Provençal Cuisine

Chicken in the style of Aunt Rose
Choose very small chicks, as many as there are guests, split them down the back; flatten them slightly and. bone them completely; season them with salt and pepper, pass them in flour, then in beaten egg, then in fresh breadcrumbs and cook them in butter or lard.

Glazed onions
Choose small spring onions, of approximately the same size, peel them, arrange them side by side in a flat saucepan of the desired size and with a generously buttered bottom; salt them lightly, sprinkle them with sugar, cover the saucepan and cook them over a low heat, if possible at the entrance of the oven. When they are cooked, these onions should have a nice blond color, slightly caramelized. Arrange them in a bouquet around the chicks or separately in a timbale.

Salade Vauclusienne
For 5 to 6 people: cook 3 medium potatoes in salted water, drain them immediately after cooking and mash them with a fork; season them with the following sauce: dilute in a bowl a teaspoon of mustard with a large tablespoon of wine vinegar, 4 to 5 tablespoons of olive oil, add salt and pepper, chopped chervil and tarragon. Mix with the potatoes 3 carefully peeled and julienne-cut Vaucluse truffles, then four times the volume of the potatoes, green asparagus tips cooked in salted water.

Peaches with raspberries
Choose peaches that are ripe and have tender flesh, plunge them into boiling water, remove them immediately with a skimmer and put them in iced water, remove their skin, place them in a timbale, sprinkle them with sugar, sprinkle them with a few spoonfuls of very good kirsch and keep them cool.
In addition, we will have prepared a fine raspberry purée, sweetened and kept on ice. When serving the peaches, completely cover them with the raspberry purée.
Serve vanilla-flavored Chantilly cream at the same time.

A. Escoffier.