Light courses

Green bean omelet from Erken's Big Cookbook (1914): a baked omelet of thick roux, egg yolks, whipped egg whites and cooked green beans.

Eggs à la Margot from Erken's Big Cookbook (1914): hard-boiled eggs stuffed with yolk cream and ham, breaded and deep-fried, with fried parsley.

Eggs, rabbit meatballs and macaroni from Erken's Big Cookbook (1914): boiled eggs, macaroni and rabbit meatballs in a brown sauce with tomato and sherry.

Egg croquettes (croquettes d'œufs durs) from Erken's Big Cookbook (1914): hard-boiled eggs, mushrooms and truffle in white sauce, breaded and fried.

Stuffed olives (olives farcies) from Erken's Big Cookbook (1914): pitted olives piped with salmon, paprika or caviar butter or chicken or game purée.

Stuffed tomatoes from Erken's Big Cookbook (1914): hollowed tomatoes filled with meat forcemeat with parsley, mushroom and chives, steamed, with lemon.

Vegetable pudding from Erken's Big Cookbook (1914): a thick white sauce bound with yolks and whipped whites, layered with boiled vegetables, with butter.

Chicken and celeriac in shells from Erken's Big Cookbook (1914): boiled hen and celeriac in a white sauce with egg yolk and cream, in scallop shells.

Veal sweetbread à la favorite from Erken's Big Cookbook (1914): potato pieces filled with onion sauce, topped with fried sweetbread and a stuffed tomato.

Veal sweetbread with horseradish from Erken's Big Cookbook (1914): sweetbread on fried bread with horseradish butter, topped with tongue and vegetables.

Rabbit quenelles from Erken's Big Cookbook (1914): pounded rabbit meat with bread panade, butter and cream, shaped into quenelles and poached in stock.

Macaroni, basic recipe, from Erken's Big Cookbook (1914): 125 g macaroni simmered in salted water about 20 minutes, drained, cut up and tossed dry.

Macaroni ring from Erken's Big Cookbook (1914, p. 436): macaroni with eggs, cheese, cream and butter, baked in a ring mold and filled with ragout.

Macaroni timbale from Erken's Big Cookbook (1914): a mold lined with macaroni, filled with forcemeat around peas or poultry, baked in a bain-marie.

Potatoes to have at hand from Erken's cookbook (1949): potatoes and onion cooked together in a thickened tomato purée sauce that can be stored in a jar.

Risotto from Erken's Big Cookbook (1914): rice browned in butter with onion, cooked tender in meat stock and finished with butter, cheese and diced ham.

Ham with macaroni from Erken's Big Cookbook (1914): macaroni with white roux, ham, egg yolks and whipped whites, baked and served with brown sauce.

Ham with fried eggs from Erken's Big Cookbook (1914): thin ham slices dipped in vinegar and sugar, browned in butter and topped with fried eggs.

Ham and macaroni croquettes from Erken's Big Cookbook (1914): macaroni and ham bound with white roux, shaped into small cutlets, breaded and fried.

Ham and macaroni omelet from Erken's Big Cookbook (1914): macaroni with ham, cheese, eggs and white sauce, cooked in a water bath, with mushroom sauce.

Ham timbales in aspic from Erken's Big Cookbook (1914): scraped ham with mayonnaise and aspic in aspic-lined molds, chilled, served with salad and olives.

Creamed ham with vegetables from Erken's Big Cookbook (1914): butter sauce with ham, peas, celeriac and sherry, served in scallop shells or croustades.

Partridge soufflé from Erken's Big Cookbook (1914): ground partridge with truffle, lightened with cream and egg whites, steamed in a water bath.

Tomatoes stuffed with fish, meat or chicken forcemeat from Erken's Big Cookbook (1914): hollowed tomatoes piped with forcemeat, steamed or baked.

Tomatoes with egg from Erken's Big Cookbook (1914): hollowed tomatoes filled with a whole egg and baked in a moderate oven until just set, with lettuce.

Tomatoes with mushroom from Erken's Big Cookbook (1914): halved tomatoes filled with chopped mushrooms fried in butter, topped with cheese and gratinated.

Tongue omelet from Erken's Big Cookbook (1914): cooked tongue and mushrooms baked in a water bath with a brown sauce of stock, anchovy and wine.

Cheese choux fritters from Erken's Big Cookbook (1914): choux pastry mixed with diced Swiss cheese and deep-fried in small lumps, a warm course.