LUNCH DISHES

Cheese Crusts (110)
Fish Pâté (283)
Veal Shells and Mushrooms (205)
Stuffed Eggplants (284)
Parisian Hare Stew (285)
Soufflé Fritters (286)

DINNER DISHES

Savoyard Soup (287)
Egg Financier (267)
Veal Escalopes Mornay (288)
Chicory Bread (221)
Crapaudine Pigeons (246)
Mocha Soufflé (244)

283. Fish Pâté.
A pound and a half of fish, choux pastry, heavy cream, white wine, brioche or pâté dough, one egg.

This pâté is prepared with all sorts of fish varieties, but preferably with those that have few bones. Cook them in court-bouillon for a few minutes; remove the fillets, skin and trim them.
With these trimmings, pounded in a mortar, make a seasoned stuffing to which you will add a little choux pastry, tight and without sugar, and a little thick cream. Pass this stuffing. through a fine sieve.
In addition, macerate the fillets in dry white wine. In the meantime, roll out either a brioche dough or a pâté dough; spread a layer of stuffing, alternate the fillets and the stuffing; bring the edges of the dough over the filling, decorate with dough patterns, brown with beaten egg and make two openings on the top. Cook over very hot heat to start, and moderately afterwards. Serve hot or cold.

284. Stuffed eggplants.
Two eggplants, a quarter of sausage meat, some herbs, an onion, a shallot, half a clove of garlic and a little parsley, an egg, breadcrumbs soaked in milk or broth, butter, breadcrumbs.

Take two very ripe eggplants, split them in two, lengthwise, make a few small incisions and let them drain for an hour in a hollow vase, sprinkled with fine salt, to remove the bitterness. Then drain your eggplants, remove the flesh, hollowing them out, without piercing the skin. Chop the sausage meat, some herbs, with a quarter of an onion, a shallot, half a clove of garlic and a little parsley, then mix all this with the size of an egg, breadcrumbs soaked in milk or broth. Mix well and cook for an hour in a little butter. Then fill each half of the eggplant with this stuffing, sprinkle with breadcrumbs, place a small shell of butter and put in the oven.

285. Parisian hare stew.
Half a hare, 80 grams of butter, a quarter of bacon cut into large cubes, parsley, thyme, bay leaf, an onion studded with two cloves, a large glass of broth, salt, pepper, thirty small onions, caster sugar, a large glass of red wine, the blood of the hare, a little potato starch.

Carefully set aside the blood of a skinned and gutted hare in a cool place. Cut half of it into pieces and let them take on color in a saucepan with 40 grams of butter and a quarter of bacon cut into cubes. Add parsley, thyme, bay leaf, an onion studded with two cloves. Moisten a few large beef and veal bones with a large glass. for which you can have simply boiled
Salt, pepper generously, and simmer for an hour. On the other hand, glaze in butter, after having sprinkled them with powdered sugar, about thirty small onions. Let them take on a nice golden color, and keep them warm.
When your half-hare is finished cooking, pour a large glass of red wine and the hare's blood into the saucepan. Let it cook for another quarter of an hour. Thicken the sauce with a little potato starch diluted in a spoonful of cold water. Then remove the pieces of hare, arrange them on a plate with the small onions. Detach the ice where the onions cooked with the sauce from the stew, pour everything over the stew, serve very hot.

286. Puffed doughnuts. A quarter of a liter of water, 60 grams of butter, a lump of sugar, a few grains of salt, 125 grams of flour, five eggs, frying, vanilla sugar.

Put in a saucepan a quarter of a liter of water, 60 grams of butter, a lump of sugar and a few grains of salt. When this mixture is boiling, remove the saucepan from the heat and pour in 125 grams of flour that you quickly dilute with a wooden spatula. You will then obtain a very thick dough that you will cook for two minutes, on the heat, stirring it continuously. Remove it immediately, and one after the other, by incorporating five whole eggs. Drop this dough into a frying pan of fairly hot olive oil, in small balls the size of a walnut and cook by heating the frying more and more, so that it becomes burning. When the fritters are cooked, drain them and serve them on a napkin, dusting them with vanilla sugar.

287. Savoyard soup.

One liter of milk, three spoonfuls of flour, three eggs, 100 grams of grated Gruyère cheese, salt, pepper, nutmeg.

Melt half of the butter in a saucepan; when it is hot, add the flour, stirring with a spatula, without letting it brown. Then pour in your milk, previously boiled and still warm; salt very lightly and cook over low heat for fifteen minutes, stirring constantly; dissolve the egg yolks in a bowl with a little milk. Remove the saucepan from the heat; as soon as it stops boiling, add the liaison, then the grated cheese, while continuing to stir to avoid lumps. Throw the rest of the butter, in pieces, into the soup, which you will serve very hot, without letting it boil, especially.

288. Veal escalopes Mornay

Two sweetbreads, flour, salt, pepper, butter, spinach, béchamel sauce, two egg yolks, grated Gruyère cheese.
Trim, wash and blanch the sweetbreads, which you cut into escalopes. Coat them in flour, season them with pepper and salt, and sauté them in butter. Arrange them on a well-heated round dish, overlapping them. Place coarsely chopped spinach in the center. Sauce the sweetbreads with a good Mornay, made with a béchamel sauce to which you have incorporated double cream; thicken with two very fresh egg yolks, grated Gruyère cheese; heat well without boiling, pass through the cream strainer, thicken with a piece of fine butter.
If you don't have sweetbreads, take very delicate lamb sweetbreads that you leave whole after having trimmed and blanched them, or at a pinch sweetbreads from a young heifer, less expensive than sweetbreads, that you also escalope.

THE HOUSE'S CRICKET.

A LITTLE BIT OF EVERYTHING

American-style lobster.
A lobster, butter or fat, cognac, onions, thyme, orange peel, cloves, tomatoes, ham, a glass of white wine, parsley, oysters, mussels.

Cut the lobster in two lengthwise and brown it in butter or fat, according to taste (some people blacken the butter). Sprinkle them with cognac and burn them. Put a good knob of butter in a saucepan; put onions, thyme, orange peel, cloves, lots of tomatoes, a little ham, all cut into pieces; let brown a little, moisten with a glass of white wine and very little water, let cook for an hour, strain this sauce and pour it over the lobsters. Let simmer a little. Chop some parsley, sprinkle the dish with it and serve. You can add a few oysters, mussels, as a garnish.

Oriental cream.
Take a saucepan in which you put a small handful of flour, a very finely chopped lime, a pinch of crushed praline orange blossom, a piece of sugar; dilute everything with eight egg yolks, to which you add a liter of thick cream. Cook, over low heat, for half an hour, stirring constantly. Then whisk your egg whites until very stiff, and mix. Cook in the oven, not too hot. When the cream is well whipped and chilled, serve.