59. Russian-style beef tongue.
A beef tongue, Mirepoix sauce, a bottle of Graves wine, small onions, mushrooms, Smyrna raisins, gherkins, Madeira sauce.

Blanch the beef tongue and cook it in a good mirepoix moistened with a bottle of Graves wine; when cooked, remove the covering from the tongue, cut into even slices, arrange in their original shape on a dish and surround with a garnish of small glazed onions, mushrooms, sultanas and gherkins, all arranged in small piles; serve a Madeira sauce separately after having sauced the tongue a little.

60. Nettle soup.
A pound of new nettles, a pound of sorrel, an onion, a quarter of butter, a teaspoonful of flour, broth, salt, pepper, a dozen small chipolata sausages, eight halves of stuffed eggs, breaded and fried.

Peel and wash the nettles, blanch them and freshen them; squeeze and pass them with a knife, chop and pass through a sieve; melt a pound of sorrel which you mix with the nettles after having passed it through a sieve, then you chop a medium onion which you pass lightly with a quarter of butter; you add a mouthful of flour, then mix sorrel and nettles, and moisten everything with good broth; let it boil gently and degrease; season and add around ten small chipolata sausages to the soup. Serve on a separate plate about eight halves of stuffed eggs, breaded and fried.

61. Polish roast chicken.
Chicken, butter or vegan, flour, breadcrumbs.

Roast a chicken, and when it is three-quarters cooked, drizzle it with fine butter and sprinkle it with flour; after three minutes, start the same again and so on a third time; and, finally, lastly, when it is almost cooked, sprinkle with butter and sprinkle it on all sides with bread crumbs; when it is well colored, carefully remove and cut and serve with good juice underneath.

62. Lentil soup with fish.
250 grams of lentils, some vegetable trimmings, parsley, celery, carrots, leeks and onions, a little sturgeon head, a few pieces of monkfish.

Place the lentils, vegetable trimmings and fish in cold water; boil slowly on the corner of the stove; pass through cheesecloth after extracting the cartilages; add good sturgeon broth; season, skin and serve a spring of small vegetables in your soup.

63. Sturgeon a la bourgeoise.
A sturgeon, about thirty potatoes turned into large olives, butter, chopped parsley, a teaspoon of good velouté.

Cook your sturgeon in court-bouillon; twenty minutes before serving, boil around thirty potatoes turned into large olives; when they are cooked, sauté them with fine butter as large as an egg and a little chopped parsley; during this time, you will have cooked your sturgeon with a towel, to reduce it, with a spoonful of good velouté; Place your sturgeon on a dish after removing the skin, arrange the potatoes around it, sauce with part of your velouté and put the rest in a sauce boat.

64. Stuffed turnips.
About fifteen small round turnips of equal size, semolina, milk, salt, sugar, four egg yolks, a little vegetable broth, béchamelle.

Turn the whole turnips and place them in cold water; when they are all turned, put them, in a saucepan of cold water with a little salt on the fire, let boil until they are almost cooked; then, drain them, make a round incision on the top and remove the inside with a teaspoon, pass this pulp through a sieve, mix with the same quantity of semolina cooked in milk, season with salt and a little sugar, add four egg yolks, fill the turnips with this mixture and place them gradually in a buttered frying pan; fifteen minutes before serving, put a little vegetable broth in the sauté pan so that the turnips are only a quarter of their thickness; put in a hot oven when the mixture is poached. Sprinkle the turnips with fine sugar; brown and serve in a silver saucepan with a gravy boat of béchamelle on the side.

65. Russian apple soufflé.
Ten egg whites, a pound of sweet and fragrant apple marmalade, fine sugar, thick double cream.

Whisk the egg whites very stiff, which you incorporate into a pound of sweet and fragrant apple marmalade, mix lightly and put in a saucepan, give it a pyramid shape with the blade of the knife, sprinkle with fine sugar and cook in a low oven; When it is cooked, serve it immediately with a saucepan of very thick double cream. We make these soufflés with any kind of fruit puree.

66. Fish pâté.
Darkening dough, salmon, mushrooms, white truffles and chopped parsley, grouse fillets, Normandy sauce, oysters and anchovy butter.

Line a pâté mold with good dough; garnish the bottom and walls with a good salmon stuffing to which you have added mushrooms, white truffles and chopped parsley; place grouse fillets on the first bed of stuffing, cover with stuffing and again with grouse fillets, and so on until the pâté is full, after which you cover it with a piece of pastry and make a little decoration on it with the same dough, pinch the crest, brown and put in the oven for an hour or two; When serving, make only an incision around the lid and serve it on a napkin, serve with a gravy boat of Normandy oyster sauce and anchovy butter.

67. Poultry chops.
Fillets of four beautiful chickens, thick double cream, salt, pepper, egg, butter, truffle.

Wash the chicken fillets, taking care to leave the stumps, trim the fillets and chop them, including the filet mignon, one after the other very fine, adding from time to time a teaspoon of double cream. very thick; season lightly, and, finally, after making each fillet absorb two or three spoonfuls of cream, give them, with the blade of the wet knife, the shape of a chop, bread once with egg and once with butter; lay them on a very clean grill to grill them just before serving, as it is essential that these chops be eaten as soon as they are grilled; A small foil packet can be adapted to the stumps. Arrange and garnish with sliced truffles; serve with a succulent supreme.