Cèpes à la Bordelaise
Drain a 1-pound can of cèpes. Cover the cèpes with hot water, drain, and dry them on a towel. Leave the small ones whole; cut the larger ones in pieces. Cover the bottom of a shallow pan with salad oil, heat the oil until it is very hot. and add the cèpes. Cook the cèpes until golden brown, turn them out of the pan, and drain the oil from them. Heat 3 tablespoons butter in the pan. add the cèpes, and season them with salt and pepper. Add 1 clove of garlic, crushed, and 1 tablespoon each of Chopped shallots, parsley, and fresh bread crumbs. Cook until the crumbs are golden brown, shaking the pan constantly to combine the ingredients. Serve very hot.
Aubergine à I'Orientale (Eggplant à l'Oriental)
Peel 2 eggplants and slice them ¼ inch thick. Allow 3 to 4 slices for each serving. Season the slices with salt and pepper, dip them in milk, ami dredge with Hour. Fry the slices in hot deep fat or saute in butter until golden brown and drain on absorbent paper.
Prepare a Portugaise sauce as follows: In a saucepan melt 2 tablespoons butter, add 1 tablespoon chopped shallot and 4 or 5 tomatoes, peeled, seeded, and coarsely chopped, and cook until most of the moisture from the tomatoes has evaporated. Stir in 1 cup cream sauce, 1 tablespoon chopped parsley, and salt and freshly ground pepper to taste. Remove the sauce from the heat and combine it carefully with 3 egg yolks, beaten with 3 tablespoons cream and a little of the hot sauce. Finish the sauce with 1 to 2 tablespoons butter. Arrange half the cooked eggplant in a shallow heat-proof serving dish, cover with half the sauce, and add the remaining eggplant.
Add 2 tablespoons whipped cream to the remaining sauce and pour it over the eggplant. Sprinkle with grated Parmesan or dry Swiss cheese and cook in a hot oven (450° F.) or under the broilerflame until the top is brown.
Perdreau Rôti sur Canapé (Roast Young Partridge on Toast)
Clean 6 small or 3 large partridge and truss (he legs close to the bodies. Cover the breasts with sliced fat salt pork or bacon and tic the slices in place. Season with salt. Place the birds on their sides in a roasting pan and spread them with good fat. Roast the partridge in a hot oven (450° F.) for 30 to 35 minutes depending upon their size, basting often. Turn the birds on their backs and continue to cook for about 5 minutes longer, or until they are done. To test when done, lift up the bird and let the juice run out of it; If the juice is clear, with no pink tinge, the bird is done. (If the birds are preferred a little pink, roast them on their sides for 25 to 30 minutes only.)
Remove the partridge from the oven and take off the trussing strings amd the pieces of fat pork. Set aside the pork while making the gravy. Pour all of the fat from the pan, add 1 tablespoon butter and, when it melts, add ½ cup water or stock. Cook, stirring in all the brown crustiness around the pan, and Strain into a gravy boat. Serve a whole or half bird, according to size, on toast spread with rouennaise (see August, 1954) and garnish with the pieces of browned fat pork or bacon. Pass the gravy separately.
Poire Belle Dijonnaise (Pears Dijon Style)
Boil 1 quart water with 1 ½ cups sugar and half a vanilla bean for 5 minutes. Skim. Peel 6 pears, leaving them whole, and brush them with lemon juice. Put the pears in the boiling syrup and simmer until tender but not too soft. If a clean napkin or a piece of heavy cheese cloth is placed on top of the fruit (to hold it down under the surface of the liquid) it will prevent the part of that fruit which tends to rise out of (he liquid from darkening. Let the pears cool in the syrup.
Fill a ring mold with raspberry ice and put it in the freezing compartment or freezer. When ready to serve, unmold the ice and arrange the pears around or in (he center of the ice. Coat with sauce ricbe (sec August, 1954) flavored with prunelle liqueur instead of kirsch. Decorate with crystallized violets and, if desired, with spun sugar.
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