LUNCH DISHES

Norman-style sautéed shrimp (116)
Parisian soles (187)
Pork trotters stuffed with green sauce (159)
Tomatoes stuffed with cheese (188)
Chicken Marengo (189),
Apricot tart (190)

DINNER DISHES

Faubonne soup (131)
Portuguese-style eggs (166)
Sheep brains in chartreuse (133)
Artichoke confit (148)
Calf sleeves (191)
Fruit tartlets (192)

187. Parisian-style soles.
Four soles, parsley, spring onions, salt, pepper, nutmeg, butter, flour, broth, white wine, shallots, mushrooms.

Clean the soles and remove the heads and tails. Place them in a frying pan; sow finely chopped parsley and spring onions, salt, pepper and nutmeg on top; sprinkle them with a sufficient quantity of lukewarm butter and place the sauté pan over a high heat. It is necessary to stir and turn the soles so that they do not stick. When they are cooked, place them on a dish and mask them with a brown sauce made with a roux, moistened with broth and white wine, seasoned with parsley, shallots and chopped mushrooms, salt and pepper, then reduced to a good consistency.

188. Tomatoes stuffed with cheese.
Four beautiful tomatoes, oil, parsley, spring onions, garlic, mushrooms, salt, pepper, bread crumbs, a quarter of grated Gruyère cheese.

Wipe your tomatoes and remove the part where the stem is, making a circle deep enough to put the stuffing in. Heat two spoonfuls of oil in a small saucepan; When this oil is very hot, add parsley, spring onions, a little garlic and mushrooms, all chopped, salt and pepper. Cook for a while in the oil and add a little finely crumbled bread crumbs to give consistency to the stuffing.

Then take a dish that goes in the oven and can hold your tomatoes, which you place next to each other, taking care to salt and pepper them before garnishing them. Then take some stuffing and put some in each of the tomatoes, then sprinkle with grated Gruyère cheese. You will also drizzle with oil, so that there is enough in the bottom of the dish so that your tomatoes cook more easily. Finally put in a hot oven and water the tomatoes from time to time.

189. Chicken Marengo.
A chicken, olive oil, fine salt, bouquet garni, half a spoonful of tomato sauce, two spoonfuls of Spanish sauce, a small glass of Madeira wine, a piece of poultry ice cream, mushrooms with truffles, butter, croutons bread, eggs.

Kill, pluck, gut and clean the chicken. Cut it into pieces and put it in a saucepan with olive oil, fine salt, a bouquet garni. Cook it in this seasoning, and, when cooking is almost complete, remove the bouquet garni which you replace with half a spoonful of tomato sauce, two spoonfuls of Spanish sauce, a small glass of Madeira wine and a piece of poultry ice cream. You add more mushrooms or truffle blades and let everything simmer gently together. Finally, you bind with a small piece of fresh butter.

When everything is sufficiently cooked, you arrange the chicken limbs on the dish, arrange them in a pyramid and cover them with the sauce and garnish. You can also place bread croutons dipped in butter and eggs fried in the oil used to cook the chicken around the chicken. This dish should be eaten hot and should be served on warm plates.

190. Apricot tart.
Puff pastry, powdered sugar, apricots.

With puff pastry, you make a dough to which you give a round shape of variable size, surrounded by a strip of puff pastry of o m. 03 to o m. 04 wide and thicker than the lower. This strip laid and well welded, you sprinkle powdered sugar at the bottom of the tart; then, you arrange in a crown wedges of very ripe and healthy apricots, previously rolled in powdered sugar. You brown the top of the strip and put the pastry in the oven, over low heat, for about an hour. You sprinkle sugar passed through a sieve and you glaze on and around it. Then you take three or four apricots cooked in sugar syrup, you cut them in half, you peel them, and you place them in a crown on the tart, scattering the almonds from the stones here and there. Finally, you mask everything with reduced syrup.

191. Calf sleeves.

Four slices of veal, one and a half centimeters thick, stuffing, a truffle, pistachios, Périgueux sauce, butter or “Végétaline”.

Flatten the slices of veal with a cleaver. Trim them into long squares and beat them with the back of the knife in different directions, bringing the blows closer to each other to break the fibers well; spread a good layer of stuffing on two of these pieces; roll them into sleeves and cover the outside with the same stuffing to the thickness of a knife blade; divide the remaining two slices into strips two fingers wide; carefully stitch these strips and apply them to the two ends of each of the sleeves, and clamp everything so that nothing comes loose or becomes deformed; chop a truffle very fine and sand one of the sleeves up to the stitched edges; chop pistachios in the same way to sand another one and always in such a way as to hide the bed of stuffing. Cooking is done like that of veal, in a moderate oven.

To serve: drain the sleeves, unbridle them, trim them on both ends; glaze the pitted parts; Arrange them on a dish under a Périgueux sauce with very dark and fragrant truffles.

Périgueux sauce. A truffle, five or six mushrooms, half a clove of garlic, parsley and spring onions, oil, flour, half a glass of white wine, salt and pepper.

Chop together truffle, mushrooms, garlic, parsley and spring onions. Then put in a pan with a little oil and sprinkle with a little flour. Leave it on the heat for a while, not too high, and add a little water and half a glass of white wine, salt and pepper. Let it cook, and when ready to use the sauce, degrease it.

192. Fruit tartlets.

250 grams of flour, 60 grams of butter, 60 grams of bitter almonds, 125 grams of powdered sugar, one egg and two yolks.

The name fruit tartlets is given to small dessert cakes topped with cream, jam or fruit. You prepare the dough for these cakes by mixing together 250 grams of flour, 60 grams of fresh butter, 60 grams of bitter almonds, blanched and crushed, 125 grams of powdered sugar, a whole egg and two yolks.

When the dough is well worked and is soft and consistent, you roll it out to the thickness of a knife blade and, with a cookie cutter, you cut it out and give it the shape that the dough should have. tartlet. Then each piece of dough is put in a small mold, and you garnish with marmalade or fruit, after which you expose them to the oven at gentle heat.

Tartlets topped with marmalade are usually decorated with small grids of pastry forming squares or diamonds. If you put new fruit in the tartlets, you glaze them with reduced syrup after removing them from the oven.

THE HOUSEHOLD CRICKET.