LUNCH DISHES

Celeriac mayonnaise
Salted cod (13)
Beef mode (14)
Brussels sprouts with butter
Roast beef
Apple fritters (15)

DINNER DISHES

Parmentier soup (16)
Cheese omelette
Blanquette de veau (17)
Potato croquettes (18)
Roast chicken
Perfect cake (4)

13. Salted cod.
700 to 800 grams of cod, 50 grams of butter, a spoonful of flour.
Desalt the cod by soaking it for twenty-four hours in cold water, changing it several times. Place it on the corner of the fire in a saucepan with a little hot water, without letting it boil. Cut it into pieces, after removing the bones and skin. Roll each piece in flour and brown them in a pan, after having passed some chopped onions in butter.
Fried cod is excellent eaten with potatoes that are also fried. You can also blanch it and serve it with a Béchamel sauce. You can also cover the cod with a small layer of cheese and brown it in the oven.

14. Beef mode.
A kilo of meat without filler (culotte, thigh, rump steak), two glasses of white wine, 50 grams of bacon, 50 grams of fat, a spoonful of flour, a few small onions, a kilo of carrots, salt.
Usually, beef mode is prepared for two days. Using a knife, introduce some bacon into the piece of beef, in a saucepan, melt 50 grams of fat or "Végétaline" and brown the meat seasoned with salt and pepper.
Moisten with two glasses of white wine and enough hot water to cover the meat halfway up. Add the onions and carrots cut into slices and a bouquet garni.
Leave to cook for two hours, thicken the sauce with a spoonful of flour and continue cooking for another hour.
Add hot water if the sauce becomes too thick. Serve hot with the vegetables and, at the next meal, eat the meat cold.

15. Apple fritters.
Reinette apples, powdered sugar, a glass of white wine, batter, frying.
Choose large Reinette apples, peel them, cut them into slices one centimeter thick, remove the core, put them in a dish, sprinkle them with sugar and pour a glass of white wine over them, leave to macerate for an hour, then dip them in the batter and, immediately after, in the hot frying. Arrange on a plate and sprinkle with a mixture of sugar and cinnamon.
Pear and orange fritters are prepared in the same way.

16. Parmentier soup.
A kilo of potatoes, a leek, a spoonful of fat, a cup of milk, two and a half liters of water, salt, pepper and bread.
Prepare a good puree with a kilo of potatoes, the white of a leek or an onion and a spoonful of fat; moisten with two and a half liters of water and boil.
Finally, add a cup of milk, salt and pepper; serve on croutons of toasted bread.

17. Veal blanquette.
500 grams of meat (breast), a spoonful of flour, a glass of white wine, a glass of broth, 30 grams of butter, an egg yolk, salt, pepper.
Cut the meat into pieces, as for the stew; let it drain in cold water for an hour; cover it with cold water and boil. Skim the liquid, add an onion studded with two cloves, a glass of white wine, a bouquet garni, and cook for half an hour.
Drain the meat and put it back for a quarter of an hour in the following sauce, taking care not to let it cook.
Blanquette sauce: Make a white roux with a spoonful and a half of flour and 50 grams of butter or fat; moisten with broth that has been used to cook an egg yolk. Season and add chopped parsley. Serve the blanquette with potatoes cooked in broth or salted water.

18. Potato croquettes.
Ten potatoes, a glass of milk, a knob of butter or fat, breadcrumbs, frying.
Make a puree with the blanched potatoes, a knob of butter, a glass of milk, an egg yolk and a pinch of salt. Pour this puree on the floured board, divide it into pieces of equal size and give them the shape of rolls or doughnuts; pass them in the lightly beaten egg white, then in the breadcrumbs, and then put in the hot frying pan. Serve them immediately.

THE FIREPLACE CRICKET.