Potage Germiny (Cream of Sorrel Soup)
Clean enough fresh sorrel leaves to make about 2 cups. Shred the leaves and cook gently in 1 tablespoon butter until the sorrel is wilted and most of the moisture in the leaves is cooked away. This is called “melted sorrel” and 2 cups of leaves should yield 3 table-spoons, Combine 6 egg yolks with 1 ½ cups light cream, mixing very thoroughly with a whip.
Bring 6 cups chicken stock to a boil and add the broth slowly to the egg yolk-cream mixture, whipping briskly. Return the soup to the hear and cook slowly, stirring constantly with a wooden spoon, until it starts to thicken and coats the spoon lightly. Be cartful not to let it boil. Stir in 2 tablespoons butter and ½ cup heavy cream. Correct the seasoning with salt and add the melted sorrel. Serve with slices of French bread or roll, toasted under the broiler, and spread with a little soft butter.
Truite de Rivière Belle-Meunièrc (Brook Trout Belle-Meunière)
Clean 6 trout, each weighing from 1/3 to ½ pound; remove the fins and ends of tails but leave on the heads. Dip the fish in milk and (hen in seasoned flour. Hear about ½ inch of olive oil in a frying pan. add the (rout. and cook over moderate heat until they are golden brown on both sides, about 12 to 15 minutes in all, depending on the size of the fish. Remove the trout to a hot serving dish and sprinkle them with freshly ground pepper, a few drops of lemon juice, and 1 tablespoon each of finely chopped parsley and chives.
Pour the oil from the frying pan and put in the pan 6 tablespoons butter. Cook the butter until it is hazelnut in color and pour it over the fish. Place a slice of peeled lemon on top of each fish and serve with the butter still sizzling.
Baron d'Agneau de Lait Mireille (Roast Milk-fed Spring Limb with Artichokes and Potatoes)
The baron is the rear half of a young lamb and includes the two legs and two sides of the loin (or saddle). If split in half lengthwise it is called a demi-baron. The following recipe can also be followed for cooking the saddle or a leg, allowing less time for roasting.
Rub the lamb with salt, put it in a roasting pan, and spread with good fat, such as fresh pork or beef drippings. Add ½ cup water to the pan to keep the fat that drips into it from scorching and, as the water cooks away, replace it by the spoonful. At no time should there be enough water in the pan to Steam the meat and when the roast is done no water should be left in the pan. Roast the lamb in a moderately hot oven (400° F.), basting often with the fat in the pan. Don't basic with the water. After ½ hour, reduce the heat to 375° F. For a whole baron allow about 3 hours, for a demi-baron 2 to 2 ½ hours and for a leg 1 ½ to 1 ¾ hours. The time depends upon how well-done' you wish to have the meat.
Remove the meat to a hot serving platter and arrange artichokes stuffed with tomato purée and potatoes Sardalaisc alternately around it. Place water cress at either end of the platter.
Pour off all the fat from the roasting pan and add 1 cup water or stock. Cook on top of the stove, stirring with a spoon to scrape in ail the crusty brownness that clings to the bottom and sides of the pan. Cook until the liquid is reduced to about ½ cup and serve separately with the lamb.
Fonds d'Artichauts Garnis de Tomate Fondue (Artichoke Bottoms Stuffed with Tomato Purée)
Cut the stems from 12 small artichokes and rub the cut surface with lemon to prevent it darkening. With a very sharp knife, trim off the leaves so that only ¼ to ½ inch of leaf is left around each artichoke. Cook au au blanc, that is in white stock made by bringing to a boil 1 quart water. 1 table-spoon flour, 1 teaspoon salt, and the juice of 1 lemon or 2 tablespoons vinegar. Put the artichokes in the boiling white stock and cook for 45 to 50 minutes. Remove the artichokes from the stock and turn them upside down to drain. When thoroughly drained remove the prickly choke in the center of each.
Peel 6 medium-sized tomatoes, cut them in half crosswise and carefully squeeze out the water and seeds, then chop the flesh coarsely. Cook the tomatoes in 1 tablespoon butter until most of the moisture is cooked away. Add 1 teaspoon sugar. Fill the artichoke botloins with the tomato purée and sprinkle with julienne of truffles.
Pommes de Terre Sardalaise (Potatoes Sardalaise)
Peel small potatoes and cut them in slices about 1/8 inch thick. They should be the size and thickness of a silver dollar. Parboil the slices in boiling I water to cover for about 5 minutes and drain well. For each cup of potatoes heat 2 tablespoons good fat in a shallow pan until it is quite hot. Add the potatoes and cook until they are golden brown on both sides. Drain off all the fat from the pan, add 1 tablespoon butter for each cup of potatoes and shake the pan until the butter is melted and all the pieces are coated with it. Season to taste and sprinkle with parsley.
Salade de Laitue à l'Estragon (Lettuce Salad with Tarragon)
Clean and wash lettuce leaves and dry them on a towel to remove all the water, but handle carefully because spring lettuce is very tender. In a salad bowl mix 2 tablespoons vinegar, ½ teaspoon salt, a little freshly ground pepper, ½ teaspoon dry mustard, and 6 to 8 tablespoons olive or salad oil. Chop a small handful of tarragon leaves and about half as much chervil. Add the lettuce, tarragon and chervil to the dressing and toss all together until the leaves are coated.
Neige au Clicquot (Champagne Sherbet)
Mix together 1 ¼ cups sugar and 1 cup water, and boil for 4 to 5 minutes. Cool the syrup and stir in 1 ½ cups sparkling champagne and the juice of 1 lemon. Freeze like a water ice using 3 parts ice to 1 part salt. When the sherbet is almost frozen, fold in a meringue made by whipping 2 egg whites until stiff and stirring in 2 tablespoons fine granulated sugar. When ready to serve, fill sherbet glasses about ¾ full and pour about 2 tablespoons champagne on top of each.
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