LUNCH DISHES

Glazed ham (211)
Trout shells au gratin (229)
Mushroom crusts (271)
Beef mince with poached eggs (272)
Artichoke confit (148)
Basque cake (273)

DINNER DISHES

Julienne (184)
Portuguese eggs (166)
Veal sweetbreads à la champenoise (274)
Celery with cream (275)
English saddle of mutton (100)
Noisettine (276)

271. Mushroom crusts.
A pound and a half of mushrooms, salt, a spoonful of vinegar, 75 grams of butter, parsley, spring onions, pepper, flour, four slices of breadcrumbs, two egg yolks, a squeeze of lemon.
Take freshly picked and unopened mushrooms; peel the tops without breaking them, trim the end of the stem and cut them in two or four, depending on their size; the small ones are left whole. Throw them as they are in a bowl of fresh water, lightly vinegared; drain them and plunge them into boiling water, with a pinch of salt and a spoonful of vinegar. After a quarter of an hour of cooking, remove them; sauté them with 75 grams of butter, a little chopped parsley and spring onions, pepper, two pinches of flour, and moisten with a spoonful of hot water. Let boil for ten minutes. Meanwhile, toast four slices of breadcrumbs, place them on the serving dish; then thicken your sauce with two egg yolks, a squeeze of lemon, and pour it all over your slices.

272. Beef hash with poached eggs.
Four eggs, 400 to 500 grams of lean beef slice, 300 grams of raw smoked York ham, 50 grams of butter, one onion, salt, pepper, nutmeg, a glass of white wine, 3 deciliters of tomato sauce.
In 50 grams of butter, brown a large onion; when it is nicely browned, add the beef and ham, finely chopped, salt, pepper and a little nutmeg. Reduce gently and glaze with a good glass of white wine; add 3 deciliters of reduced tomato sauce and cook in the oven, covered, for thirty minutes. Meanwhile, skillfully poach your four eggs in lightly salted water. Then remove your hash from the oven, arrange it on a deep dish. Cover it with your eggs and surround with the tomato sauce, which should be sufficient and a little thick.

273. Basque cake.
125 grams of fine butter, 125 grams of caster sugar, one egg, flour, jam.
Take 125 grams of butter, very fine, which you knead with 125 grams of caster sugar. When the mixture becomes like a white cream, you will break a whole egg into it. Then you will add flour in the quantity necessary to form a ball of dough that does not stick to the hand. Spread it on a floured table, as if to make a pancake, removing half of it. Take this first part of dough, flattened well with a rolling pin, place it on a buttered baking sheet and cover it with a good layer of jam. With the other part, make a second pancake; place it on the first, make a few small incisions, quite deep, with a knife; brown it with an egg yolk or a little milk and cook in a low oven for about half an hour.

274. Sweetbreads à la champenoise.
Two sweetbreads, a thick slice of smoked York ham, a dozen mushrooms, two carrots, two medium truffles, 100 grams of fine butter, a little flour, a glass of Madeira, a lemon juice.
After having drained, blanched, put in a press and pricked the sweetbreads, cook them gently, in the juice. Then, in another saucepan, sweat » a thick slice of smoked York ham; when it is half cooked, cut it into cubes; add a dozen mushrooms, two good carrots cut into rounds and two medium truffles in small pieces; add your sweetbreads and 100 grams of fine butter; sprinkle with a little flour, moisten with a good glass of Madeira and adjust the seasoning.
Reduce so that there is only a very short sauce left; add a lemon juice when serving. Arrange the glazed sweetbreads on a semi-deep dish, surrounded by their garnish.

275. Celery with cream.
A kilogram of celery, 80 grams of butter, a little starch, salt, pepper, nutmeg, two egg yolks, croutons fried in butter.
Peel your celery and cut it into small, equal pieces; blanch it in salted water and drain it completely. Put 80 grams of butter in a saucepan, throw in your pieces, sauté them quickly and sprinkle them with a little starch; then moisten with a little hot water. Add salt, pepper, a little nutmeg, if the taste suits you; let reduce over a low heat for a good quarter of an hour. Then make a liaison with two egg yolks diluted in a glass of cream and mix everything together. Serve your celery surrounded by croutons fried in butter.

276. Noisettine.
To prepare this excellent cake, take 100 grams of potato starch, 150 grams of caster sugar, 150 grams of hazelnuts, four eggs, 125 grams of butter and a packet of Alsatian yeast.
Throw your hazelnuts, freed from their shells, into a bowl of boiling water; you will thus remove their skin very easily. Then dry them and crush them finely in a mortar, adding a little rum. Then work, for a good twenty minutes, four egg yolks, with the butter and caster sugar; you will obtain a very homogeneous and pale-coloured mixture; add the crushed hazelnuts, then the starch, and work again for a good quarter of an hour. At the last moment, incorporate the butter and the four egg whites, beaten until very stiff. Pour everything, well beaten, into a heavily buttered mould and bake for three quarters of an hour or an hour, in a low oven. Unmold while hot and serve cold.

THE HOUSE'S CRICKET

A LITTLE BIT OF EVERYTHING

Neapolitan tomatoes.
Cut the tomatoes in half, remove the seeds and the largest fibers, salt and pepper.
Make a very thick sauce with flour, butter, grated cheese, a little water; add two egg yolks, the whites beaten until stiff: Fill your tomatoes with this paste and bake in the oven for twenty to thirty minutes.

Eggplants with cream.
Cut the eggplants in half, without peeling them; remove the inside, chop it and mix it with a very thick white sauce to which you add grated Gruyère cheese. Fill the inside of the eggplants with this mixture and bake in the oven.

Thrushes with juniper.
Eight thrushes, a piece of butter (a quarter), salt, pepper, thirty-two grains of
juniper, a little broth.
Take eight thrushes, if there are four of you; pluck them carefully, remove their eyes, then truss them up. In a saucepan, put a good piece of butter. very fresh, a quarter for eight thrushes. When it is well browned, place your thrushes in the saucepan and brown them on each side. This operation must be done over a good heat. Salt, pepper and add four to five grains of juniper per thrush. Moisten with a little broth, remove the saucepan to the side of the heat and let simmer for half an hour, then serve.