LUNCH DISHES

Meat pâté (253)
Alsatian hard-boiled eggs (307)
Matelote marinière (255)
Saint-Hubert lamb kidneys (308)
Stuffed eggplants (284)
Macedoine omelette (309)

DINNER DISHES

Saint-Germain soup (310)
eggs on the couch (256)
Portuguese sautéed chicken (311)
Stuffed potatoes (293)
Roasted pork tongue (312)
Mocha soufflé (244)

307. Alsatian hard-boiled eggs.
Four eggs, a spoonful of vinegar, three spoonfuls of oil, salt, pepper, herbs, lettuce hearts, mayonnaise.
Cook the eggs for about ten minutes. Cut them into medium-sized slices. Season them with a spoonful of vinegar for three of oil, a little salt and pepper. Arrange them in a dish; sprinkle with very finely chopped herbs, surround with small hearts of lettuce and serve, accompanied by a good mayonnaise.

308. Saint-Hubert sheep kidneys.
Eight kidneys, butter, salt, pepper, slices of toasted and buttered bread, a few small truffles, a few mushrooms, half a glass of good Madeira.
Divide the kidneys, two per person, into two parts; remove the skin and sauté them in butter; sprinkle with a little salt and a little pepper. When they are cooked to perfection, arrange them on small slices of toasted and buttered bread, and leave them warm, on the corner of the stove. On the other hand, cut, in very thin slices, some small truffles and some mushrooms; sauté them in the pan where the kidneys were cooked, salt lightly, pepper and pour in half a glass of good Madeira, let reduce ten to fifteen minutes, throw on the kidneys and serve.

309. Omelette macedoine.
Seven very fresh eggs, two small glasses of rum, 200 grams of candied fruits, butter, granulated sugar, angelica and candied cherries, two egg yolks, 30 grams of vanilla sugar powder.
Beat your eggs very long; add a small glass of rum and 200 grams of candied fruits of all kinds that you will have, beforehand, chopped very finely. Make your omelette in a turnover, in a little butter; sprinkle it with granulated sugar; pass the reddened shovel over it and decorate it with a few fragments. of angelica and halves of candied cherries. If you do not want to decorate it, you can sprinkle it with the following cream: beat two egg yolks, 30 grams of vanilla sugar powder and a small glass of rum. Put this mixture on a very high heat without letting it boil, froth strongly and pour over your omelette.

310. Saint-Germain soup.
A pound of peas, butter, salt, pepper, a small onion, a bunch of parsley, a little broth, a pinch of sugar, a few small fried croutons, two tablespoons of cream.
Put the peas in a saucepan with butter, a little salt, pepper, a small onion and a bunch of parsley. When the peas are cooked, strain them; pour this puree into a saucepan; dilute with broth or with water, if you do not have broth; boil for a few moments, then remove and leave on the side of the fire. Add the necessary salt and a small pinch of sugar. Prepare small fried croutons that you put in the soup tureen, with a good piece of very fresh butter and two tablespoons of cream. Pour and serve quickly so as not to soften the croutons.

311. Portuguese sautéed chicken.
A young chicken, a large glass of olive oil, salt, pepper, four large spoonfuls of broth, four large tomatoes.
Cut up a young raw chicken, add the wings, the neck, the legs and the carcass, divided into three pieces. Put all this in a sauté pan with a large glass of olive oil; season with salt, pepper and brown over moderate heat, turning the pieces very often. When they are cooked, baste with four large spoonfuls of broth and, two minutes later, remove the pan from the heat.
Then take four large tomatoes, not too ripe; cut them into rounds and add them, removing their seeds. Sauté them in a pan with a little oil, salt and pepper, and when they are well browned on each side, remove them. Then, very quickly, arrange your pieces of chicken in a pyramid, in a dish, the prettiest pieces on the surface; cover them with their little cooking juice and insert the tomato rounds between each of them.

312. Roasted pork loin.
A pound and a half of nice pork loin, salt, olive oil, a clove of garlic, butter or "Végétaline", lemon.
Sprinkle your pork loin with salt; drizzle it lightly with olive oil and marinate it for two hours. Then drain it well; put it in an ovenproof dish and stick it with a small clove of garlic. Cover it with butter and roast it; once nicely browned, let it cook over low heat, always basting it with its juice. Remove and serve, surrounded by slices of lemon, hot or cold.

THE FIREPLACE CRICKET.

A LITTLE BIT OF EVERYTHING

Norman soup.
For four people, take a liter of milk; sweeten it slightly and add a small pinch of salt. As soon as it boils, sprinkle in four large spoonfuls of coarse breadcrumbs, made with bread dried in the oven and passed through a large strainer, using the pestle. Let cook for a few minutes, remove from the heat and add a good knob of very fresh butter and two egg yolks, diluted in a little cream.

Morels with croutons.

Peel and wash them carefully; sauté them in a pan with a good knob of butter; add salt, pepper, a spoonful of flour; let them brown, moisten with broth and let cook. Thicken the sauce, which should be short, with two egg yolks and serve by surrounding your dish with croutons fried in butter and chopped parsley on your morels.

Mussels marinière.

Choose beautiful, very fresh mussels; scrape them carefully, brush them with a couch grass brush and wash them carefully in several waters. Chop a few small onions; put them in a saucepan with a good knob of butter and brown lightly without coloring them. Add the mussels. Open them by sautéing them; remove half of the shells; cook for seven to eight minutes, thicken the cooking with butter kneaded with flour, chopped parsley and a lemon juice. Serve quickly and very hot.

Margot potatoes.
Take purple potatoes, cook them in salted water with a bunch of savory; peel them, cut them into pieces and put them in a saucepan with four or five spoonfuls of reduced turned sauce, three egg yolks, salt and pepper. Add a good knob of butter and thicken vigorously.

Shortbread for tea.
Take 250 grams of flour, 100 grams of caster sugar, one egg, 125 grams of candied orange, a pinch of salt. Knead everything for a long time; cut into rounds or diamonds, or even into fans the true shape of shortbreads half a centimeter thick, and bake for fifteen minutes in a moderate oven.

Pineapple with orange.

Peel a fresh pineapple, slice it, cut the slices into four, taking care to remove the hard part in the middle, and put them in a bowl. On the other hand, peel oranges, cut the slices with a knife and remove the seeds. This operation will be done above the bowl containing the pineapple, so as not to lose the juice. Sweeten everything with powdered sugar, sprinkle with kirsch, maraschino or other liqueur and chill."

"Delicious" mousse.
Melt three large bars of high-quality chocolate over low heat in a little water; add 50 grams of butter and three previously diluted egg yolks and mix everything thoroughly. Beat the three egg whites until very stiff and incorporate them into the rest. Serve in small cups. Only need to be prepared a few moments before serving.