OSTRICH EGGS
The Gascons like to joke: in their ostrich eggs there is only ostrich in name.

But there is a joke that is doubly pleasant, first for the person who makes it and then for his guest. So here is how ostrich eggs are made: we take a pig's bladder which we must boil carefully, so that it is perfectly cleaned. We break a good dozen eggs, separating the whites and yolks. We fill the bladder halfway with the whites which we leave to set slightly in the boiling water, we then introduce the yolks by turning so that they clump together and form a ball in the middle. When they start to harden, we finish filling with the rest of the whites, we attach the bladder and we cook,

When cooking is finished, we cut the bladder and we have an ostrich egg which we serve in the middle of a dish, surrounded by Béchamel sauce or tomato sauce.

The egg surprises children and adults. The astonishment and joy increase even more if we mix chopped truffles or simply fine herbs with the previously salted and peppered yolks. It is also through skill and vivacity that we manage to make the ostrich egg perfectly.

PLUMS in VINEGAR
It was an Orléans dish that first made me smile. Since then, I have returned to other feelings. Here is how the preparation is done:

We take two kilos of still very firm plums, a kilo of sugar, a gram of cloves and fifteen grams of whole cinnamon. We dry the plums well with a cloth, prick them with a needle, right down to the core, then place them, side by side and tightly packed in a terrine, with the cloves and cinnamon on top. We put half a liter of Orléans vinegar on the fire, with the sugar, skim it off when it is cooking, let it cook and reduce slightly, remove it from the heat for a moment, and when it is no longer quite boiling, pour over the plums.

We then cover the terrine tightly and let the preparation rest for two or three days. We then decant the juice and repeat the same operation. After another day of rest, we put the juice back on the fire again, and we add the plums. As soon as they want to cook, remove them and, if there is too much juice, let it reduce for a further moment. However, we must keep enough so that it can cover the plums in the jars.

Because, when everything has cooled, we pour it into well-stoppered jars, and we serve fruit and juice with the beef from the stew, like simple hors d'oeuvres, pickles or onions. And I think it's exquisite.

ROSETTE