LUNCH DISHES

Queen's Bites with Financial Sauce (155)
Beef Brains in Sauce (131)
Pigeon Chartreuse (156)
Cèpes à la Bordelaise (157)
Tournedos à la Rossini (143)
Cherry Flan with Clafoutis (158)

DINNER DISHES

Healthy Soup (145)
Fried Eggs à la Colbert (22)
Steamed Leg of Roast Beef with Noisette Potatoes (148)
Green Beans (159)
Fried Young Rabbit (160)
Coffee Parfait (151)

155. Queen's Bites with Financial Sauce.
250 grams of six-turned puff pastry, one egg, veal dumplings.
Take half a pound of six-round puff pastry, roll it out to half a centimeter thick, cut it out with a scalloped cookie cutter five to six centimeters in diameter, and place these small bites on a pie dish, after brushing them with beaten egg. Take another plain cookie cutter one centimeter smaller than the first, and press it into the dough to form the lid of the bite. Place in a hot oven for fifteen minutes, remove from the oven, and remove the lid. Prepare a financier stew with veal dumplings, which you will garnish the bites, and serve hot.

156. Pigeon Chartreuse.
Two pigeons, two strips of bacon, 60 grams of rind, one onion, one bouquet garni, six carrots, three turnips, one cabbage, two lettuces, 125 grams of green beans, 125 grams of peas, one and a half liters of consommé, one glass of white wine, 20 grams of butter, 40 grams of flour, salt, and pepper.
Peel the carrots and turnips, cut them into equal-sized cubes, and cook them in a liter of consommé with the cabbage core and the chopped lettuce, green beans, and peas. Add a little boiling water so that the vegetables are well-covered and cook easily. Cooking time should be an hour and a half.
Gut, truss, and tie the two pigeons. Season with salt and pepper. Wrap them in bacon. Place the pigeons in a saucepan lined with rind and trimmings, 125 grams of bacon, and a glass of white wine. Simmer over moderate heat, covered, for one hour.
Gently butter a charlotte mold. Place the diced carrots and turnips, green beans, and peas in the bottom and up the sides. Add a layer of cabbage and lettuce, and press down. Add the pigeons, top with cabbage and lettuce. Heat in a bain-marie for fifteen minutes.
Meanwhile, prepare a roux with 20 grams of butter and 40 grams of flour; moisten with the pigeon cooking liquid, degreased and strained. Heat over the heat and simmer for a few minutes.
Remove the Chartreuse from the mold and cover with the sauce.

157. Porcini Mushrooms with Bordeaux Sauce.
500 grams of fresh porcini mushrooms, 90 grams of olive oil, one shallot, half a clove of garlic, a tablespoon of chopped parsley, salt, and pepper. Dry the porcini mushrooms with a cloth without washing them. Trim the stems flush with the caps. Leave the caps whole. Peel the stems and slice them. Heat the oil and, as soon as it smokes, place the porcini mushroom heads in the oil and cook for five minutes on each side, on the rounded side first. Add the trimmed stems, cover, and cook for another five minutes over moderate heat. Chop the shallot and garlic, add them to the pan, and when the cooking is complete, cook for two minutes. Season the porcini mushrooms with salt, arrange them on a platter, and pour over the remaining cooking liquid. Sprinkle with chopped parsley.

158. Cherry Flan with Clafoutis.
One pound of cherries, butter, caster sugar, a liqueur glass of cognac, and crêpe batter. Butter the bottom of a tart pan with slightly raised sides, cover the surface with pitted cherries, and sprinkle them with caster sugar. Cover the cherries with the light pastry and add a liqueur glass of cognac. Bake in a low oven for about three-quarters of an hour, until the pastry is cooked and forms a crust. Then turn out onto a platter and serve, covering the fruit with powdered sugar. This cake resembles ordinary fruit tarts and can be made with plums, apricots, etc.

159. Green Beans Bonne Femme.
500g green beans, 10g butter, one egg, a dash of vinegar, salt, pepper, and a tablespoon of chopped parsley.
Peel the beans and remove the strings. Wash and drain them on a cloth. Add them to the boiling salted water and bring back to a boil. Let it boil briskly for twenty minutes. Drain the beans. Melt your butter in the pan. When it's hot, add your well-drained beans. Brown them on both sides, then season with salt and pepper.
Beat the egg well, add a dash of vinegar, and pour this mixture over the beans, which you've carefully removed from the heat. Stir to combine thoroughly and ensure the egg doesn't overcook. This last step is done just before serving and only takes a few seconds.

160. Fried Rabbit.
One rabbit, one and a half glasses of white wine, one lemon, thyme, bay leaf, one clove of garlic, salt, pepper, and flour.
For the sauce: one and a half glasses of broth, the white wine from the marinade, two shallots, garlic, a pinch of chopped chervil, a pinch of chopped tarragon, a pinch of chopped chives, salt, pepper, nutmeg, 20 grams of butter or "Végétaline," and 10 grams of flour.
Skin, gut, and carve the rabbit. Marinate the pieces in white wine, lemon juice, thyme, bay leaf, crushed garlic, salt, and pepper. Leave in the marinade for two hours, then drain and pat dry.
Dip them in flour and fry. Serve with a hot sauce. Reduce one and a half glasses of broth and the white wine from the marinade by half. Add two chopped shallots, a pinch of garlic, chervil, tarragon, chives, salt, pepper, and a little nutmeg.
Strain and boil, then thicken with flour and kneaded butter. Simmer for fifteen minutes.

THE HEARTH CRICKET.

SUMMER DRINKS (continued).
Sparkling lemonade. This is seltzer water, acidulated like regular lemonade. Here are the main ways to make sparkling lemonades:
1 - In a seltzer bottle, add 60 grams of lemon syrup. 2 - Mix together 625 grams of seltzer water, 125 grams of sugar, and 60 grams of lemon juice. 3 - Dissolve 4 grams of powdered tartaric acid and 185 grams of powdered sugar in 250 grams of water, then add four drops of lemon essence. Divide the solution between two 75-centiliter bottles and fill the bottles with seltzer water. Lemonades are prepared in the same way with the juices and syrups of currants, raspberries, strawberries, blackberries, pomegranates, oranges, vinegar, etc. To keep lemonades sparkling, they must be fortified by adding a solution containing 6 centigrams of sodium sulfite to the bottles before the seltzer water. The sulfite taste will disappear after a while; therefore, fortified lemonades should not be drunk immediately.

Other refreshing drinks:

Cocktail. This American drink is a great aperitif and very pleasant, but it quickly becomes intoxicating and should be consumed in moderation. For each person, add half a glass of water, half a glass of rum, kirsch, or cognac, half a teaspoon of absinthe, and a tablespoon of powdered sugar. Add a few drops of bitters, a pinch of cinnamon, a little vanilla and nutmeg, and an egg yolk. Shake and let stand for one or two minutes in crushed ice.

Gooseberry Drink. After crushing them in a bowl, pass through a sieve 750 grams of gooseberries and 250 grams of ripe raspberries. Infuse the resulting juice for one hour with a liter of cold water and 300 grams of sugar until lightly browned. Strain through a strainer and serve in half-filled glasses.

Cognac and Honey Cocktail. In a large glass, place some finely chopped ice, two teaspoons of honey, and two liqueur glasses of fine champagne. Mix well with a long spoon, squeeze out the lemon juice, and top up with seltzer or sparkling lemonade.

Mazagran. - This name is given to a glass of iced water, or at least very cold water, well sweetened, and to which two small spoonfuls of excellent black coffee have been added. This drink is very good during very hot weather. The origins of this beverage are historical. During the conquest of Algeria, our soldiers made extensive use of it, and in memory of the small town of Mazagran, which 123 Frenchmen heroically defended against 12,000 Arabs, this name was given to this refreshing drink.

Refreshing Strawberry Bush. Peel one kilo of four-season strawberries; crush them in a bowl; add the juice of four lemons and one orange; two liters of water, one kilo of sugar cooked to a large smooth; stir everything, let it infuse for two hours; pass through a sieve and a strainer and serve in half-full glasses.