53. Soft-boiled eggs à la Reine.
Four eggs, 100 grams of rice, 80 grams of butter, cold chicken breast, 10 grams of flour, two deciliters of milk, salt, pepper, nutmeg.
Boil the rice by throwing it in boiling salted water and leave to cook uncovered for half an hour. Prepare a small Béchamel sauce by mixing 20 grams of butter and 10 grams of flour. Cook for a few minutes over low heat and add the milk. Bring to the boil, season with salt, pepper and nutmeg, and remove over low heat to simmer for a quarter of an hour. Chop the chicken breast and pound it with the rest of the butter. Add the reduced béchamelle, and four or five tablespoons of cooked rice. Pass the puree through a sieve and let it heat in a bain-marie. Heat water in a heavy saucepan and cook the eggs for five minutes. Arrange the rest of the well-drained rice in a crown in a dish, spread the purée in the middle and plant the peeled eggs on the purée.

54. Chicken turnips.
A pound of turnips of medium and regular size, a good piece of butter, a spoonful of flour, a little broth, two egg yolks, a little powdered sugar.
Peel the turnips and turn them into pear shapes, blanch them in boiling water. Put aside, in a saucepan, a good piece of butter, a spoonful of flour, and make a white roux which you moisten with broth. Throw your turnips in and cook over low heat. When cooking is finished, arrange the turnips on a round, hollow dish, and pour over the sauce reduced and bound with egg yolks. Some people add a little powdered sugar to the sauce when making
serve.

55. Cauliflower soufflé.
One cauliflower, half a liter of milk, 40 grams of butter, 10 grams of flour, 60 grams of grated Gruyère, 60 grams of grated Parmesan, two egg yolks, three egg whites, salt, pepper.
Divide the cauliflower and wash it with cold water. Immerse it in boiling salted water and cook it for a quarter of an hour. Reduce the milk by half. Mix 20 grams of butter and the flour over low heat. Cook for three minutes and add the reduced milk. Add salt and pepper, bring to the boil and simmer over low heat. Once the cauliflower is cooked, drain and pass through a sieve. Mix the cauliflower puree with the sauce and leave to cool. Add the egg yolks and half the cheese mixed together. Incorporate the rest of the butter, reserving a small quantity to butter the dish. Beat the egg whites until stiff and incorporate them carefully.
Butter a gratin dish, sprinkle with cheese, pour in the mixture, sprinkle with the rest of the cheese and put over moderate heat for two minutes, then in the oven for twenty to twenty-five minutes. Serve without to wait for.

56. Glazed orange wedges.-
Two oranges, a glass of water, a pound of sugar, 100 grams of glucose, a spoonful of vinegar and a little egg white.

Peel the oranges, remove all the cottony part. Then detach the quarters without damaging them, pass a thread through the middle of each quarter (place of the seeds) with a threaded needle: knot the thread so that it forms a ring. On the other hand, make, with a galvanized iron wire, as many small S-shaped hooks as you have quarters to glaze and which you pass through the wire. Prepare a sugar syrup in the proportions of a glass of water per pound of sugar, 100 grams of glucose, a spoonful of vinegar and a little egg white.
While it is cooking, skim it, then, from time to time, check the degree of cooking by dropping a drop of syrup from a small spoon into a glass of cold water. When the syrup forms a hard ball which bites nicely without sticking at all and has also taken on an amber tint, it is cooked to the desired point, i.e. to the “big broken one”. While the syrup is boiling, take the orange quarters, fitted with their hooks, dip them one after the other in the syrup and hang them on a wire or a taut string. Let cool.

57. Deviled turkey.
Two cold roast turkey legs, 60 grams of butter, a mouthful of mustard, salt, cayenne pepper.
Remove the skin from the thighs and make deep cuts in the flesh to make it more sensitive to heat. Mix the butter and mustard in a plate, add salt and pepper. Coat the flesh with this mixture and rub it into the cuts, then leave to marinate for at least two hours. Place on the grill in front of a bright fire, and grill for four minutes on each side. Remove from heat, sprinkle with butter and serve quickly. You can also serve a spicy sauce or tomato sauce.

58. Goose with chestnuts.
A tender goose, eighty large chestnuts, 200 grams of sausage meat, 100 grams of butter, a bunch of parsley, three spring onions, two shallots, half a clove of garlic, half a glass of white wine, two spoonfuls of defat, a deciliter of broth.
After putting them in boiling water, remove the two skins from the chestnuts. Chop half the chestnuts and put this mince on the fire in a saucepan with the sausage meat, the goose liver, the spring onions, the parsley, the shallot, the garlic, all chopped together and fine. After a quarter of an hour of cooking, introduce the stuffing into the body of the goose, previously gutted and flambéed. Sew, so that the stuffing does not come out. Hold the goose on the spit for two hours, watering constantly.
Cook the rest of the chestnuts in a saucepan with the defat, stock and white wine. Reduce and serve separately.