LUNCH DISHES

Trout shells au gratin (241)
Roasted cod tail (259)
Truffled pig's trotters (212)
Braised tongue Demidoff (260)
Bordeaux mushrooms (201)
Italian mousse (261)

DINNER DISHES

Rice soup (262)
Poached egg aspic (137)
Chicory bread (221)
Greek-style braised veal (263)
Country-style macaroni (264)
Mocha soufflé (244)

259. Roasted cod tail. A nice, fairly large cod tail, a good piece of butter, salt, pepper, a lemon, a spoonful of flour, a little juice, a glass of Madeira, a pickle.
Cod, or fresh cod, is a very nourishing fish from which you can make an unusual dish. Take a nice, fairly large cod tail, perfectly fresh and hard to the touch. Wash it and dry it carefully in a towel.
Put it in a roasting pan with a good piece of butter, pepper and salt, and roast in a very hot oven for thirty to forty minutes, basting from time to time. Squeeze the juice of a lemon over it. When the cod is cooked, place it on a long, well-heated dish. Put a piece of butter as big as an egg in a saucepan, dilute a large spoonful of flour in it and moisten with the cooking juices of the fish. Let this sauce thicken and add a little meat juice or ice, and finally a glass of Madeira. Pour the hot sauce over the fish and arrange slices of lemon and gherkin in the dish, around the fish. You can also, if you prefer, prepare a Béchamel sauce which will replace the one just mentioned. This fish is served with English potatoes.

260. Braised Tongue Demidoff. One beef tongue, four carrots, one leek, two onions studded with two or three cloves, two cloves of garlic, bacon rinds, a bouquet garni, a few crushed bones, a spoonful of fat, a little broth, a glass of white wine, small mushrooms, a handful of Smyrna raisins soaked in a little brandy, olives, quenelles.
Scrape and wash your tongue carefully, then put it in boiling salted water, in a container where it will bathe completely. Add two carrots, a leek, an onion studded with two or three cloves and two cloves of garlic. Boil in a covered saucepan for two hours. After this time, remove the tongue; reserve the broth, which will make an excellent soup, passing the vegetables from the cooking and thickening it with a little tapioca. While the tongue is hot, remove the skin. Then prepare a braising pan or a large casserole by lining it with bacon rinds, the debris removed from the tongue (skins, nerves, etc.), a studded onion, carrots, a bouquet garni, a few crushed bones, very fresh, and a spoonful of good fat. Season and place the tongue on this preparation. Then brown and stiffen, covered, and over low heat, for twenty to twenty-five minutes, turning frequently; moisten with a little broth, reserved from the soup, and a glass of white wine, and let reduce again very gently for two to two and a half hours. Prepare small mushrooms, blanched in boiling salted water; a handful of Smyrna raisins, previously soaked in a little brandy; pitted olives and, if desired, quenelles, cut into slices. Arrange as a garnish around the tongue, cover with the reduced sauce and serve very hot.

261. Italian Mousse. - Eight egg yolks, four heaping teaspoons of powdered sugar, four aperitif glasses of Marsala or good dry white wine (in this case, you can spice it up with rum or kirsch) and a little grated lemon zest.
First rub cold and continue over a very moderate heat until it becomes frothy and slightly thick. It should not boil. Remove from the heat, whisking constantly, and pour into balloon glasses.

262. Rice soup. 150 grams of rice, one and a half liters of broth, two eggs, a handful of grated Gruyere cheese, a little nutmeg and a tiny bit of white pepper, butter.
Cook 150 grams of rice in one and a half liters of boiling broth; beat in the soup tureen two eggs, whites and yolks, a good handful of fresh grated parmesan, a little nutmeg and very little white pepper. After twenty minutes, the rice being cooked, pour it little by little into the soup tureen while stirring so that the eggs do not cook too much. Serve with grated cheese on the side.
With the eggs, grated Gruyere, etc., you can add chopped spinach passed through a sieve and a little fresh butter.

263. Braised veal nuts, Greek style. A pound and a half of veal nuts, fatty bacon, butter, an onion, a carrot, salt, pepper, four small zucchini, 250 grams of double cream, a little milk, 200 grams of rice, tomato puree. Prick your piece of veal with small cubes of bacon and brown it, very slowly, in a little butter; add around an onion and a carrot, cut into slices. Season with a little salt, pepper, add a glass and a half of water and leave to cook tightly covered.
On the other hand, peel and cut into pieces, the size of a thumb, four small zucchini; blanch them for five minutes in salted water, remove them, sprinkle them with a little salt and pepper, and finish cooking gently, in 250 grams of double cream.
Then, prepare separately a Greek rice, that is to say salted and cooked in a little milk, so that the grains remain whole, while no longer being impregnated with liquid. Then, your veal nut being cooked, you arrange it on a long dish, sprinkled with very little of its cooking juice, well degreased and bound with a little tomato puree. And, at each end of the dish, you form, with your rice, two small crowns, in the center of which you pour the courgettes with cream; your remaining veal juice is served, separately, in a sauceboat. Choose, for this recipe, very nice Caroline rice.

264. Country-style macaroni. 250 grams of macaroni, 50 grams of fatty bacon, 50 grams of bacon (lean and fatty), an onion, a carrot, a stick of celery, a clove of garlic, a few tomatoes, salt, pepper, a pinch of Cayenne, a quarter of grated, a quarter of grated sheep's cheese, butter. Cook your macaroni in boiling salted water. Cook it gently, so that it is better. Brown over low heat 50 grams of chopped fatty bacon, 50 grams of bacon (lean and fatty) cut into small cubes, a little onion, a carrot and a stick of celery cut finely. When everything has taken color, add a clove of garlic cut finely; let finish browning and add tomatoes, not too ripe, skinned and seeds removed, salt, pepper and a small pinch of cayenne. Season the macaroni while keeping warm and sprinkle with Gruyere and grated sheep's cheese. After the tomato, you can add a little butter.