LUNCH DISHES

Glazed ham (211)
Eggs à la Médicis (122)
Monkfish slices with cream sauce (289)
Celery with cream (275)
Roast goose stuffed with southern style (290)
Basque cake (273)

DINNER DISHES

Garbure soup (291)
Poached egg aspic (137)
Lamb epigrams (292)
Stuffed potatoes (293)
Peasant sautéed chicken (214)
Morvan cake (294)

289. Monkfish slices with cream sauce.
Eight slices of monkfish, flour, salt, pepper, butter, breadcrumbs, nutmeg, milk, four egg yolks, a glass of cream.
Take two slices of monkfish per person. Remove the skin. Cut your slices, wash them carefully and roll them in a little flour; blanch them in a good piece of very fresh butter with salt and pepper and place them in an ovenproof dish; cover them with a little breadcrumbs and brown them lightly.
On the other hand, melt 50 grams of butter in which you dilute 8 grams of flour, add a little salt, pepper and a hint of nutmeg. Moisten gently with cold milk and stir constantly, until boiling. Then pour this sauce into a fairly high saucepan and whisk it to make it as you would to beat egg whites; add another 50 grams of butter and whisk again. Dilute four egg yolks in a good glass of very thick cream, mix this preparation well with your sauce and serve in a sauceboat, separately, with your fish.

Half a young and tender goose, ten beautiful chestnuts from Ardèche, 125 grams of Toulouse sausage, the liver of the goose, a spoonful of lard, a shallot, a point of garlic, a little parsley, a few spring onions, a piece of stale breadcrumbs soaked in milk, an egg, salt, pepper, nutmeg, slices of toast, a few slices of lemon.
Choose a young and tender goose; pluck carefully, empty and flambé. Take ten beautiful chestnuts, very healthy, cook and peel them. Chop them with 125 grams of Toulouse sausage, the liver of the goose, a good spoonful of lard, a shallot, a point of garlic, a little parsley, a few spring onions and a piece of stale breadcrumbs soaked in milk and an egg; add salt, pepper and nutmeg. Brown this stuffing for about twenty minutes; let it cool and introduce it into the body of the young animal, taking care to sew up the opening securely. Roast slowly and serve surrounded by slices of toasted bread, sprinkled, at the last moment, with a little cooking juice and a few slices of lemon.

291. Garbure soup. A medium cabbage, a pound of salted pork, a leg of goose confit, an onion, a clove of garlic, a chili pepper, a little thyme, salt, pepper, a few potatoes, a leek, turnips and carrots, thin slices of bread.
Garbure is a Pyrenean soup, extremely nourishing. Blanch a medium cabbage, cut into quarters, and drain it; then, in a pot, put a pound of salted pork, a leg of goose confit, still surrounded by the layer of fat; the latter contributes, for a large part, to the flavor of the garbure; an onion, a clove of garlic, a chili pepper and a little thyme. Season lightly and cook for about an hour; then add a few potatoes, a leek, turnips and carrots, all cut into quarters. Let it cook over low heat for a good two hours and serve the broth on thin slices of bread. Arrange the vegetables and meat on a plate.
-
292. Lamb epigrams.
A nice fresh breast of lamb, half a liter of water, a carrot, an onion, a leek, a bouquet garni, a sprig of fresh mint, a spoonful of meat extract, salt, peppercorns, a clove, 100 grams of butter, an egg yolk, fresh breadcrumbs, a pinch of chopped mint, half a lemon.
Cook the lamb breast in a broth composed of about a liter and a half of water, a carrot, an onion, a leek, a bouquet garni, to which you add a sprig of fresh mint; add a spoonful of meat extract, very little salt, a few peppercorns, a clove, and let cook for three hours. Take care to skim well at the first boil.
After three hours of cooking, remove the breast, debone it and let it cool between two dishes and under a light press. Then cut it into long squares or into short pieces. Then, in a deep plate, 70 grams of melted butter and an egg yolk; dip each epigram in this sauce, roll them in fresh breadcrumbs, grill them over a low heat and arrange on your dish.
As for the cooking juice, after having skimmed it well, reduce it to the consistency of a sauce and, at the moment of serving, add a pinch of freshly chopped mint, the juice of half a lemon and 30 grams of butter that you incorporate into the juice, off the heat. Pour separately into the sauceboat and serve.

293. Stuffed potatoes.
Eight nice potatoes, a quarter of sausage meat, breadcrumbs soaked in two egg yolks, butter, chopped parsley, a clove of garlic, salt, pepper, a few slices of truffles, butter, tomato sauce.
Take eight big, nice potatoes, peel them and cook until half cooked in salted water. Remove them, skillfully dig a fairly large hole in each of them that you will fill with a stuffing composed of a quarter of sausage meat, breadcrumbs soaked in two egg yolks, butter, chopped parsley, a small clove of garlic completely crushed, salt, pepper and a few slices of truffles, all very finely mixed. Brown in a little butter or Végétaline, cook over low heat, watching very often; the potatoes must remain whole. Serve them surrounded by a good, slightly thick tomato sauce.

294. Morvan Cake.
A spoonful and a half of flour or potato starch, a little milk, two eggs, 230 grams of caster sugar, 250 grams of almonds, 250 grams of butter, sponge fingers, vanilla cream.
Make a potinière cream, that is to say, take a spoonful and a half of flour or potato starch that you dilute with a little sweetened milk as desired and two egg yolks. Stir constantly and cook for two minutes; beat the two egg whites until very stiff and add them to the very hot cream; flavor with lemon, vanilla, coffee, chocolate or a spoonful of kirsch, or better, curaçao. On the other hand, take half a pound of almonds, half a pound of powdered sugar, half a pound of very fine butter; pound everything carefully and continue to work well, gently incorporating the pastry cream. Then, fill a mold with sponge fingers, pour the mixture and cover it with a vanilla cream.

THE FIREPLACE CRICKET.