LUNCH DISHES

Périgord-style eggs (146)
Languedoc veal tongue (147)
Macaroni and cream timbale (90)
Artichoke confit (148)
Polish roast chicken (61)
Cherry pudding (139)

DINNER DISHES

Faubonne soup (131)
Ham crusts (41)
Italian stripe (149)
Lettuce bread (138)
Roasted pigeons with morels (150)
Pineapple salad (151)

146. Périgord-style eggs.
A pound of poultry stuffing, four eggs, a bunch of asparagus tips tied with a little velvety sauce kept warm, a truffle, a little white wine, six round fried bread croutons, a little meat glaze .

Take four small plain molds. Butter these molds with the poultry stuffing; garnish them in the bottom and. around, the thickness of a ten centime coin, leaving a void, in which you put the scrambled eggs with the chopped truffle (cold), do not completely fill the molds, cover with poultry stuffing .

Store these mussels in a saucepan where you have put a little hot water; cover them with a sheet of buttered paper and the lid of the pan; place everything on the corner of the fire; when it boils, leave to poach gently for five to six minutes. Meanwhile, heat the asparagus tips well.

To serve, arrange the fried bread croutons on a round dish, in a ring; unmold a mold on each. Put a little meat glaze in the white wine where the truffle was cooked, reduce a little, sauce lightly with a teaspoon and pour the asparagus tips into the middle of the dish. Serve hot.

147. Languedoc veal tongue
A very fresh veal tongue, salt, bouquet garni, an onion, two cloves, a clove of garlic, a sprig of parsley, a spoonful of capers, two tarragon leaves, two gherkins, two egg yolks , a deciliter of good oil, a tablespoon of vinegar, two spoons of broth.

Remove the turbinate from the tongue and drain it with plenty of water for two or three hours. Afterwards, put it to cook in cold water and, after boiling for some time, remove it, using a sharp knife, remove the skin that covers it.

Put it back in new water, lukewarm, so that it soaks well; salt, add a bouquet garni, an onion studded with two cloves, a clove of garlic; cook over low heat until the tongue is very tender.

On the other hand, prepare the sauce. Finely chop a strong sprig of parsley, a large spoonful of capers, two or three small tarragon leaves, two gherkins.

In a deep dish or in a mortar, put two raw egg yolks, salt and pepper, grind well, add the fine herb mince; turn, gradually pouring in a deciliter of good oil, one or two mouthfuls of vinegar.

Once the tongue is cooked, remove it, drain it well, cut it into 1cm-thick slices; put it back into good shape and place it in a very hot dish. Add two or three spoonfuls of hot broth to your sauce, mix well, and pour this sauce over your tongue. Serve with hot plates.

148. Artichoke confit.
Six very small, very tender artichokes, a few spring onions, salt, pepper, a bay leaf, a few slices of lemon, half a deciliter of oil, white wine.

Take very small and very tender artichokes; remove the first leaves, cut the tips of the other leaves; with the handle of a silver spoon, remove the hay, and throw them gradually into cold acidulated water.

Put some spring onions in a saucepan, so as to cover the entire bottom of the saucepan. On these onions, place the artichokes upright; salt and pepper the inside of each of them, add a bay leaf, a few slices of lemon; drizzle with half a deciliter of oil; squeeze them tightly together; wet halfway with white wine; cover the pan tightly. Cook over low heat. When the artichokes are cooked, remove the pan from the heat, and let them cool while cooking. To serve them, drain them, arrange them on a dish and drizzle them with a little oil.

149. Italian parting.
A pound and a half of nice thick rather than wide skate, a glass of vinegar, a handful of coarse salt, an onion, parsley, 100 grams of fresh butter, a tablespoon of flour, two deciliters of cream, a spoonful of capers, two lemons, pepper and salt, grated parmesan and breading.

Trim the fins of your ray. Remove the head and set aside the liver without breaking it; wash it by rubbing it with a quackgrass brush.

Put enough cold water in a large saucepan to bathe the raic; add a glass of vinegar, a handful of coarse salt, a large sliced ​​onion and parsley. Put on the fire and as soon as it boils remove to the side, and simmer for half an hour. Meanwhile, make the sauce.

Put 100 grams of butter in a saucepan, dilute a tablespoon of flour in it, cook without letting it brown; dilute with two deciliters of cream. This sauce should be quite consistent. At the last moment, add a spoonful of capers, the juice of a lemon, pepper and salt. Remove the skate from the court broth and drain. Carefully lift the fillets, keeping them a little large; butter the serving dish, place the fillets there, cut the liver into diamonds after having dried it well and distribute it around the fillets; butter the top of the dish, water with the sauce. Sprinkle lightly with grated parmesan, then with white breadcrumbs. Put in the oven and brown. Serve with lemon wedges.
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150. Roasted pigeons with morels.
Two pigeons, strips of bacon, butter or vegan, 200 grams of morels, lemon juice, salt, pepper.

Pluck, flame and gut the pigeons; remove their necks, leaving a little of the skin to bridle them neatly; put the liver back inside; bridle lightly and clad with a light bard. Roast over high heat, basting occasionally with butter; cook for twenty-five minutes.

While cooking prepare the morels; choose them very fresh; cut the ends of the tails, split them in two, so that you can wash them better, then put them for four or five minutes in boiling water, salted and tangy with lemon, then remove them and drain them well.

In a saucepan put 150 grams of butter, the juice of a lemon, add the morels, cover the saucepan and let the water they contain reduce well; salt them and leave over low heat. The roasted pigeons, untie them, split them in two lengthwise. Place them on the hot serving dish, squeezing them a little, in the middle of the dish. Pour around the morels, serve with lemon wedges.

151. Pineapple salad.
A very fresh pineapple, crushed sugar, one or two lemons, two deciliters of kirsch.

Remove the leaves from the pineapple, then the tail. Peel it all around and quite hard, so that the fruit does not retain any rough spots.

Then cut the pineapple in half, lengthwise; using a sharp knife, and carefully, remove all the hard and fibrous part from the middle; after which, cut it into thin slices half a centimeter thick. Store these slices in a compote bowl, overlapping them one on top of the other; sprinkle heavily with crushed sugar, squeeze the juice of one or two lemons over the sugar.
But it is preferable to dissolve the crushed sugar in two deciliters of good kirsch and pour it over the pineapple slices. Cover the compote, take it to the cool cellar, and leave it until ready to serve.

THE HOUSEHOLD CRICKET.