LUNCH DISHES
Meat pâté (253)
Tomatoes with anchovies and shrimps (254)
Matelote marinière (255)
Chicory bread (221)
Hare à la Périgord (248)
Omelette with kirsch (219)

DINNER DISHES
Mimosa consommé (76)
Eggs on the sofa (256)
Sole à la parisienne (187)
Eggplant à la genevoise (213)
Goose in salmis (257)
Hazelnut rolls (258)

253. Meat pâté. A pound of raw calf's liver, 250 grams of fresh bacon, an egg, salt, pepper, thyme, bay leaf, shallot, a glass of dry white wine, a slice of bread soaked in broth, truffle trimmings, bacon strips.
Chop together and very finely a pound of raw calf's liver, which you can replace with very fresh pork liver, and 250 grams of fresh bacon. Add to the mince a whole egg, salt, pepper, thyme and bay leaf powder, as well as a chopped shallot. Pass the mince through a sieve, if you do not have a mincer, because the important thing is to have a fine purée. Sprinkle with a large glass of dry white wine and mix intimately a slice of bread soaked in broth and well moistened. You can also add the contents of a can of truffle trimmings. Knead and work the mince carefully.
Garnish the bottom of a clay pot with thin strips of bacon. You can also garnish the sides and cover the pot with it, which you have placed in the pot, packing the meat down without exaggeration. Cook for one hour in a moderate oven.

254. Tomatoes with anchovies and shrimp. Four medium tomatoes, one mayonnaise, parsley, eight anchovy fillets, two salads, 125 grams of
shrimp.
Cut the tomatoes in half crosswise, carefully removing the seeds. Turn the tomatoes over on a sieve, so that the juice flows out, and hollow out the heart of each half tomato a little. On the other hand, prepare a nice thick mayonnaise (put an egg yolk in a bowl and pour in oil drop by drop, stirring constantly; pepper, salt and add a spoonful of vinegar. To season it more strongly, add one or two spoonfuls of mustard and a small pinch of cayenne pepper). Fill the tomato halves with this tomato sauce, so that they form a small dome that you will sprinkle lightly with chopped parsley. On each small dome, place an anchovy fillet, which you will roll on your finger. On a large round dish, arrange the tomato halves in a crown. Have two nice curly salads, of which you will only take the very yellow leaves. Wash them, drain them and place them in a pile in the middle of the dish. Peel a quarter of a pound of shrimp and sprinkle them over the bouquet of salad; a small sprig of curly parsley will be slipped between the tomatoes.

255. Matelote marinière. A pound and a half of fish (perch, small eel, carp or barbel), four onions, a bouquet garni, thyme, bay leaf, pepper, salt, red wine, a glass of cognac, a good knob of butter, a little flour, fried croutons, a few crayfish.
Clean the fish carefully, cut them into pieces and put them in a saucepan with four onions, a bouquet garni, thyme, bay leaf, pepper, salt. Cover the fish completely with red wine, cook over high heat and, when the liquid begins to boil, add a glass of cognac. Let it cook as long as necessary for the fish to be cooked, but be careful to check often if the wine reduces well. If it reduces too quickly, keep it on the side of the stove; if it does not reduce sufficiently, put it on a higher heat. Towards the end of cooking, add a good piece of butter mixed with flour; the sauce will thus become thicker and creamier. It should have reduced by about a third. Then take the pieces of fish, arrange them on a deep dish; strain the sauce, pour it over it; garnish the dish, all around, with fried croutons and, if you wish, with some crayfish cooked in white wine.

256. Eggs on canapé. Four croutons of brown bread, four eggs, butter, a spoonful of flour, a little milk, a little double cream, a little tomato puree, salt and cayenne pepper.
Cut four croutons from brown bread and roast them in butter. In addition, poach four eggs. For the poached egg to be successful, it must have a round shape and the white must be all gathered in a regular shape.
So use a very wide saucepan, but not very high. Fill it with water in which you put a good quantity of salt. Wait until the water is boiling, then break the eggs very close to the surface to prevent the egg white from scattering. Be careful not to put too many eggs at a time, so that they cook well, and bring the white back to the yolk. After about three minutes, they will be cooked. Remove them very delicately with the skimmer and drain them well. Place an egg on each crouton. In addition, make a light béchamel with a piece of butter as big as an egg, a spoonful of flour and a little milk. Thicken it with a little double cream. Add very little tomato puree, only to give it a pink tint, salt and cayenne pepper. Pour the sauce over the eggs.

257. Goose in salmis. Half a young goose, a piece of butter or "vegan", a little flour, half a glass of broth, as much red wine, a shallot, a bouquet garni, pepper, salt, half a lemon, slices of toasted bread.
Put a piece of butter in a saucepan, brown the pieces of goose; add a little flour; add half a glass of broth, as much red wine, a whole shallot, so that you can take it out before serving, as well as a bouquet garni, pepper, a little salt. Leave to cook for two hours. At the last moment, add half of the juice in toasted slices. Arrange the game on top. Drizzle with the sauce and serve.

258. Hazelnut rolls. 150 grams of butter, six egg yolks, 300
shelled and roasted hazelnuts, two egg whites, 250 grams of flour, 250 grams of sugar, roasted.
Put them in a mortar with two egg whites Get 300 grams of shelled hazelnuts and eggs and pound them as finely as possible. Add half a pound of flour, half a pound of sugar, 150 grams of butter and six egg yolks. Work this dough to make it very smooth and very long well united. And then cut the dough into small pieces of long shape with the rolling pin by flattening it, Butter a sheet pan. Arrange
on it all the small piles of dough and put in a moderately hot oven. When the rolls have taken on a beautiful golden color, remove them from the sheet pan and let them cool on the dish.

THE CRICKET IN THE FIREPLACE.