LUNCH DISHES

Fish pâté (66)
Cheese ramekins (104)
Venetian sea bream (105)
Cauliflowers in mayonnaise (339)
Roman Gnocchi (106)
Rice cake (3)

DINNER DISHES

Green pea puree soup
Fillets of sole with oysters (107)
Poached eggs with spinach (108)
Cod hazelnuts with rich sauce (109)
Macaroni and cream timbale (90)
Frozen chocolate mousse (79)

104. Cheese ramekins.
Three deciliters of water, 100 grams of butter, 150 grams of flour, salt, a pinch of pepper, a teaspoon of sugar, 100 grams of grated parmesan, four whole eggs.

With three deciliters of water, 100 grams of butter, 150 grams of flour, salt, a pinch of pepper and a teaspoon of sugar, prepare a choux pastry; when it is dry enough, remove it, add a piece of butter and 100 grams of grated parmesan, then four whole eggs.

Layer the dough the size of a small round egg, either on a baking sheet or in large tartlet molds, dark with fine and very thin dough. Brown the ramekins, sprinkle each with a pinch of Gruyère cheese cut into small cubes, cook in a moderate oven; taking them out, detach them from the plate, place them on a towel.

105. Venetian sea bream.
A few spoonfuls of oil or butter, salt, pepper, a deciliter of tarragon vinegar, two deciliters of white wine, a bouquet garni, two deciliters of velouté, a pinch of cayenne, 100 grams of green butter (beurre d 'spinach).

Scale, gut, wash a sea bream: remove the gills; trim the fins, dry it. With a very fine knife, lightly split the skin along the back, without cutting into the flesh.

In a dish containing a few spoonfuls of oil or butter, salt and pepper, place the sea bream; sprinkle with oil or butter, add a little salt, pepper, sprinkle with breading, and cook in a moderate oven for thirty or forty minutes, depending on the size of the fish.

While cooking, make your Venetian sauce: Venetian sauce. - Put in a saucepan a deciliter of tarragon vinegar, two deciliters of white wine, a bouquet garni, put on high heat, let reduce by half; then add two deciliters of velouté, a pinch of cayenne, let finish cooking over low heat, stirring very often.

When serving, mix, in small portions, 100 grams of green butter (spinach butter). Remove the sea bream; place it on the hot serving dish; cover it with the Venetian.

106. Roman-style gnocchi.
125 grams of flour, 125 grams of potato starch, half a liter of good milk, 75 grams of butter, seven yolks and a whole egg, a pinch of sugar, nutmeg, grated parmesan.

Place the flour, starch, eggs, sugar and salt in a bowl; dilute with the milk and pass through a sieve into a saucepan. Add half the butter, and turn the liquid over the heat. As soon as it begins to bind, remove it to finish binding the porridge, working it strongly with the spoon; put it back on the heat and reduce it to make it thick.

When it is tight, remove it from the heat; little by little add the rest of the butter, the sugar, the nutmeg, a handful of grated parmesan; pour it onto a buttered ceiling, giving it the thickness of one centimeter.

Cover it with buttered paper, let it cool well on ice, and cut it with a pastry cutter or a knife, that is to say into circles or diamonds; arrange these pieces symmetrically on a buttered dish, in layers, sprinkling each layer with parmesan, and watering them with melted butter; push the hot baking dish to make the gnocchi take on a nice color; serve them immediately.

107. Fillets of sole with oysters.
Four soles, ordinary dough, fish stuffing, herbs, butter, oysters, white wine, velouté or Norman sauce.

Remove the fillets from four soles; trim and season. Take an ordinary pastry shell, cut into an oval shape, to fit the bottom of a dish; just bake it in the oven to firm it up. When taking it out, cut it regularly, and let it cool without a press.

Prepare a generous fish stuffing with fine herbs; spread it in a circle on the dough, rounding it at the top, in the shape of a border; on this stuffing, arrange the fillets of sole, raw, placing them a little on horseback; butter them with a brush; surround them with a strip of buttered paper; cover them with paper, and bake for twenty minutes.

Then remove the paper, quickly blot off the fat, and slide the mixture onto a long dish. Immediately fill the central void with oysters poached in white wine. Lightly mask the fillets and oysters with good velouté or Normandy sauce, reduced while cooking the oysters; pour the excess into a sauce boat and serve. Oysters can be replaced with mussels or mushrooms.

108. Poached eggs with spinach.
Four eggs, 500 grams of spinach, 30 grams of butter, two tablespoons of cream, salt, pepper, nutmeg, four fried croutons.

Wash the spinach and drain it. Immerse them in boiling salted water and cook them for a quarter of an hour. Drain, chop and pass. Dry them in a saucepan over very low heat, stirring, then add the butter and cream. Heat gently, stirring constantly;

heat, in a low saucepan, water with added salt and a little vinegar. Crack an egg into a saucer and slide it into the water when it boils. Remove the pan from the heat and let simmer for three minutes. Drain the egg on a towel and cook the others one by one in the same way. Place the spinach puree in a dish and place the poached eggs on top.

109. Cod hazelnuts, rich sauce.
800 grams of cod or hake, salt, eight grains of pepper, an onion, a little parsley, a deciliter of wine, twelve good shrimps, 80 grams of butter, two egg yolks, a teaspoon of juice lemon, a teaspoon of flour.

Take 800 grams of cod or hake, divide it in half on the bone and cut three centimeter slices crosswise; with the trimmings and bones removed, you will have six to eight hazelnuts.

Wash the trimmings and the bone, put them in a small saucepan with a little salt, eight crushed peppercorns, a chopped onion and a little parsley, a deciliter of fresh water and as much wine; cook for fifteen minutes and strain the juice. Bring it back to the boil and cook twelve beautiful shrimps for ten minutes.

Drain them and pound very fine in a mortar, add 30 grams of butter and pound for another five minutes, press firmly through a horsehair sieve, collect this puree well on the plate by scraping the inside of the sieve with a card ;

butter a deep dish, salt a little and place, slightly overlapped and in a crown, the slightly flattened cod fillets or hazelnuts; water with the shrimp broth; cover with another dish or buttered paper, and put in the oven for twelve minutes.

In the meantime, prepare two egg yolks in a bowl with 30 grams of butter, a teaspoon of lemon juice; bind everything together cold. Melt 20 grams of butter in a small saucepan, mix in a teaspoon of flour, do not brown, add to the cooking of the hazelnuts, give a whisk, pour a little of this sauce into the yolks and these in the sauce; make a broth on the fire; remove, add the shrimp butter, stirring with the whisk to lighten the sauce, pour over the hazelnuts and serve.

THE HOUSEHOLD CRICKET.