LUNCH DISHES

Richelieu crepinettes (86)

Poached eggs with tomato sauce

Parisian-style veal saddle (88)

Cauliflower with white sauce

Roast chicken

Cream cake (82)

DINNER DISHES

Pot crusted soup (89)

Deauville-style salmon slices (87)

Macaroni and cream timbale (90)

Roast duckling

Italian potato croquettes (77)

Filled brioche (91)

RECIPES

86. Richelieu-style crepinettes.

100 grams of raw chicken or turkey fillets, 100 grams of chopped bacon, salt, spices, 100 grams of foie gras, 60 grams of truffles, breading, strainer.

Take 100 grams of raw chicken or turkey fillets; remove the skin, chop them and mix them with an equal quantity of chopped bacon. Pound everything in a mortar, season with salt and spices, then pass through a sieve.

Put this stuffing in a terrine; mix in 100 grams of raw or cooked foie gras, cut into cubes, and 60 grams of raw or cooked truffles, cut like the liver. With this stuffing and the strainer, prepare oval-shaped crepinettes; moisten them with melted butter, roll them in breading and grill them for twenty minutes. Simply serve them with a demi-glace at the bottom of the dish.

87. Deauville salmon slices.

Four nice slices of salmon, butter, crayfish, a dozen oysters, a few fish dumplings, a nice truffle, Norman sauce.

Cut a few nice slices from the center of a large salmon; season and place them, one next to the other, in a baking dish generously buttered with melted butter; cover with buttered paper, put in a hot oven to cook for fifteen to twenty minutes, basting them with the butter; then arrange them astride a long dish; glaze them with a brush, with crayfish butter.

On the other hand, blanch a dozen oysters; adorn them, and store them in a saltire; add an equal quantity of fish dumplings, molded with a small spoon and poached; then a beautiful truffle cooked at the moment with wine.

Sprinkle the toppings with a good Norman sauce, heat them without boiling; Arrange them around the salmon slices.

Norman sauce: Pour three deciliters of velouté into a sauté pan, add a few mushroom trimmings, a bouquet garni; reduce the sauce by a third, gradually incorporating a deciliter of white fish stock, prepared at the time and concentrated; lastly, add a few spoonfuls of oyster cooking, as much of mushroom cooking. When the sauce is ready, bind it with two egg yolks; pass through cheesecloth. This sauce should be kept rather consistent than light.

88. Parisian-style saddle of veal.

A saddle of veal, bacon, sliced vegetables, butter or vegan, salt, velouté, demi-glace sauce.

Trim a white saddle of veal, removing the fat and skin from both fillets. Prick these with bacon. Place the saddle in a dark cap with chopped vegetables; sprinkle it with melted butter, salt it, cover it with buttered paper, put it in the oven to cook gently, basting it often.

When it is a nice color, take it out to drain it on a ceiling; remove the two fillets and cut them into thin slices; immediately put each fillet back on the bone, in the order in which they were before: garnish the saddle on both sides with vegetables sautéed in butter, bound with a little good velouté; at both ends of the dish, arrange the two kidneys cooked separately and sliced; glaze the fillets and kidneys, sending at the same time a gravy boat of demi-glace.

89. Pot crusted soup. One kilo of fresh beef (gîte or trumeau), two liters of broth, a small roast shoulder of mutton, a shank of veal, vegetables, bouquet, a small cabbage, lettuce, carrots, turnips.

Put a kilo of fresh beef, boneless, in your pot; moisten the meat with two liters of white, light, fresh, rested and decanted broth. Bring the liquid to a boil, skim it carefully; at the first boil, remove it to the side of the fire so that it only boils on one side very slowly, for at least four hours; two hours later, immerse in the broth a small shoulder of roast mutton, a shank of veal browned and colored in the oven, roots and vegetables, bouquet, as for the pot-au-feu.

On the other hand, braise a little cabbage, some lettuce, carrots, turnips. As the meats are cooked, remove them. Pass the broth through a clean cloth, cooled with water; degrease it, it must be clear, with a beautiful shade; heat the quantity needed for the soup. Drain the braised roots; cut them into pods, arrange them symmetrically in a vegetable pan, along with the lettuce and cabbage, divided; surround them with small crusts, taken from the ends of small table loaves, cut round, lightly buttered, dried in the oven, sprinkle with a little broth, pour the remainder of this into the soup tureen; serve the vegetables at the same time.

-

90. Macaroni and cream timbale.

200 grams of macaroni, a piece of butter, a deciliter of béchamelle, grated parmesan, nutmeg, dough, crests, poultry kidneys, truffle.

Line a timbale mold with fine, thin dough. Cook 200 grams of broken macaroni, two centimeters long, in salted water; when it is cooked, drain it, without refreshing it, pour it into a saucepan, mix with it a piece of butter and a deciliter of béchamelle reduced with a piece of ice; sprinkle it with grated parmesan; add a touch of nutmeg, stir it out of the heat, sautéing it; then pour it into the tumbler; cover it with a piece of pastry. Place the mold on a small ceiling, hold it for five minutes in a hot oven.

When the dough is cooked and has a nice color, invert the timbale onto a dish; ice it; remove a circle from the central part of the top, in order to remove a few spoonfuls of macaroni; replace this with a stew composed of crests, poultry kidneys and truffle. Replace the removed stock and serve with a gravy boat of cream sauce.

91. Filled brioche.

Brioche dough, apricot marmalade, rum, pistachios, rum custard.

With the risen brioche dough, fill a buttered charlotte mold three-quarters of the way up. Cover and let the dough rise at kitchen temperature until it reaches the edges. Then surround the top of the mold with a strip of paper and bake in a moderate oven.

When you take the brioche out of the oven, leave it in a warm oven for a quarter of an hour. Cut it straight on top and unmold it. Then divide it into five or six transverse slices; then reform it, placing the slices one on top of the other, after having masked them with a tight layer of apricot marmalade. Place it on a rack, and mask it with the same warm marmalade, mixed with a little rum, but consistent enough to cover it, sprinkle the surfaces with cut pistachios, and place it on a hot dish . Mask the bottom of the dish with a rum custard; send a gravy boat with the dessert.

THE HOUSEHOLD CRICKET.

P.-S. In our January 13 issue, we mistakenly said that “today cow's milk is commonly used” to make Roquefort cheese. In reality, it is sheep's milk that is used exclusively for this production. The law prohibits any cheese containing, even in a tiny proportion, cow's milk from being called Roquefort.