| Lunch | menu of the week | Dinner |
|---|---|---|
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Soubise veal chops (30) Toulouse-style cauliflower (37) |
Wednesday |
Tomato soup (38) Poached eggs with rice (21) Potato dumplings (24) |
Mutton in red wine (26) Bread croquettes (39) Almond pudding (36) |
Thursday |
Norman bouillabaisse (40) Ham crusts (41) Celery with Béchamel sauce (25) |
|
Provençal fish soufflé (42) Jerusalem artichoke croquettes (11) |
Friday |
Flaky soup (34) Potatoes, greens (43) War Flan (23) |
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English leg of lamb (33) Spanish rice (44) |
Saturday |
Milk and potato soup (45) Scrambled eggs with tomato sauce (16) Potato stew (22) |
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Fish pudding (18) Potato buns (32) Chicken fried in Bordeaux style (17) Rice cake (3) |
Sunday |
Pumpkin cream (1) Fish cakes (5) Fried salsify |
|
Stewed beef (8) Cabbage stuffed with chestnuts (14) |
Monday |
Crab soup (20) Macaroni and gratin Flan without eggs (7) |
|
Veal stew (10) Tomato Beans (31) |
Tuesday |
Bordeaux soup (9) Potato omelette Buttered lentils |
 |
|
37. Toulouse-style cauliflower.
One cauliflower, 50 grams of butter, one tablespoonful of flour, two egg yolks, two tablespoons of cream, salt, pepper. Divide the cauliflower into small florets which you will wash in cool water. Immerse them in boiling salted water and let them cook for six to eight minutes. Prepare the sauce by mixing, over low heat, 20 grams of butter and a teaspoonful of flour. Leave to cook for a few minutes and add two deciliters of cooking cauliflower. Return to the boil and combine this sauce, off the heat, with the egg yolks diluted with the cream. Drain the cauliflower and toss it in the remaining butter to evaporate the moisture. Arrange it on a dish and cover with sauce. 38. Tomato soup.
Four mouthful spoonfuls of tomato puree, 100 grams of leftover bread or bread crumbs, 200 grams of potatoes, two and a half liters of water, a bunch, salt, spices, 30 grams of vegetable butter, fat or oil. Peel the potatoes, cut them into pieces; peel the onion and slice it, cut the bread into small slices. Heat the fat, put the tomato puree in it and brown it for a moment, add the water, the bread, the bouquet, the salt, the spices and, after ten minutes of boiling, place the stewpan well closed and boiling well on the corner of the stove and leave to cook slowly for an hour and a half; after this time, pass the soup through a sieve, put back on the heat to heat it well and serve. 39. Bread croquettes.
250 grams of leftover bread, half a liter of milk, two eggs, pepper and salt. Crumble the bread and soak it in the milk, work the mixture to form a smooth dough. Add the two eggs successively, salt and mix well. Heat fat, frying or oil, throw in the preparation spoonful by spoonful. The golden donuts thus obtained are exquisite; they can be served around meat. 40. Norman bouillabaisse.
A piece of butter or fat, a large onion cut into slices, two cloves of garlic, a chopped carrot, nutmeg, salt, two liters of water, a liter of mussels, a bouquet, a few sea fish, a few apples of earth to replace bread. Heat the fat, brown the onion, garlic, carrot, potatoes, add the bouquet, the water, the well-cleaned mussels, and let it come to a boil. Throw the fish, well washed and cut into sections, into the liquid and let boil for ten to fifteen minutes. Pass the cooking and vegetables to make the soup and place the mussels and fish on a dish; we can serve with green sauce. 41. Ham crusts.
Four slices of bread, some scraps of lean ham, a Béchamel sauce, an egg if you want. Toast the bread, make the sauce, mix the chopped ham with the Béchamel sauce. Spread a layer of this mixture on the toasted bread, sprinkle with bread crumbs and brown in the oven. To make the dish hearty and to thicken the crusts, you can add an egg yolk and the beaten egg white to the sauce. 42. Provençal fish soufflé.
100 grams of dessert fish, 200 grams of bread crumbs, half a liter of milk, 25 grams of butter, one or two eggs. Boil the bread in milk until a thick porridge forms. Add the rest of the fish, stripped of its bones and skin and well broken down. Add one or two egg yolks, then the beaten whites. Butter a dish, pour the preparation into it and cook it in a low oven for forty to forty-five minutes. 43. Green potatoes.
A kilo of potatoes, a kilo of greens (watercress, salad, spinach, alone or mixed), a glass of milk, two spoonfuls of butter. Boil water and throw in the well-peeled and washed greenery. When it is cooked, drain it and pass it through a sieve. In the cooking water, throw the potatoes. When they are cooked, drain them and pass them through a sieve; this water can be used to prepare a soup. Mix the two purees. Heat the butter in a saucepan, add the puree and the glass of milk, simmer for a quarter of an hour and serve. 44. Spanish rice. 250 grams of rice, 125 grams of ham, parsley, onion, hot water, two spoonfuls of oil or 50 grams of butter or fat, four spoonfuls of tomato sauce, one red pepper, one bouquet garni, pepper, salt, one little saffron. Wash the rice well. Cook the ham in oil, butter or fat; remove it and replace it with the rice which you will brown gently.
Add enough water to cover it, the chili pepper, the tomato puree, salt, pepper, saffron, bouquet. Add the ham, cook for fifteen to twenty minutes over free heat, taking care, five minutes before serving, to add a small handful of cooked green peas and a bowl of mussels removed from their shells with the water they have rejected. 45. Milk and potato soup. Half a liter of milk, two liters of water, 750 grams of potatoes, 20 grams of butter, a leek, a stalk of celery.
Cook the peeled potatoes. Add a stalk of celery and a leek tied together in a bouquet for flavor. When the potatoes are cooked, pass them through a sieve, brown them in hot butter, little by little add the milk and water required (the cooking water). |