LUNCH DISHES

Egg Crusts (301)
Fish Pâté (283)
Sicilian Calf's Liver (302)
Indian Carrots (303)
Polish Roast Chicken (61)
French Pudding (304)

DINNER DISHES

Vegetable Broth (305)
Egg Financier (267)
Trout Meunière (306)
Beef Tongue Tartare (268)
Salsify with Chicken (280)
Apple Aspic (282)

301. ​​Egg Crusts.
250 grams flour, 125 grams butter, a pinch of salt and a quarter glass of warm water, four eggs, buttered breadcrumbs, cheese or mushrooms.
Make a very light pie crust with half a pound of flour, a quarter of butter, a pinch of salt and a quarter of a glass of warm water. Roll out the dough very thin and line small tart molds with it; then cook the tarts over a low heat: the dough should be nicely browned; keep them warm and, when serving, fill them with scrambled eggs, cooked soft-boiled.
The scrambled eggs can be simple or with buttered breadcrumbs, with cheese or mushrooms, depending on whether you want to make the dish more or less complicated. Serve as soon as the eggs have been placed in the tarts.

302. Calf's liver Sicilian style.
A calf's liver, parsley, mushrooms, spring onions, half a clove of garlic, two shallots, a little thyme, and half a bay leaf, a good knob of butter, a little flour, a dash of vinegar, fried croutons.
Cut a calf's liver into very thin strips, and very finely chop parsley, mushrooms, spring onions, half a clove of garlic, two shallots, a little thyme and half a bay leaf, salt, pepper, olive oil.
Take a medium saucepan, put a layer of calf's liver fillets in it; season with a little salt, freshly ground coarse pepper, olive oil and add a little of your chopped spices; continue in this way until you have used everything, seasoning each layer as you did for the first. Cook over low heat for an hour; degrease the sauce, thicken it on the fire, adding a good piece of butter kneaded with flour and a small dash of vinegar. Replace your fillets in the sauce and serve, surrounded by fried croutons.

303. Indian-style carrots.
A pound and a half of carrots, half a liter of broth, a bouquet garni, salt, pepper, a small pinch of powdered sugar, a good piece of butter, a large onion, a spoonful of curry powder, a large pinch of flour, a little cream (half a cup), rice.
After scraping, washing and cutting very small carrots into rounds, cook them in a sauté pan containing half a liter of broth, a bouquet garni, salt, pepper, a small pinch of powdered sugar and a good piece of butter. On the other hand, fry in a little butter a large onion chopped very finely; when it is a nice blond color, add a spoonful of curry powder and a large pinch of flour. Cook for a few minutes and moisten with a little cream. Bring to the boil, then pass through the sieve, into the saucepan containing the carrots. Let everything boil for a few minutes and serve with, separately, rice cooked in lightly salted water, with well-swollen and detached grains.

304. French pudding.
100 grams of stale bread (crumbs and crust), 80 grams of caster sugar, half a liter of milk, two eggs, 50 grams of Malaga raisins, two tablespoons of rum and a lemon peel.
Cut the bread into thin slices in a salad bowl, pour over the boiling milk, mix with the sugar and beaten eggs as if to make a cream. Let stand until the next day, stirring from time to time. Then add the lemon peel, cut into small pieces, and the raisins, which should macerate in your two tablespoons of rum for twelve hours. Add two more spoonfuls in case the raisins have absorbed everything. Prepare a mold, heavily buttered; pour your preparation into it and bake in the oven for three long hours. Unmold it warm for ease. This pudding keeps for about fifteen days, it is excellent when stale.

305. Vegetable broth.
85 grams of carrots, 60 grams of potatoes, 15 grams of turnips, 10 grams of dried or fresh peas, depending on the season, 10 grams of white beans, salt, pasta, tapioca or vermicelli.
Take 85 grams of carrots, washed and scraped, 60 grams of potatoes, 15 grams of turnips, 10 grams of dried or fresh peas, 10 grams of white beans.
After peeling the potatoes and turnips, boil all your vegetables in a liter of water for two hours. Pass the broth without crushing the vegetables and bring this broth, the vegetables being removed, to the volume of a liter with boiling water. Add 5 grams of salt. Do not add salt for conditions where there is a threat or danger of albumin. You can take it pure or add pasta, tapioca or vermicelli.

306. Trout meunière.
A pound and a half of small river trout, flour, butter and oil, salt and pepper, shallots, parsley, lemon.
Scale the trout, trim the fins, empty them and put them for a few moments in a little milk. Then, remove them to roll them in flour. Put in a frying pan butter and oil in equal quantities, when this frying is hot, put the trout in it, one next to the other, without them touching. When they are well browned on each side, remove them and place them on a hot dish.
Then, melt, in another frying pan, a large piece of fresh butter; pour it on the trout, sprinkle with salt, pepper and a pinch of shallots, finely chopped.
Serve them very hot, surrounded by sprigs of parsley and a few slices of lemon.

THE HOLD HOUSE CRICKET.

A LITTLE BIT OF EVERYTHING

Smooth cream. Melt 125 grams of chocolate in a little water over a low heat; add six egg yolks, stirring constantly; remove from the heat and quickly add 75 grams of butter and your six egg whites beaten until stiff. Pour into small molds or, failing that, into pretty egg cups and serve very cold.

Grandma's French toast. Take a dozen slices of stale bread, all of the same size; dip them in half a liter of boiling milk, sweetened and flavored according to taste; drain them and dip them in two very strongly beaten eggs. Then fry in slightly hot olive oil until they are golden brown. Sprinkle with sugar and arrange in a pyramid with a crown of cherries or strawberries.