LUNCH DISHES

Italian Timbale (86)
Chambord-Style Trout
Rib Steak with Mushrooms
Ostend-Style Tomatoes
Veal Jardinière (70)
Banana Croquettes (101)

DINNER DISHES

Tomato Soup
Polish-Style Pike (94)
White Mushroom Crusts
Squabs in Papillotes
Baked Peas
Apricot Cream (107)

Chambord-Style Trout.
Salmon trout, truffles, bacon strips, white wine, sweetbreads, butter, mushrooms, fish dumplings, crayfish, and financier sauce.
Scale, gut, and wash a salmon trout. Cut off the fins and tail. Remove the skin from one side. Prick this side with truffles cut into the shape of nails. Cover the pricked area with a strip of bacon, and place in a fish kettle with half water and half white wine, so that the fish is not covered. Cover the trout with buttered paper and bake for an hour, basting occasionally with the cooking liquid. Remove, drain the fish, and remove the bacon strip. Place on a long platter. Garnish with pieces of pricked sweetbreads, cooked in their own juices and well glazed; pieces of eel cooked in butter and also glazed, large mushrooms, fish quenelles, cooked truffles, and beautiful crayfish.
Arrange this garnish tastefully and serve with a financier sauce in a separate sauceboat. The trout slices are prepared in the same way as whole trout.

Steak with Mushrooms.
A one-pound rib-eye steak, butter, white wine, broth, mushrooms, and lemon juice.
Brown the rib-eye steak with hot butter in a sauté pan, allowing each side to brown. Remove the steak and make a light roux with the butter, then return it to the pan. Moisten with a little white wine and broth and simmer gently for one hour.
Ten minutes before the end of cooking, add the mushrooms. When finished, serve the steak on a warm platter, surrounded by the mushrooms, and finish the sauce by stirring in a small knob of fresh butter and a few drops of lemon juice.

Ostend-Style Tomatoes.
Four large tomatoes, eight oysters, 30 grams of butter, 10 grams of flour, two tablespoons of cream, salt, cayenne pepper, and breadcrumbs.
Blanch the tomatoes by plunging them into boiling water for two minutes. Make a small hollow around the stem, remove the water and seeds. Remove the oysters from their shells and place them in a small saucepan with their water. Let them boil, then immediately remove from the heat and poach, covered. Combine 15 grams of butter and the flour over low heat, cook for three or four minutes, then moisten with the oyster cooking liquid. Add the cream and bring to a boil. Season with salt and pepper, and thicken with the remaining butter off the heat. Add a little cayenne pepper. Place the oysters in this sauce. Fill the tomatoes with this mixture, sprinkle with breadcrumbs, and brown in the oven for ten minutes.

White Mushroom Crusts. 300 grams of mushrooms, 90 grams of butter, 20 grams of flour, two deciliters of water, one egg yolk, salt, pepper, a teaspoon of vinegar, and a breadcrumb.
Clean the mushrooms by removing the earthy part; do not peel them. Wash them quickly in fresh water, pat them dry with a cloth to remove all the water, and slice them.
Add them to a saucepan containing two deciliters of boiling water, 10 grams of butter, a teaspoon of vinegar, and a pinch of salt. Cook, covered, over moderate heat for five to ten minutes. Drain the mushrooms and pass them through a sieve. Combine the remaining butter and the flour over low heat, cook for two minutes, and then add the milk. Season with salt and pepper. Stir over low heat until the mushrooms begin to boil. Gradually add the purée and mix well. Serve immediately.
If the purée needs to wait, pour a little of the mushroom cooking liquid over it to prevent a surface film from forming. Whisk vigorously before serving.

Pigeon en papillote.
Two young squabs, salt, pepper, butter, breadcrumbs, bacon, spring onions, mushrooms, parsley, and spices.
Pluck, gut, and flambé the squabs; cut them in half lengthwise; flatten them, and season with salt and pepper. Then place them in a saucepan with butter, turning them over occasionally. Remove, let cool, and press. Loosen the bottom of the pan with one or two spoonfuls of the juices; mix in a stuffing composed of cooked livers, breadcrumbs, grated bacon, spring onions, mushrooms, and finely chopped parsley; season with salt, pepper, and spices; turn over for a moment on the stove and cover the squabs on each side with a layer of this stuffing. Place each squab on a sheet of thick, oiled paper, folding the paper all the way around to completely envelop the squab. Grill for ten minutes; remove, arrange the squabs on a platter, and serve wrapped in their papillotes. You can add more elegance to this dish by simulating chops, that is, completely deboning each half of the squab, leaving only the thigh and leg, which then simulate the handle of the chop.

Peas with Bacon.
One liter of peas, 125 grams of smoked bacon, one lettuce, half a liter of stock, a teaspoon of flour, and 50 grams of butter.
Wash, drain, and tie the lettuce. Cut the bacon into thin slices. Remove the rind. Place the peas in a saucepan with 30 grams of butter, the chopped bacon, and the lettuce. Moisten with half of the broth. Cover and bring to a boil over moderate heat. Cook for thirty to forty minutes, gradually adding the remaining broth. Two or three minutes before serving, untie the lettuces, thicken with the remaining butter kneaded with flour; heat for two minutes and serve.
This dish is refined by thickening the sauce with an egg yolk before adding the butter kneaded.

THE HEARTH CRICKET.

A LITTLE BIT OF EVERYTHING

Dessert wine. (Blackberry wine.) Blackberries are crushed in a vat; an equal amount of water is added; the mixture is allowed to stand for twenty-four hours. After this time, it is passed through a coarse sieve and, after adding 200 grams of sugar to each liter, it is fermented. When the liquid is clear, it is bottled.

Currant wine. Take two parts destemmed, ripe currants and one part raspberries; the quantity should be sufficient to express 50 kilos of juice. Ferment according to the usual rules. When fermentation is complete, add one and a half liters of rectified spirits of wine and 3 kilos of sugar. Then pour everything into a barrel and place it in the cellar, where it remains for a year. Then bottle it.

Malvador Wine (Imitation). - Have sixteen liters of old white wine; sweeten it with 2 kilos of powdered sugar, add 15 grams of safflower flowers, a little cachou, and 1 kilo of well-crushed Malaga raisins. Boil everything for just one minute; let it cool, filter through a canteen, and place it in a tarred barrel.

Malvador Wine (Imitation). Place in a small barrel 12 liters of white wine must, reduced by one-third at boiling point and well skimmed, 1 deciliter of roasted coffee infusion, 5 centilitres of clove infusion, 15 centilitres of molasses, the same amount of walnut husk liqueur, and 30 liters of white wine. Stir well, rolling the barrel; let stand until completely clarified; carefully rack and bottle.

Madeira wine (imitation). Take 10 liters of good white wine, dissolve 50 grams of sugar and the same amount of ordinary honey in it; add 6 deciliters of 35% alcohol. Dissolve two large pinches of hop flowers in this mixture. Strain after eight days of infusion and bottle.