LUNCH
Duchess scallops (92)
Russian-style poached eggs (96)
Italian potato croquettes (77)
Fish in brown sauce (13)
Cooked salad
Norwegian with orange (94)

92. Duchess scallops.
Four scallops, white wine, flour, an egg, milk, a few small potatoes, bread crumbs, mushrooms, butter.

Open four scallops for eight to ten minutes, then remove the flesh and wash it; dress her properly. Then poach this shell meat with a white wine court-bouillon, then with this cooking and a little milk, make a good, fairly thick white sauce and bind it with an egg yolk.

On the other hand, prepare a small quantity of duchess potatoes, and after washing and drying the hollow shells, we edge them with a large cord of duchess potatoes pushed into the pocket and fluted nozzle. Put a little sauce at the bottom of the shells and on top the flesh cut into large cubes and mixed with a little cooked mushrooms. Cover with sauce, sprinkle a little bread crumbs on top, drizzle with butter and brown for eight to ten minutes in a high oven, serve on a napkin.

93. Lamb sweetbreads. A sweetbread of lamb, sliced fresh mushrooms, 30 grams of butter, a tablespoonful of shallots, two tablespoons of onion, 125 grams of fresh mushrooms, a tablespoonful of chopped parsley, salt, pepper, scarlet tongue, bread crumbs, a beaten egg, fried food, four fried bread crusts.

To prepare the lamb sweetbreads you disgorge, then blanch a lamb sweetbread which you drain and leave to cool; you then cut it into slices one centimeter thick, square or round, but all the same size. On the other hand, after having cut from fresh, peeled and washed mushrooms, as many thin rounds as you have slices of lamb sweetbreads, you place, over moderate heat, a sauté pan containing 30 grams of butter. When the melted butter is very hot, you add a teaspoonful of chopped shallots and two of equally chopped onions, then you brown them without letting them take on color. You mix 125 grams of finely chopped fresh mushrooms and cook everything together, turning it with a wooden spoon until the mushrooms are reduced to dryness. To finish, you add a teaspoonful of chopped parsley, salt, pepper, remove the sauté pan, in which you cook and lightly brown the slices of lamb sweetbreads with butter; you add the same number of mushroom slices and scarlet tongue; you drizzle with demi-glace sauce to top; you sprinkle the fine herbs in which you roll them.

You let these slices cool in the sauté pan, which you put on small wooden skewers, alternating a slice of lamb sweetbreads with one of mushrooms and scarlet tongue.

When all the skewers are formed, you dip them one by one in warm Villeroy sauce and let it drain. You then store these skewers on a plate where you leave them until the sauce is completely cooled and consistent. You then detach these skewers which you trim by removing any excess sauce; then, after having rolled them in fine breadcrumbs, you dip them one by one in beaten egg and you roll them again in the breading while taking care to even them out to give them a shape very regular.

A few minutes before serving the aereaux, we immerse them in an abundant and hot frying from which we remove them when they are all and uniformly of a beautiful golden color; we put them to drain on a clean cloth and we remove the wooden skewer which we replace with a silver hâtlet; They are served hot, placed on a napkin or by placing the tip of each hastelet on a crust of fried bread.

94. Norwegian with orange. -
Sponge cake, orange cream ice cream, ice cream, salt, 100 grams powdered sugar, orange zest, four egg yolks, four egg whites, oranges.

Make a sponge cake of a size proportionate to the dessert you need to make and about one to two centimeters thick. You place this sponge cake in a strapped cooler to cool it well.

On the other hand, you make an orange cream ice cream. When it is well frozen, you mold it in a brick-shaped mold, which you bury in crushed and salted ice where you let it set well, until the time to prepare the dessert, but at least for a hour and a half in advance.

When ready to serve, you prepare a soufflé omelette maker; For this purpose you put in a small terrine 100 grams of powdered sugar, the zest of an orange grated on sugar and four egg yolks.

After having worked everything together briskly, you delicately incorporate four egg whites beaten until stiff. You then place, on an oval dish, the very cold sponge cake; on top, you unmold the orange ice cream which you immediately and completely cover, with the soufflé omelette maker, which you spread as quickly as possible, in a uniform layer. You sprinkle the top with powdered sugar; and, after having glazed the dessert in a hot oven, you serve it immediately, decorating it with slices of peeled orange which you place on top and around the dessert.

95. Consumed with parmesan.
400 grams of lean beef, three egg whites, one carrot, one leek, 40 grams of butter, 40 grams of flour, salt, two egg yolks, two whites, 40 grams of parmesan.
Pot au feu,
You must first prepare an excellent stew the day before; then, to obtain a broth, you must recook the broth with 400 grams of lean raw beef, chopped, and well beaten with three egg whites; add a sliced carrot and leek and cook gently for two hours without covering the pâté. Then pass it with a napkin and garnish it on the plates with a mixture composed as follows:

Parmesan mixture: Soften 40 grams of butter in a terrine, then mix with a spatula, 40 grams of flour, a pinch of fine salt, two egg yolks and at the same time as the egg yolks two egg whites and 40 grams of grated parmesan.

Spread this composition into a fairly thin pancake, on a sheet of buttered paper, and cook in a hot oven for six to eight minutes, then cut into small diamonds.

96. Russian-style poached eggs.
Four eggs, hot cream sauce, various vegetables (carrots, turnips, peas, cauliflower, etc.), salt, pepper, oil, vinegar, mayonnaise, shortcrust pastry, jelly.

Poach the eggs, trim them, heat them with a blond cream sauce, decorate the middle of the top with cooked vegetables cut into leaves.

On the other hand, prepare a vegetable salad, by cutting carrots and turnips into small cubes, both cooked; add peas, small bouquets of cauliflower and green cabbage cut into small diamonds. After marinating these vegetables, seasoning them with salt, pepper, oil and vinegar, drain them, bind them with jelly mayonnaise, then mold them in a dome mold lined with jelly.

Unmold this salad onto a cooked shortcrust pastry round, heat it with the blond hot sauce; decorate it with vegetables, place it on a dish covered with a layer of jelly; store the heated and decorated eggs all around it.

97. Carrots good woman.
1 kilo of carrots, 55 grams of butter, 30 grams of starch, meat extract.

Clean the carrots, wash them and cut them into thin slices which you put in a saucepan, covering them largely with lightly salted boiling water with which you cook them. When they are cooked enough to be crushed under the pressure of your fingers, drain them, but reserving the cooking water.

On the other hand, you put 25 grams of butter and 30 grams of starch in a saucepan placed over low heat and the contents of which are turned with a spatula to cook this blond roux for four to five minutes which we then dilute with carrot cooking water;

you continue to turn the contents of the pan with the spatula until it is boiling. You then add a teaspoon of meat extract which transforms this liquid into a real broth, then you gently boil this sauce, while skimming it from time to time, until it has taken on a consistency syrupy and slightly hearty; then remove it to the side of the fire; add 30 grams of butter and after having seasoned this sauce to perfection, add the blanched and drained carrots. When everything is hot, pour it into a vegetable bowl and serve immediately

THE HOUSEHOLD CRICKET.