LUNCH DISHES

Veal's Head with Vinaigrette (119)
Hake Spanish Style (37)
Beef Brains in Sauce (131)
Carrot Soufflé (132)
Marinière Salad (133)
Jean-Bart Melon (134)

DINNER DISHES

Cardinal Soup (135)
Belgian Eggs (38)
Cauliflower Mayonnaise (47)
Headless Birds (111)
Braised Lettuce (136)
Fruit Briquettes (112)

131. Beef Brains in Sauce.
One beef brain, one glass of white wine, a bouquet garni, one onion, one carrot, salt, pepper, thyme, bay leaf.
Soak the brains for ten minutes in cold or warm water; Using a very sharp knife, remove the thin skin covering it; wash it in several waters. Place three glasses of hot water, one glass of white wine, one thinly sliced ​​onion and carrot, a bouquet garni, and the condiments listed above in a saucepan; bring this liquid to a boil and add the brains; cook gently for thirty minutes.
Carefully remove them with a slotted spoon; arrange them in a warm dish and pour into a matelote sauce, either blond, tomato, or white wine.

- Matelote sauce: One onion, one and a half glasses of red wine, a bouquet garni, 30 grams of butter, a spoonful of flour, salt, pepper, and two bowls of water.
Brown a large sliced ​​onion in the butter; add red wine and a bouquet garni. Reduce by half, add a poached amount of water or broth, a spoonful of flour dissolved in a little water, salt, and pepper, and strain through a fine sieve after twenty minutes of cooking.
- Blonde sauce: One glass of white wine, one onion, salt and pepper, 40 grams of fresh butter, two cups of broth, one and a half spoonfuls of flour, two egg yolks.
Chop an onion, place it in a saucepan with a glass of white wine and half the butter; reduce completely until the onion turns brown; at this point, add the flour and hot broth; whisk, season with salt and pepper, and thicken the sauce with two egg yolks and the remaining butter.
- Tomato sauce: One pound of tomatoes, a quarter of an onion, a small carrot, a little parsley, a spoonful of flour, salt, pepper, and 25 grams of butter.
Wipe the tomatoes, remove their stems, quarter them, and place them in a saucepan with a piece of onion, parsley, a thinly sliced ​​carrot, salt, and pepper. Cook for a good half hour; pass through a sieve or colander. Return to the heat with a knob of butter, a spoonful of flour, and a good cup of water or broth. Cook for another quarter of an hour, stirring with a whisk.
- White wine sauce. One glass of white wine, one sliced ​​onion, one carrot, one bay leaf, a small sprig of parsley, a little thyme, salt, pepper, one and a half tablespoons of flour, 25 grams of butter, one egg, and two cups of water.
Put a glass of white wine and all the vegetables listed in a saucepan and cook until the liquid is reduced by half.
Meanwhile, prepare a white sauce with water or broth; Add the flavored wine without the vegetables. Thicken with an egg yolk.

132. Carrot Soufflé.
350 grams of new carrots, one and a half deciliters of heavy cream, half a deciliter of cold milk, 50 grams of butter or "Végétaline", a teaspoon of starch, a pinch of salt, 50 grams of sugar, two egg yolks, four egg whites, two sponge fingers.
Peel the carrots, rub them dry with a cloth, and slice them. Place them in a saucepan with half the butter and a deciliter of water. Sprinkle with salt, cover, and bring to a boil. Then remove from heat and simmer gently for half an hour; strain through a sieve and add the caster sugar. Heat the purée, let it thicken uncovered, then gradually add the cream. Bind with the cold-dissolved starch, boil once or twice, then add the egg yolks and the rest of the butter off the heat; crumble the biscuits and add them. Whisk the egg whites and add them, cutting them into the mixture without stirring too much. Pour the mixture into a buttered dish or a timbale. Bake for twenty to twenty-five minutes. Five minutes before the end of cooking, sprinkle with sugar, glaze, and serve immediately.

133. Marinière Salad.
500 grams of pollock, 100 grams of rice, a bunch of watercress, 50 grams of onions, 15 grams of fat, 30 grams of oil, 15 grams of vinegar, 300 grams of salt, one bay leaf, one gram of thyme, 2 grams of parsley, and pepper.
Take a pound of pollock and place it in boiling water (one and a half liters of water with a spoonful of coarse salt, a bay leaf, a sprig of thyme, and parsley, all tied with a string).
Peel and slice two medium onions. Melt the fat to a hazelnut size. As soon as it's hot, brown the onions. Pour in two glasses of warm water and let it boil for about ten minutes. Strain the liquid, reheat it, and add three spoonfuls of rice.
Wash the watercress and strip the leaves. Remove the skin and bones from the pollock; mash the flesh, and mix with the chopped watercress and the well-seasoned, well-cooked rice. Sprinkle with salt, grind a few times, and drizzle with two tablespoons of oil and one tablespoon of vinegar. This original dish is best served warm. It is very filling.

134. Jean-Bart Melon.
One melon, mixed fruits (strawberries, raspberries, blackberries, cherries, peaches, apricots, pineapple), sugar syrup, vanilla.
Take a medium-ripe melon, cut a six-centimeter diameter cap around the stem, allowing for easy insertion of a spoon; empty the core of the melon, carefully removing all the seeds.
Fill the melon with mixed fruits such as strawberries, raspberries, blackberries, cherries, peach slices, apricots, and thinly sliced ​​almonds; Pour a sugar syrup over these fruits, which you will make as follows:
- Melt 150 grams of sugar in 75 grams of water while still hot. Add a few drops of vanilla, pour this boiling syrup over the fruit inside the melon, filling it. Replace the cap on the melon and place it in a very cool place where you will let it cool for at least six hours, or better overnight. The melon should be cut at the table, or just before serving, into slices across its entire thickness. Hard-fleshed fruits, such as cherries, should be boiled in the sugar syrup before filling the melon to soften them.

135. Cardinal Soup.
Two liters of water, 500 grams of tomatoes, 500 grams of potatoes, salt, three tablespoons of cream of rice, a quarter of a liter of milk. Boil two liters of water and cook together: 500 grams of chopped tomatoes and 500 grams of potatoes; add a little salt. This soup should boil for three hours. Then pass it through a fine sieve, bring back to a boil, and add three tablespoons of cream of rice diluted in a quarter of a liter of milk. Stir with a wooden spoon and let the soup simmer for another ten minutes. Serve piping hot.

136. Braised Lettuce.
Eight heads of lettuce, water, salt, 125 grams of fatty and lean bacon, pepper, half a liter of broth, 30 grams of kneaded butter with 10 grams of flour, and a bouquet garni.
Remove any wilted leaves from the lettuce. Trim the cores so that the leaves do not fall apart. Wash in cold salted water, soak for a few minutes, and drain. Blanch them by plunging them into boiling water salted to 10 grams per liter. Bring back to a boil, cover, and let boil for ten minutes. Place them in a dark saucepan with thin slices of bacon. Season them with salt and pepper, moisten them with the broth, add the bouquet garni, and bring to a boil. Cover with buttered paper, seal tightly, and remove from heat to simmer for an hour. Fifteen minutes before serving, drain the lettuce and strain it. Thicken the sauce with juice and return the lettuce to the sauce. Arrange and serve in a vegetable dish.

THE HEARTH CRICKET.

A LITTLE BIT OF EVERYTHING
ARTICHOKES

- Artichokes with white sauce. Trim the stems of the artichokes, remove any damaged leaves, and trim the ends of the others. Wash in cold water. Cover the artichokes with boiling water, add a little salt, and cook for about half an hour.
Remove them from the boiling water and drain. Make a white sauce with the cooking water by adding half the milk or vegetable stock.
- Artichoke remoulade. Cook the artichokes as usual and serve them with a sauce prepared as follows: Chop and pound a handful of sorrel, parsley, and chervil. When you have obtained a very fine paste, add a hard-boiled egg yolk, a raw egg yolk, and a piece of breadcrumbs soaked in milk and squeezed into a mortar. Continue to pound vigorously while gradually adding olive oil, salt, and lemon juice. This sauce should be very thick.
- Artichokes à la barigoule. Take small, tender artichokes; remove half the leaves and trim the ends of the others. Then place the artichokes in a light roux diluted with boiling water or vegetable broth. Simmer for an hour and a half, making sure they remain whole. Add a pinch of salt and, to thicken the sauce, a little tomato puree.
- Artichoke bottoms in juice. Steam your artichokes, or, if you don't have a pot, cover them with boiling water. Level the bottoms; place them in a light roux diluted with a little tomato sauce. Leave them in this sauce for about ten minutes, so that they are well coated. Serve as an appetizer or as a side dish.
- Artichoke Bottoms Au Gratin. Steam the artichokes. Remove the leaves and hay. Place the bottoms in a baking dish. Cover them with a white milk sauce, grated Gruyère cheese, and breadcrumbs. Bake for twenty minutes. When the artichokes are cooked in advance, when removing them from their cooking water, to prevent them from browning, immerse them in water to which you add a little lemon juice.