menu of the week
Russian chops (46)
Endives in juice (47)
Peel soup (48)
Milanese egg fritters (49)
Potato stew (22)
Rabbit in white wine (19)
Celery with Béchamel sauce (25)
Almond pudding (36)
Soup Crécy (50)
Cod shells with rice (6)
Buttered lentils
Fish in brown sauce (13)
Green potatoes (43)
Pumpkin cream (1)
Spanish rice (44)
Flan without eggs (7)
Veal stew (10)
Lentil stew (28)
Flaky soup (34)
Poached eggs au gratin (51)
Macaroni and bacon (52)
Potato buns (32)
Provençal fish soufflé (42)
English leg of lamb (33)
Rice cake (3)
Milk and potato soup (45)
Fish pudding (18)
Toulouse-style cauliflower (37)
Rum omelette
Romanian beef (27).
Tomato Beans (31)
Bordeaux soup (9)
Potato dumplings (24)
Ham crusts (41)
Soubise veal chops (30)
Jerusalem artichoke croquettes (11)
Tomato soup (38)
Swedish-style hard-boiled eggs (2)
Bread croquettes (39)

46. Russian cutlets.
500 grams of well-chopped horse meat (or other), 200 grams of crumbled bread crumbs, two eggs, a cup of milk, chopped parsley, salt, fat or vegan.
Boil the breadcrumbs in a little water or milk to form a thick mixture. Once this porridge has cooled a little, mix it with the meat, add salt and chopped parsley. Break the eggs, beat them well and add them to the preparation. Using a spoon, form flat cutlets from this mixture, roll them in breadcrumbs and grill them in a pan in fat or butter.
47. Endives in juice.
500 grams of endives, 70 grams of butter, 2 deciliters of broth, 20 grams of flour, a pinch of powdered sugar, fine salt.
Trim the root end of the endives. Quickly run them under cold water, dry them carefully and pat them dry.
Place them next to each other in a well-buttered frying pan sprinkled with salt. Sprinkle the row of endives with salt and sugar and cover with buttered paper; close tightly and cook over low heat for two hours. Monitor the cooking and turn the endives after an hour. A quarter of an hour before serving, arrange the endives in a dish and deglaze the pan with the broth. Bring to a boil; handle the butter and flour and combine the sauce. Heat for a minute or two, stirring; return the endives to the sauce and let heat through, without boiling, until ready to serve.
48. Peeling soup.
Carrot peels, turnip peels, leek peels, salad peels, spinach peels, pea pods in season, a few potatoes, two liters of water, pepper, salt, an onion, 25 grams of butter or fat.
Wash all these peelings well, which should not be spoiled but very healthy; put them in a container with the peeled and cut into pieces potatoes, salt, pepper, an onion, butter. Bring to a boil and after ten minutes, put on the corner of the stove and cook gently for an hour and a half. Pass the soup through a sieve, boil again for a minute and serve.
49. Egg Milanese fritters.
hard-boiled eggs, a raw egg yolk, 20 grams of butter, 15 grams of flour, a deciliter and a half of broth, 30 grams of scarlet tongue, a teaspoonful of chopped parsley, a shallot, a beaten egg , a lemon. salt, pepper, breadcrumbs, frying.
Heat water in a heavy saucepan, immerse four eggs in it and cook them for ten minutes. Refresh them, peel them, chop them.
Chop the shallot and brown it for four or five minutes in the butter. Sprinkle with flour and cook for six minutes, turning; add the broth and bring to the boil. Add salt and pepper. Add a few drops of lemon. Let it simmer for six to eight minutes. Chop the tongue with scarlet and parsley. Mix the eggs, tongue and parsley. Add the egg yolk and the sauce. Spread the mixture on a plate and let cool. Form balls that you dip in the beaten egg and roll in the breadcrumbs. Throw them in the hot frying and brown them for two or three minutes. Drain them on a cloth, form into a pyramid and serve.
50. Crécy soup.
Three large carrots, three large potatoes, two and a half liters of water, 30 grams of butter, salt, bunch.
Brush the carrots well and wash them well, cut them into pieces, put them in the water with the bunch, salt and leave to cook for an hour and a half. Pass the carrots through a sieve, add the cooking water and the carrots to the heat; When the boiling has resumed, grate the potatoes, previously peeled, into the soup. Leave to cook for fifteen to twenty minutes. You will get a delicious Crécy soup.

51. Poached eggs au gratin.
Four eggs, 40 grams of flour, 40 grams of grated Gruyère, salt, pepper, nutmeg, a teaspoon of vinegar.
Heat water in a low saucepan, add a little salt and a teaspoon of vinegar. Break an egg into a saucer and, when the water boils, slide the egg into it. 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. Mix the butter and flour over low heat and cook for six to eight minutes. Add the milk and bring to the boil. Salt, pepper and sprinkle with nutmeg. Add half of the cheese to the sauce and melt it while stirring; arrange the eggs on a dish and cover them with the sauce; sprinkle with the rest of the cheese and add the rest of the butter in small pieces on top; brown in a high oven for two minutes.

52. Macaroni and bacon.
125 grams of macaroni, 125 grams of lean bacon, half a liter of broth, 30 grams of butter, salt, pepper.
Break the macaroni into small pieces and throw it into boiling salted water where you let it cook for five minutes.
Drain it and put it in the boiling broth where you will let it cook for about a quarter of an hour, over low heat. Cut the bacon into cubes and brown it in the butter. When the bacon is cooked, add the macaroni and sauté until browned. Add salt and pepper. Serve very hot.

a Le Petit écho de la mode 19240210 art 06 menu de la semaine 6