Russian beef tongue (59)

Stuffed turnips (64)

Wednesday

Soup Crécy (50)

poached eggs on vermicelli (68)

Endives in juice (47)

Stewed goose (69)

Italian leeks (70)

Semolina pudding (71)

Thursday

Milk and potato soup (45)

Sturgeon a la bourgeoise (63)

Green potatoes (43)

Fish pâté (66)

Cauliflower soufflé (55)

Friday

Peel soup (48)

Celery with Béchamel sauce (25)

Russian apple soufflé (65)

Rabbit in jelly (72)

Macaroni and bacon (52)

Saturday

Tomato soup (38) B

Milanese egg fritters (49)

Bread croquettes (39)

Potato dumplings (21)

Russian chops (46)

Toulouse-style cauliflowers (37)

Almond pudding (36)

Sunday

Pumpkin cream (1)

Ham crusts (41)

Spanish rice (44)

Rice cake (3)

Stewed beef (8)

Cabbage stuffed with chestnuts (14)

Monday

Flaky soup (34)

Fish in brown sauce (13)

Macaroni and gratin

Mutton tongues au gratin (15)

Buttered lentils

Tuesday

Crab soup (20)

Pease pudding

Peasant salad (73)

68. Poached eggs on vermicelli.
Four eggs, 750 grams of potatoes, 30 grams of butter, salt, pepper, vinegar.

Peel the potatoes, wash and dry them. Put them in a saucepan of cold water with salt and cook them for twenty-five minutes covered, over moderate heat.
Drain and mash them, add the butter, salt and pepper. Pass the mashed potatoes through a sieve and collect the vermicelli in the same dish where you will serve;
heat, in a low saucepan, water with salt and a little vinegar; break an egg into a saucer and slide it into the water when it boils;
remove the pan from the heat and let simmer for three minutes; drain the egg on a towel and cook the others, one by one, in the same way; nestle the eggs in the potato vermicelli and serve.

69. Goose stew.
Half a goose, 40 grams of bacon, salt, pepper, a teaspoonful of chopped chives, a liter of white wine, a liter of broth, a bouquet garni, a deciliter of cognac.

Tie up your half of the goose, prick it with bacon that has marinated for an hour with salt, pepper and chopped herbs. Put it in a braising pan with the broth, white wine, a deciliter of cognac, salt, pepper and a bouquet garni. Bring to a boil and put in the oven for two hours. Arrange the goose on a dish, strain and skim off the juice which you will reduce and pour over the goose. Let cool and serve when everything is frozen.

70. Italian leeks.
750 grams of leeks, 50 grams of butter, 50 grams of grated Gruyere cheese, 20 grams of flour, half a liter of milk, one egg yolk, salt, pepper, breadcrumbs..

Remove the root of the leeks and use only the white ones. Wash in cool water, soak for an hour and drain. Cut the leeks into slices and throw them into a pan of boiling salted water. Return to the boil and let boil over high heat for a quarter of an hour; drain and refresh the leeks in cold water where you will leave them to bathe for at least half an hour; half an hour before serving, mix over low heat, 20 grams of butter and the flour. Leave to cook for five minutes. Add the milk and bring to the boil, stirring.
Salt. pepper and add the grated cheese; drain the leeks and sauté them in a pan with 20 grams of butter for ten minutes. They must not take on color; add the sauce and mix well. Combine off the heat with the egg yolk; spread the mixture in a gratin dish, sprinkle with breadcrumbs and add the rest of the butter. Bake in the oven for ten minutes.

71. Semolina pudding.
Half a liter of milk, 500 grams of fine semolina, three eggs, 50 grams of sugar, a little vanilla.

Boil the milk with the sugar and vanilla; throw in the semolina, cook for twenty minutes and leave to cool. Add the egg yolks, then the whites beaten until very stiff.
Butter a gratin dish, pour the preparation into it and bake for fifteen to twenty minutes; you can also pour the mixture into a caramelized mold and put it in the oven.

72. Rabbit in jelly.
A wild rabbit which weighs around 500 grams all stripped, a shallot, 50 grams of mushrooms, 400 grams of fresh bacon. 50 grams of scarlet tongue, 100 grams of foie gras, two strips of bacon, salt, pepper, spices, meat jelly.

Skin and bone the rabbit. Rinse and finely chop the flesh. Salt, pepper and sprinkle with spices. Add the fresh bacon to the mince, reserving approximately 30 grams. Chop and mix well.
Prepare a stuffing with a chopped shallot and 50 grams of mushrooms. Cook for two or three minutes over high heat.
Pound everything, mince and stuffing, working well for a quarter of an hour. Gradually add 60 grams of bread crumbs softened in milk and a whole egg.
Dice the rest of the bacon, and cut the scarlet tongue and foie gras in the same way. Add salt and pepper. Mix everything with the mince.
Line a terrine with a strip of bacon, fill the mold with the preparation, cover with bacon, salt and pepper. Cover and cook in a pan of hot water for two hours.
Leave to cool slowly before unmolding, remove the bacon strips, cover with half-set jelly, cool and serve the pâté surrounded by jelly croutons.

73. Peasant salad.
500 grams of celery root, two hard-boiled eggs, one raw egg yolk, two deciliters of olive oil, one deciliter of vinegar, a teaspoon of mustard, salt, pepper.

Peel the celery root and slice it finely. Throw it into boiling salted water. Let boil for five minutes, drain and pat dry.
Cook the eggs in boiling water for five minutes. Separate the yolks from the whites. Pass the yolks and chop the whites.
Prepare the mayonnaise sauce with the raw egg yolk, oil, vinegar, salt and pepper. Add the mustard; mix the celeriac in the mayonnaise, with the chopped whites. Serve the yolks on top.