LUNCH DISHES

Milanese Timbale (36)
Spanish Hake (37)
Belgian Eggs (38)
Potato Croquettes (18)
Roast Pork
Rum Baba (39)

DINNER DISHES

Celery Purée (5)
Milanese Eggs (40)
Ham Pancakes (41)
Macaroni Au Gratin
Free-range Chicken (9)
Apple Fritters (15)

36 - Milanese Timbale. -
250 grams of macaroni, 250 grams of diced ham, 125 grams of grated cheese, 25 grams of butter or "Végétaline", one egg.
Cook the macaroni, without breaking it, in plenty of salted water, drain it and arrange it in a spiral in a mold or a large buttered bowl. Garnish the center of the mold with the macaroni scraps, the ham, the butter, the beaten egg as for an omelette. Cook in a bain-marie, unmold and serve with a tomato sauce.

37. Spanish-style hake.
A pound of hake, two tablespoons of olive oil, two shallots, a clove of garlic, a small can of tomato puree.
Put the oil in an ovenproof dish, throw in, when it is hot, the shallot and the garlic cut very finely. Let cook over low heat without letting it brown. Dilute the tomato puree with a little water and white wine, pour into the oil. Place the hake cut into slices a good centimeter thick in this mixture. Sprinkle with chopped parsley, salt, pepper. Put in the oven for twenty minutes. Baste often and serve hot.

38. Belgian eggs.
Four eggs, half a quarter of grated Gruyere, salt, pepper, eight small slices of bread, frying, parsley.
Take four eggs, separate the whites from the yolks, add half a quarter of grated Gruyere to the yolks, salt, pepper and mix well to make a dough. Cut eight small slices of bread, spread a layer of dough on each slice. Salt the whites, beat them until very stiff and place this snow on each slice to form a little white hat. Cook in boiling frying. When the bread has a nice golden color, remove it with a skimmer and place on a plate garnished with parsley sprigs. Serve very hot.

39. Rum baba.
Half a pound of very white bread crumbs, three eggs, eleven spoonfuls of caster sugar, rum, a few currants.
Chop half a pound of very white bread crumbs. Mix, while stirring for ten minutes, three egg yolks with six spoonfuls of caster sugar, add two spoonfuls of rum, the egg whites beaten until stiff, a few currants that you have soaked for two hours in a little rum. You can use Malaga raisins, but you must remove the seeds. Pour everything into a buttered mold and cook over low heat for a long time. Unmold into a fruit bowl. On the other hand, boil half a glass of rum with the same amount of water and five spoonfuls of powdered sugar for two minutes. Sprinkle the baba with this mixture and serve hot or cold, as desired.

40. Milanese eggs.
Four eggs, a little milk, four cream pots, finely chopped parsley, tomato sauce.
Beat the eggs as for an omelette, add a little milk. Butter cream pots. Put finely chopped parsley in the bottom of the pots, then the eggs. Let set in a bain-marie for ten minutes. Unmold the eggs thus cooked on a plate and serve with a tomato sauce.
Do not fill the pots too much, because the eggs swell while cooking.

41. Ham pancakes.
A pancake batter, finely chopped York ham, very finely chopped mushrooms, a little tarragon, meat juice,
Prepare the pancake batter. On the other hand, finely chop some York ham and brown it in a frying pan; when it starts to brown, add very finely chopped mushrooms, a little tarragon, meat juice. Cook everything to form a consistent stuffing without being dry. Make the pancakes. As you remove a pancake from the pan, roll it up, putting a spoonful of the stuffing inside. Line the pancakes up in an ovenproof dish and serve very hot.

THE FIREPLACE CRICKET.

A LITTLE BIT OF EVERYTHING

Cook as much rice as you want to use eggs in salted water. Drain well, add finely chopped herbs or a few spoonfuls of tomato puree if you want and mix with the yolks. Beat the egg whites until stiff, beat everything well and cook like a regular omelette.

Brown a little smoked bacon with the rabbit cut into pieces. Sauté everything briskly. Add shallots, parsley, salt, pepper. When everything is nicely browned, add the rabbit's blood and a little cream, if you have any. Cover and simmer for three quarters of an hour. Ten minutes before serving, add mushrooms. Skim off the fat and serve.

Eggs with bananas.
Cut the bananas into slices, sprinkle them with a small glass of rum or brandy. Beat three egg whites until stiff with two spoonfuls of caster sugar and vanilla. Dip the bananas in the egg whites, butter a dish. Put the bananas sprinkled with sugar in it and bake in the oven. The oranges and apples are prepared in the same way.

War brioche.
A cup of cream or 25 grams of melted butter, a pinch of salt, 10 grams of caster sugar, 100 grams of flour, an egg, half a packet of baking powder. Put in a hot oven, with paper as a lid, for about twenty minutes of cooking. If you don't have a mold, use a tin can.

Cornets of plenty.
Roll up thin slices of York ham into cones. Cook several kinds of vegetables in salted water, cut these vegetables, if they are too big, into small cubes, drain them and mix them with a good mayonnaise. Fill the cones with this mixture and place them on a plate, the point in the center. This dish is excellent and very decorative.

Belgian honey cake.
A kilo of flour, half a liter of milk, a pound of powdered sugar, a pound of honey, a dessert spoonful of baking soda, fourteen drops of anise essence, a pinch of salt. Mix everything well and put in a buttered mold, filling only halfway. Bake for forty minutes over moderate heat.

Ham mousse.
Make a very thick béchamel, gradually add grated cheese, 200 grams of chopped ham, two egg yolks and the beaten egg whites. Butter a crown mold or a charlotte mold, pour in the mixture, cook in a bain-marie and then put in the oven. Unmold and serve. You can accompany this dish with a cream sauce.

Chocolate truffles.
Place 250 grams of good chocolate on a baking sheet, at the mouth of the oven, to soften it. Crush it, adding 200 grams of fresh butter, 200 grams of caster sugar, three egg yolks. Mix well, to obtain a very smooth paste. Let it rest and firm up, then form balls that you will roll in granulated chocolate or in crystallized sugar.

An exquisite delicacy.
Take an egg white that you beat until stiff. Add 100 grams of caster sugar. Mix a handful of small, well-peeled violets into the white; if you prefer acacia flowers, the result will be the same; then you arrange your mixture in small piles on a tart mold and cook over a very low heat, the hot oven is almost enough.