter, then remove and make a roux in which you will return everything. Cover with the quantity of water needed for the soup, which should have a consistency roughly equal to that of a coulis. Cook for about two hours. Add, if desired, a tablespoon of Madeira, some juice, two hard-boiled egg yolks, cayenne pepper, and a little lemon juice.
When ready to serve, remove the onions and bouquet garni. This soup, exceedingly nourishing, is very popular in England, where the quantity of cayenne used makes it sought after. It should be served boiling in small bowls so that it doesn't get cold. It is not used at a formal dinner.
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94. Pike Polish Style. A pike of about 1 kilo, vegetables and roots, butter, thyme, bay leaf, half a pound of crushed black grapes, half a bottle of good Madeira, a glass of rum, a quarter of fine butter, the juice of two lemons, salt, pepper, nutmeg, and 125 grams of chicken glaze.
Roughly dice various vegetables and roots and coat them generously in butter with thyme and bay leaf. When they are sufficiently colored, add half a pound of crushed black grapes, half a bottle of good Madeira, a glass of rum, a quarter of fine butter, the lemon juices, salt, pepper, and nutmeg, and about 125 grams of chicken glaze. Mix everything together so that the butter and ice melt. Then pour this mixture into a fish kettle. Place the pike on its foil in this mixture, cover it, and seal it all with paste. Bake gently for an hour and a half before serving. In a bain-marie, you will have a well-reduced espagnole to which you will add a few spoonfuls of the well-degreased pike cooking liquid, and which you will send to a sauceboat; as for the pike, you will carefully slide it onto a platter and baste it with its degreased and napkin-dried cooking liquid. This pike is also sometimes served stuffed.
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95. Poultry Chops.
A fine chicken, a quarter of thick double cream, egg, butter, truffles.
Remove the chicken fillets, taking care to leave the stumps, trim the fillets and chop them, including the filet mignon, one after the other very finely, adding the very thick double cream from time to time; season lightly, shape each fillet into a chop with the blade of a wet knife; coat once with egg and once with butter; Place them on a clean grill to grill just before serving, as it is essential that these chops be eaten immediately after grilling; you can wrap the stubs in a small papillote. Arrange and garnish the well with sliced ​​truffles; serve with a succulent supreme.

THE HEARTH CRICKET.