LUNCH DISHES

Financial pâtés (181)
Parisian soles (187)
Regence hare stew (295)
Potato croquettes (296)
Venison leg of mutton (237)
Richelieu cake (297)

DINNER DISHES

Pumpkin velouté rice (298)
Eggs on the couch (256)
Brain bread (299)
Chicken salsify (280)
Flemish pigeons (130)
Crunchy jams (300)

295. Regence hare stew.
A young hare, red wine, salt, pepper, onions, garlic, spices, shallots, parsley, chervil, bay leaf, thyme, vinegar, four spoonfuls of olive oil, a little lean bacon, flour, half a liter of Bordeaux, fried croutons.

Cut the young hare into pieces. Marinate them in red wine, seasoned with salt, pepper, onions, garlic, spices, shallots, parsley, chervil, bay leaf, thyme, for twenty-four hours.

Keep the blood and whisk with a little vinegar to prevent it from coagulating.

Then remove your pieces, which you brown in four large spoonfuls of olive oil, with a few small cubes of lean bacon; sprinkle with flour, moisten with the marinade from which you have removed the spices, about a spoonful, and add half a liter of good Bordeaux, so that the hare bathes generously. Cook over low heat until reduced. Remove the liver as soon as it is cooked, crush it and mix it with the preserved blood; then pour everything into the stew, ten minutes before serving. Dress and garnish, all around, with croutons fried in oil.

296. Potato croquettes.
Eight beautiful red potatoes, three eggs, a little cream, parsley and spring onions, pepper, salt.
Take beautiful red potatoes, very healthy and very floury, Peel them and cook them, cut into small pieces, in very little salted water.
When they are cooked, drain them and, while they are still very hot, crush them with a large pestle and add three eggs, a little cream, very finely chopped parsley and spring onions, pepper and, if necessary, a little more salt. Let cool for several hours.
Then, for a croquette, take half a spoonful of this dough, which you slide skillfully into the very hot frying pan. Remove and arrange in a pyramid.

297. Richelieu Cake.
Two nuts of very fresh yeast, two lumps of sugar, 60 grams of currants, 500 grams of fine flour, six eggs, 150 grams of butter, three small glasses of rum, whipped cream or vanilla.

Take the size of two nuts of yeast, very fresh, which you dilute in a salad bowl, with a little hot water, melting two lumps of sugar in it to remove the bitterness. Add 60 grams of currants, 500 grams of fine flour, six whole eggs; melt 150 grams of butter, which you pour into the salad bowl, and beat everything for a quarter of an hour; add three small glasses of rum and leave to rise in a warm place; when the dough is ready, press it into a buttered mold and bake in the oven for an hour. Unmold and serve, surrounded by whipped or vanilla cream.

A slice of pumpkin, two spoonfuls of Caroline rice, a liter of milk, a good knob of butter, two egg yolks, a coffee cup of cream.

Take a nice slice of pumpkin, peel and seed it. Cut into pieces and cook in a little water with a little salt added. As soon as it is cooked, pass through a sieve.
In addition, cook two spoonfuls of Caroline rice in a little boiling water; as soon as the grains are swollen, mix with the pumpkin and incorporate, stirring continuously over a low heat, a liter of milk. Remove from the heat and add a good knob of butter, as well as two egg yolks diluted in a coffee cup of cream; stir well and serve.

A calf's brain, vinegar, salt, pepper, sprig of parsley, onions, two tablespoons of crème fraîche, four eggs, butter, hot sauce, pickles.

Very skillfully remove the fibers from a calf's brain; blanch it with a little vinegar, salt, pepper, sprig of parsley and onions. Drain it and pound it to form a cream; add two tablespoons of crème fraîche and four egg yolks whose whites have been previously beaten until stiff, a pinch of pepper and a little salt.
Mix everything well and pour into a buttered mold; cook in a bain-marie. When ready to serve, unmold and drizzle with a spicy sauce to which you will add finely chopped pickles.

Two large glasses of flour, a large glass of brown sugar, a small glass of water, a small piece of butter, an egg, jam.

Work well two large glasses of flour, a large glass of brown sugar, a small glass of water, a small piece of butter and an egg yolk. Add a little vanilla powder and the egg white that you have previously beaten into thick snow. It is essential to handle and work this device for a very long time in order to obtain a nice smooth dough that you will roll and spread into a very thin layer.
Cut this layer of dough into small slices. You know that the best way, and the most rudimentary, is to apply an upturned glass to the dough and to divide, using the edges of this glass, the dough into small circles of equal size.
Fry these slices in the boiling frying oil. When they are golden brown, remove them with the skimmer. Drain and dry them for a moment in the corner of the oven, then cover each crunchy with a layer of jam and serve quickly.

THE FIREPLACE CRICKET.