LUNCH DISHES

Calf's Head with Vinaigrette (119)
Pike Polish Style (94)
Tournedos Rossini Style (143)
New Potatoes Sautéed in Butter (144)
Stewed Pigeon (128)
Britannia Pudding (127)

DINNER DISHES

Healthy Soup (145)
Mazarine Black Pudding (146)
Sorrel Purée with Lemon Meat (147)
Steamed Leg of Lamb with Noisette Potatoes (148)
Flemish Peas (129)
Frangipane Tart (92)

143. Tournedos Rossini Style. One and a half pounds of beef tenderloin, salt, pepper, oil, Madeira, bacon strips, a small foie gras, carrots, onions, shallots, a bouquet garni, Périgueux sauce, three deciliters of espagnole, truffles.
Cut two-centimeter-thick slices from the tip of a beef tenderloin; trim them into rounds; season them with salt and pepper, and drizzle them with oil and Madeira. Trim a small foie gras, wrap it in bacon strips; place it in a dark saucepan with sliced ​​carrots, onions, and shallots, a bouquet garni, a deciliter of Madeira, and veal blond. Bring to a boil, cover the saucepan, and braise the liver for twenty minutes, without boiling. Make a Périgueux sauce, to which you add three deciliters of espagnole, the cooked foie gras, and the truffles; strain through a cheesecloth, then reduce the sauce. Then cut the foie gras into four pieces, place them in a sauté pan, and add a little of the sauce you heated them in. In another sauté pan, place three tablespoons of olive oil and clarified butter on the stovetop. Add the tournedos and sauté for three minutes on each side. Arrange the pieces of foie gras on a platter; place a tournedos on each piece, in the center of which you place a slice of truffle. Cover them with the remaining Périgueux sauce, to which you add a julienne of truffles. Serve hot.

144. New potatoes sautéed in butter.
500 grams of new potatoes, 60 grams of butter, salt, pepper, garlic, parsley.
Scrape the potatoes, wash them, and dry them. Melt the butter in the casserole dish, add the potatoes, and cover tightly. Place over very moderate heat and cook for half an hour, stirring frequently. Uncover and sauté the potatoes again over low heat for another quarter of an hour.
When ready to serve, sprinkle with fine salt, pepper, chopped parsley, and garlic.

145. Health Soup.
A handful of sorrel, two lettuces, some chervil, a few leeks, butter, pepper, salt, milk, one or two egg yolks, and bread.
Separately chop: a handful of sorrel, two lettuces, some chervil, a few leeks, and toss in the butter, starting with the leeks, then the lettuces, the sorrel, and finally the chervil. Once these herbs have been reduced in the butter, moisten with hot water and add salt and pepper. After boiling for thirty minutes, add fresh butter, a mixture of egg yolks dissolved in milk, and pour into the soup tureen over sliced ​​bread.

146. Mazarine Black Puddings.
One glass of broth or jelly, 20 grams of flour, 100 grams of butter or "Végétaline", 125 grams of mushrooms, two egg yolks, fine truffled stuffing, breadcrumbs. Moisten 20 grams of flour and 30 grams of butter with a glass of broth or jelly, then place them in a saucepan over the stove. Add 125 grams of mushrooms sautéed in butter and two egg yolks to the sauce; cook, stirring slowly, and remove from the heat, adding 60 grams of butter. Then take some fine truffled stuffing, roll it in flour spread out on the table, and form a small sausage about fifteen centimeters long. Flatten it to half a centimeter thick on a strip of buttered paper. Moisten with water, and place a little of the completely cooled sauce and chopped mushrooms in the center, along its entire length. Flatten a new sausage and place it on the paper, carefully joining them so that the sauce remains in the center. Shape it into a square; drizzle with melted butter, dip in breadcrumbs, and, when ready to serve, bake. Serve plain or with meat or poultry gravy.

147. Sorrel Purée with Lean Meat.
One kilo of sorrel, 20 grams of butter, 10 grams of flour, one deciliter of milk, one egg yolk, salt, pepper, and nutmeg.
Wash the sorrel and soak it in salted water for a few minutes, drain it, and squeeze it. Place it in a saucepan without water and let it melt for a few minutes, stirring. Let it boil for five minutes.
Prepare a roux by combining the butter and flour, which you will cook for two minutes. Add the sorrel to the roux, mix well, and season with salt, pepper, and nutmeg.
Mix the egg yolk with the milk and add to the sorrel purée. Simmer for a few minutes on the stovetop and serve.

148. Stewed Leg of Lamb with Noisette Potatoes.
A small leg of lamb, butter, broth, salt, pepper, Dutch potatoes, and a teaspoon of potato starch.
Two and a half or three hours before the meal, place a well-beaten leg of lamb in a long saucepan with a little butter. It's a good idea to shorten the bone; roast it well all around, uncovered, over high heat. When the leg is a good color, add a little water or broth, enough to make a hearty sauce. Season with salt and pepper, cover the pan, and set it aside so the meat can simmer gently. Peel some Dutch potatoes, smooth and without sprouts, that is, without "eyes." With a pastry spoon, remove as many small, round potatoes as you can. Place them in a sauté pan with very cold butter, letting them brown evenly. Pour in a good portion of the lamb's leg juices. Add salt and let the potatoes soak in the juices for thirty minutes, shaking them occasionally. When ready to serve, arrange the lamb on a heated platter. Mix a teaspoon of potato starch with the juices and stir well to ensure the juices are smooth yet firm. Once the sauce is made, pour it into a heated sauceboat and place the noisette potatoes in the pan containing the remaining juices, so that they are well coated. Then arrange them around the lamb with the remaining juices.

THE HEARTH CRICKET.

A LITTLE BIT OF EVERYTHING
LIQUEURS (continued)

- Vanilla liqueur. Divide four beautiful vanilla pods into two or three parts, cut them into very small pieces, and immediately infuse them in two liters of good brandy. Dissolve 4.5 kg of sugar in two liters of water; decant the vanilla infusion, mix it with the syrup, filter if necessary, and bottle. This cream liqueur can be made with less sugar.

- Household Kirsch. Infuse 250 grams of crushed cherry pits in two liters of good old brandy. Let it macerate for a month. Then add a few blanched apricot kernels. Let it infuse for two months, strain, and filter. This liqueur, well made, gives the illusion of the famous kirsch-wasser.

- Golden Liqueur. This liqueur is excellent for digestion and easy to make. Take 4 grams of red cinchona, the same amount of cinnamon, the same amount of bitter orange peel, 2 grams of saffron, one and a half liters of aged brandy, and half a liter of Malaga. Mix everything in a large jar or flask, let it sit for four days, strain through a fine cloth; add 700 grams of good crushed sugar to the liqueur, and when it has melted, filter and bottle.

- Household sloe. Open 1 kilo of mirabelle plums to remove the pits, which you then crush. Macerate the mirabelle plums, pits, and almonds in three liters of 90-proof alcohol. After this time, decant and filter; add three liters of aged cognac, two liters of honey syrup, the same amount of sugar syrup, and a small sachet containing ten coriander seeds, 5 grams of cinnamon, and three cloves. After a month, filter and bottle.

- Household anisette. Infuse 60 grams of green anise, 30 grams of coriander, and 2 grams of cinnamon in two liters of 83-proof alcohol for one month. Then mix with a syrup made from 1 kilo of sugar and two liters of water. Filter and bottle.

- Kummel. Dissolve 5 grams of cumin essence in three liters of 90-proof alcohol. Make a syrup with 1.5 kilos of sugar and pour it over the mixture when it is cold. Add enough water to bring the liqueur to 40 proof. This liqueur is also called crème de kummel.