LUNCH DISHES

Vol-au-vent of hard-boiled eggs with cream (25)
Scallops (1)
Celery fritters (19)
Stuffed red cabbage (26)
Roast chicken
Russian cake (27)

DINNER DISHES

Celery purée (5)
Polish poached eggs (28)
Glazed endives with juice (12)
Macaroni au gratin (29)
Kidney canapés (30)
Apple fritters (15)

25. Vol-au-vent of hard-boiled eggs with cream.
Four fresh hard-boiled eggs, eight medium-sized cooked mushroom heads, four nice slices of hot truffles, 20 grams of butter, 20 grams of flour, 2 deciliters of milk, one deciliter of white stock, one spoonful of good cream.
For a vol-au-vent for about four people, prepare the following filling: four hard-boiled eggs cut in half lengthwise, eight medium-sized cooked mushroom heads, four nice slices of hot truffles. In addition, with 20 grams of butter and the same amount of flour, prepare a white roux, dilute it with 2 deciliters of boiling milk, one deciliter of hot white stock and the cooking of the mushrooms. Boil and skin for a few minutes, pass through a fine chinois, reduce to point; season and thicken with two spoonfuls of good cream. Cover the filling with it, heat well and garnish the vol-au-vent a little into a dome; put its lid on it; Arrange it on a plate and serve very hot.

26. Stuffed red cabbage.
A red cabbage, 250 grams of sausage meat, a strip of bacon, 30 grams of lard, 2 deciliters of broth, salt, pepper, a spoonful of degreased meat, 40 grams of butter or "Végétaline", a glass of white wine.
Cut the cabbage core and remove the spoiled leaves. Wash thoroughly and drain. Plunge the cabbage into boiling salted water, tail at the bottom. Cover, bring to the boil again and let boil for half an hour; drain the cabbage and plunge it into fresh water. Squeeze it to extract the water. Brown the sausage meat in a spoonful of degreased meat or pork fat. Moisten with a glass of white wine and let simmer for a quarter of an hour. Open the cabbage. Place stuffing between the leaves. Reform the cabbage, wrap the top with bacon and tie.
Place the cabbage in the casserole, tail side down, with the butter. Sprinkle with salt and pepper. Cover and put on low heat, to cook slowly, for four hours. Monitor the cooking from time to time and add, little by little, the hot broth. Baste the cabbage often with its cooking. Skim off the fat and serve.

27. Russian cake.
A pound of pressed fromage blanc, 90 grams of very fine butter, 125 grams of caster sugar, a pinch of salt and four egg yolks, 30 grams of Smyrna raisins, 30 grams of Corinth and 30 grams of citron and angelica, four egg whites, very thick double cream.
Mix together cheese, butter, sugar, salt and egg yolks. Pass this mixture through a sieve, put in a bowl, add the Smyrna raisins, Corinth raisins, citron, angelica and whipped egg whites; butter a charlotte mold generously, line it with ordinary pancakes, put a quarter of the mixture in, cover with a pancake, continue in this way with the other three quarters of the mixture and cover everything with a last pancake. Three quarters of an hour before serving, put in a hot oven; when it is cooked to a beautiful blond color, unmold on a napkin and serve separately a sauceboat of very thick and cold double cream.

28. Poached eggs Polish style.
A cauliflower, clarified butter, breadcrumbs, a chopped hard-boiled egg, four eggs, parsley.
Cook a cauliflower in salted water. Drain it while boiling; Divide it into small bouquets that you place in a dish. Even out the top and the edge by pressing lightly with a fork. Arrange the poached eggs on top, one against the other. Between each one, place a small bouquet of cauliflower that you have reserved. Then, in an omelette pan, cook enough clarified butter; as soon as it is hazelnut-coloured, throw in a little dry white breadcrumbs and twice as much chopped hard-boiled egg. As soon as the breadcrumbs are browned, pour everything over the eggs. A light pinch of chopped parsley on each egg, and serve very hot.

29. Macaroni au gratin.
250 grams of macaroni, 125 grams of grated Gruyere cheese, 90 grams of butter, an onion studded with cloves, a bouquet garni, salt, pepper, breadcrumbs.
Break the macaroni and throw it into boiling salted water with the onion and the bouquet garni. Let it boil uncovered for two or three minutes. Cover and remove over low heat to poach for half an hour. Drain the macaroni, remove the bouquet and the onion. Put in a saucepan, add 60 grams of butter and the cheese, melt over low heat while stirring. Put the macaroni in a buttered gratin dish, sprinkle with breadcrumbs, add the rest of the divided butter and brown in the oven for five minutes.

30. Kidneys on canapé.
A beef kidney, half a glass of red wine, a spoonful of flour, a spoonful of butter, an onion, a bouquet, salt and pepper. For the canapé: an egg, half a cup of milk, two spoonfuls of flour, a teaspoon of olive oil, a little salt.
Cut the kidney into thin slices, brown it quickly in the butter. Remove them from the heat and keep them warm between two plates. Make a roux sauce with the wine, flour, butter, onion, bouquet, salt and pepper. When this sauce is cooked, add the kidneys and a few mushrooms if possible; let them warm up and serve them on a thick Alsatian omelette, made in the following way: dilute two spoonfuls of flour with a little milk, add the egg yolk, oil, and egg white beaten until stiff. Pour this mixture into a frying pan containing a little hot butter and shape it into a thick pancake.

THE FIREPLACE CRICKET.