Provençal Cuisine
Christmas Dinner with the Family

Menu

Poule-au-Pot à la Provençale
Starred Trout from the Fontaine de Vaucluse
in Court Bouillon, Accompanied
by Creamy Crayfish Tails.
Turkey Stuffed Bourgeois-Style
Cold Hare Pâté with Jelly
Alpine Salad (Red Lettuce)
Soft Cardoon Course
Apple Charlotte
Whipped Cream
Frosted Mandarins
Surprise Yule Log »
Café des Maures
Branded Liqueurs
The Best Fruits in the Country
As for the wines, I leave them to the host's care and choice.

Preparing the Turkey
First of all, it must be tender and with fine flesh; after having given it the necessary cleaning, stuff it inside with the following composition: Soo grams of sausage meat, 600 grams of cooked chestnuts, 600 grams of truffles carefully peeled and divided into quarters, all seasoned with high taste, do not forget to add to this stuffing a deciliter of old brandy.
Then truss the turkey, salt it lightly, wrap it in bacon strips and roast it.
Cook carefully and carefully collect the juice that should accompany the headpiece.

A. Escoffier.

the kilo of truffles in 1924 TRUFFLES ARE ABUNDANT AND AFFORDABLE Avignon, Dec. 20 (dep. Petit Parisien.) The great truffle markets of Vaucluse are currently in full swing. The rains that fell last August were most favorable to the production of the tasty underground mushroom, which last year was worth roughly 150 francs per kilo. Today, thousands of kilos of this product, which is the delight of gourmets, are pouring into the markets of Apt, Valréas, Orange, Carpentras and Vaison, where traders find the best qualities at 40 and 45 francs per kilo. To have an element of comparison, La Bignole has retained the salary of a basic civil servant, between 450 and 500 francs per month, corresponding roughly to the minimum wage in the 21st century, i.e. in December 2024 = €1,425 net.

the kilo of truffles in 2024