020. Minestra soup. —

Leftover cooked beans, 100 grams of rice, all kinds of vegetables, a cabbage leaf, 30 grams of butter or fat. 2o grams of salt, 2 liters of water.

Fry the vegetables (carrots, potatoes, turnips, etc.) well peeled and cut into pieces in the fat; then add, little by little, the 2 liters of water.

After an hour and a half of cooking, throw the well-washed rice into the pot. Boil another twenty minutes.

Ten minutes before serving add the cooked beans; then, when boiling has resumed, the cabbage leaf

cut into thin strips Wait five minutes and serve this very nutritious and delicious soup

The real Minestra soup contains 100 grams of ham. It can, on its own, constitute a meal

021. Galantine of head. —

A pig's head, rinds, pepper, salt, spices, a glass of white wine, if you like, a small glass of cognac, if you like.

Boil the pig's head for six hours in salted water with the addition of white wine. When the head is cooked, debone it and cut it into pieces and the ear into strips. Arrange these pieces in a salad bowl lined with rinds, alternating with the ear strips, add the pepper, the spices, tamp down and leave to cool.

022. Mutton tongue au gratin. —

Soak clean, well-scraped sheep's tongues in water for an hour. Prepare all the vegetables for the pot-au-feu, cut them into slices and brown them. Add the necessary water, the tongues split into four, the salt, a bouquet. Leave to cook slowly for three hours, remove the skin from the tongues.

Make a mince of bacon, chives, parsley; butter a dish, place a layer of this mince, the tongues and a new layer of this mince, brown in the oven.

The cooking water and the vegetables added to a handful of rice will make an excellent soup.

023. Rabbit in white wine. —

A fine wild or domestic rabbit, cut into sections, a few bards of bacon, a glass of white wine, a glass of broth, a large spoonful of flour, a bouquet, a spoonful of fat, fried croutons or potatoes.

Fry the rabbit and the bacon bards. Add the flour, brown it; add the wine, broth, bouquet, salt and pepper. Brown the croutons.

Serve after one hour of cooking and garnish the dish with golden croutons that can be replaced by slices of boiled and fried potatoes.

024. Onion stew. —

A kilo of onions, 30 grams of butter, a spoonful of flour, salt, a glass of broth.

Dip the onions in hot water to peel them; cut them into slices; put them in a saucepan with a piece of butter. Cook for a few minutes without browning; add two glasses of hot water and continue cooking slowly. See that there is constant water;

when the onions are cooked, sprinkle with a spoonful of flour, wet with a glass of broth, season with salt and pepper.

Let cook for an hour and a half.

025. Eggs in matelote. —

Four eggs, small onions, bouquet garni, garlic, salt and pepper, four crusts of bread, a little flour, a glass of wine and a glass of water.

Pour into a saucepan, half water, half wine, bouquet garni, onions, garlic, salt, pepper; boil for a quarter of an hour; remove the bouquet and the onions;

poach four very fresh eggs in this mixture; take them out and place them on buttered bread crusts. Reduce the sauce; put a little flour, and pour over the eggs.

026. Fat-double à la Parisienne —

500 grams of well-washed double fat, a few spoonfuls of tomato, a glass of white wine, two sliced onions, thyme, bay leaf, garlic, pepper, salt, spices, 125 grams of pork belly.

Dice the bacon and cut the double fat into small squares. Put the fat-double, the bacon and all the ingredients listed in the pot. If the liquid does not cover the double fat, add water

Boil for thirty minutes and cook gently in the oven for two or three hours.

027. Apple cake. —

A pound of sugar, two pounds of pippin apples, the peel of a lemon, cream, almonds, butter.

Melt and boil a pound of sugar in a little water: the sugar must be almost candied.

Throw in this syrup two pounds of pippin apples, peeled and cut into thin slices, plus the peel of a lemon. Cook until the consistency of jelly.

Coat a mold with butter; pour in your jelly, cook for a quarter of an hour in a bain-marie, leave to cool and serve with a light cream in which you have added a few fillets of almonds.

029. Mashed turnip soup. —

A pound of turnips, half a pound of rice, butter, salt, pepper, a glass of milk, two and a half liters of water.

Wash, scrape and cut into small pieces a pound of turnips; put them to cook in water with half a pound of rice, butter, salt, pepper,

Strain through cheesecloth after cooking, moisten with a little milk and add butter at the last moment.

030. Frozen pudding. —

1 liter of milk, sugar, vanilla, eight egg yolks, a cinchona glass of Madeira, a handful of Malaga grapes, ladyfingers.

Boil a liter of milk, add sugar, add vanilla, leave to cool and pour over eight egg yolks; thicken

in a bain-marie, pass through a sieve.

Soak a handful of Malaga grapes in Madeira wine, remove the grapes, moisten the biscuits with Madeira and put them in a mold, pour the cream where you put the grapes and set on ice.

031. Mutton in red wine. —

600 grams of mutton, a glass of red wine, salt, pepper, onion, garlic, thyme, bay leaf, a spoonful of vinegar, a spoonful of fat, a spoonful of flour.

Boil a glass of wine, red with peppercorns, a spoonful of vinegar, an onion, a clove of garlic, thyme, bay leaf, chervil.

Pour this boiling liquid over the meat and leave it in this perfumed bath for two or three hours, turning it from time to time, if it is not entirely covered with liquid.

Put everything on the fire, boil until sufficiently cooked. At this point make a roux, dilute it with the cooked shoulder and, when the sauce is cooked, serve it with the mutton.

032. Marinated veal. —

600 grams of rouelle, vinegar, pepper, salt, thyme, bay leaf, garlic, onions, shallots, carrots, white wine, a veal foot.

Put the rouelle in a terrine with plenty of vinegar, salt pepper, thyme, bay leaf, garlic, onions, shallots,

carrots, leave to marinate for four days, turning morning and evening.

Cook in the marinade, adding white wine and a veal foot.

When the veal is cooked, remove it, pass the juice through a sieve, pour it over the meat and serve cold.

033. Mutton feet with pullet. —

Sheep's feet, a white roux, milk broth, salt, pepper, nutmeg, parsley, spring onions, small onions, mushrooms, two egg yolks, lemon juice

Prepare and split sheep's feet in two, remove the large bone; peel, blanch and cook in a white five to six hours, after this time remove the feet.

Drain, put them in a saucepan with a velouté, salt, pepper, blanched and chopped parsley, nutmeg, chopped chives, may onions, mushrooms. simmer for half an hour.

When serving, bind with egg yolks, a drizzle of lemon vinegar.

034 Swiss cheese eggs. —

Four hard-boiled eggs, 25 grams of grated Gruyère, 25 grams of Parmesan, a whole raw egg, a little cream, butter.

Cut the hard-boiled eggs in half, lengthwise, remove the yolks to which we add salt, Gruyère and grated Parmesan cheese, a whole raw egg, a little cream.

fill the empty part of the egg with this stuffing, put in the oven in a buttered dish, sprinkle on the surface of the eggs, grated parmesan, pass the reddened shovel, serve with cheese sauce.

035 Margot potatoes. —

1 kilo of potatoes, minced meat (leftovers), salt, pepper, parsley, spring onions, shallots, two eggs, flour, frying

Cook the potatoes in water, peel, mash and mix with minced meat, adding salt, pepper, parsley, chives, shallots, chopped.

Bind with two eggs, make balls, pass them in beaten egg, then in flour and fry.

036. Puffed donuts —

300 grams of water, 30 grams of butter, 3 grams of salt, 10 grams of sugar, a little orange blossom water, 250 grams of flour, four eggs, frying, powdered sugar.

An excellent family dessert, my dear readers, and so simple to make:

put in a saucepan 300 grams of water, 50 grams of butter, 5 grams of salt, 30 grams of sugar, a little orange blossom water.

To the first broth, add 250 grams of flour, work the mixture over low heat for a few minutes to dry out the dough. When it comes off in a ball, remove from the heat, add four eggs one after the other, working the dough vigorously with the spoon.

Heat some frying and toss in it big as a nut of this batter while the frying is still lukewarm, as the donuts get bigger, increase the heat to remove them to steamy frying when they are a nice yellow color. Sprinkle sugar over the dish and serve

038. Natural trout. —

A trout, water, salt, white wine, three onions, cloves, two cloves of garlic, bouquet garni, butter handled with flour

After having cleaned the trout, put in a saucepan with salt, leave for one hour with the salt, prepare a court-bouillon with white wine, three onions cut into slices, cloves, two cloves of garlic, bouquet garni, butter handled with flour; boil over high heat.

Remove the onions, etc. serve the fish with the court-bouillon as a sauce, add to this broth a little butter handled with flour, reduce over a high heat

039. Mashed celery. —

Celery roots, salt water, salt, pepper, flour, butter, latte, a little sugar

Have large celery roots, peel, wash, cook in salted water; mash the roots when cooked to make a thick porridge.

Put this puree in a saucepan, with salt, pepper, flour, butter, milk, add a little sugar.