98. French-style eggs. - Four hard-boiled eggs, 80 grams of butter, a small spoonful of curry, a small spoonful of anchovy essence, pepper, salt, spices, watercress and salad.

Cut the eggs crosswise, into two parts, and scoop out the yolk.

Crush the yolk and work it with a wooden spoon, adding the curry, anchovy essence and butter.

When everything is well mixed, garnish the egg whites with it and place the two halves one on top of the other, so, as much as possible, that the eggs appear whole.

Cut a base of the eggs to make them stand upright and arrange them in a crown around the carefully dressed and massaged salad in the center.

The watercress will be cut small and salted; arrange it in a crown at the bottom of the dish so as to hide the base of the eggs.

99. Breaded cod.
A nice fillet of cod, a good piece of fresh butter, a spoonful of flour, milk or cream, pepper, grated gruyere, bread crumbs, half a lemon, parsley.

Place your cod fillet in cold water and over moderate heat; as soon as foam occurs, remove to the side of the heat, and leave to simmer for a few minutes; then remove completely from heat.

Put in a saucepan a good piece of fresh butter and a spoonful of flour; dilute well and slowly moisten with milk, or better yet with cream; leave to simmer.

Remove and drain the cod, arrange the fillet on a fire-safe serving dish, sprinkle with the sauce, pepper, sprinkle with grated Gruyere; sprinkle with a few small pieces of butter, lightly bread with bread crumbs, sprinkle with the juice of half a lemon, or sprinkle with chopped parsley, before breading. Brown in the oven and serve.

100. English-style sheep saddle.
A saddle of mutton, butter, potatoes, a lemon, salt, pepper.

Take a nice saddle of sheep cut from the kidneys and reaching halfway up the ribs; bone the ends of the ribs, reduce the chain bone, fold the flank steak, tie well, skewer and wrap in buttered paper.

Roast over a good heat, lift the buttered paper from time to time and water, either with the juice from the drip pan or with butter, never with broth. Never salt before or during cooking, salt causes juices from the flesh to escape and flow.

A quarter of an hour before the end of cooking, remove the buttered paper, let the saddle brown, then salt it, remove the skewer, place it on a very hot dish and surround it with a garnish of croquettes. potatoes. Serve the juice, defatted and seasoned with lemon juice in a hot gravy boat.

For the convenience of serving, you can cut out the saddle and put it back in place before presenting it on the table. The croquettes must be prepared and cooked at the last moment, because the potato, to be good, must never wait.

101. Duck with turnips.
A duck, roast or vegetable fat, a ladle of stock or juice, a kilo of turnips, a little starch, a spoonful of brown sauce, a few small onions, a little vinegar.

Gut, flambé and bridle the duck. Put it in a pan with roast fat or butter; place on the fire and brown it in all directions.

Drain the fat into a pan, pour a ladleful of broth or juice into the pan; cover, cook, basting from time to time. Meanwhile, peel small turnips, twelve or fifteen; if they are large ones, you divide them and trim them lightly. Blanch the turnips for just a moment; this takes away some of the pungency that this vegetable contains; drain them and brown them a little in the pan where you drained the fat; add them to the duck, once drained.

If the duck is young, 50 minutes of cooking is enough, while old ones take a long time to cook. Remove the duck onto a dish, unbridle it, degrease the sauce, reduce it if necessary, and bind, either with a little cold-diluted starch, or a spoonful of brown sauce, sauce the duck and serve.

If you bleed the duck at home, keep the blood in a bowl by mixing a little light vinegar (approximately 1/5), so that it does not coagulate, and add it at the last moment (off the heat) . This blood binds the sauce very well and makes it shiny.

102. Stuffed potatoes.
Four large potatoes, 80 grams of sausage meat, 80 grams of mushrooms, a glass of broth, half a glass of white wine, a spoonful of tomato coulis, bacon fat, two shallots, parsley, bread crumbs stale, flour.

Take large Dutch potatoes, peel them; then, using a vegetable spoon, remove the middle. With the potatoes dug, put them in a saucepan with enough cold water to cover them; boil and let them blanch for five minutes. Drain them.

While the potatoes are first cooking, prepare your stuffing. Brown two chopped shallots and the mushrooms, also chopped, in the butter, sprinkle with a little flour; let it brown, then add half a glass of white wine, add a tablespoon of good tomato coulis; let simmer for a few minutes, and remove from heat.

Mix into this sauce 80 grams of sausage meat, the size of an egg, grated stale bread crumbs, finally a strong pinch of chopped parsley, season.

When the stuffing is well bound, garnish your potatoes with it, making the stuffing rise into a dome. Then put a good piece of butter and scraps of bacon fat in a frying pan, then place your potatoes there, which you leave to cook over moderate heat for about ten minutes, add a glass of hot broth and lightly salt; Once boiling again, put in a hot oven and cook for thirty minutes, basting. The potatoes should be golden brown. Place them on a dish and pour the spent cooking juices over them.

103. Roast leg of lamb.
A leg of lamb, a clove of garlic, butter, salt, pepper.

Have a leg of lamb; trim it and, if it is a little large, stick it with a small clove of garlic. If the strainer surrounding it is too small, cover it with buttered paper.

The lamb must be well cooked, and allow twenty-five minutes of cooking time per pound; you must therefore weigh it before roasting it, then cook it over moderate heat, basting it a little, either with butter or with water, held in the drip pan; never with broth.

Five minutes before serving, remove the buttered paper from the leg of lamb, bring it a little closer to the hearth so that it browns, add salt, serve the leg of lamb and the juice at the same time in a gravy boat.

THE HOUSEHOLD CRICKET.