Dutch-style plaice..
A plaice of 750 gr., 200 gr. of butter, 75 gr. sorrel.

Cut a beautiful plaice into two parts lengthwise, and then these two halves into seven or eight pieces widthwise. Cook them in salted water and place them on a dark dish with an unbleached napkin, to leave their original character. Serve separately in a flowered gravy boat, or in a Japanese bowl, the sauce whose composition is as follows: peel the sorrel from which the ribs have been removed, put it in a colander which is immersed twice in water boiling; add these blanched leaves to the butter that is melted in a bain-marie in the bowl or bowl that will be at the table.

Ham with spinach.
A medium Bayonne ham, a kilo and a half of spinach, 125 gr. of butter, a small spoonful of flour, salt, pepper, coriander, a small handful of hay, three carrots, two turnips, a glass of good roast juice.

Scrape, bone and tie a ham, leaving it in good shape. Put it in a braising pan with the hay, a little coriander, the carrots, cover it with cold water, place it on the fire and cover.
When it first boils, remove to the side of the heat, without uncovering, and let it finish cooking, without boiling, for three or four hours.
On the other hand, blanch three pounds of spinach... peeled and washed, and chop very finely; add the butter and juice, dry over the heat, turning with it. a spoon, season and serve with the ham.

Maître d’hôtel flageolet beans.
One liter of flageolets, 125 gr. butter, chopped parsley.

Cook the flageolets in boiling water, salt them halfway through cooking; drain them, put them in a saucepan with the butter, salt, pepper, parsley, sauté them over moderate heat, so that they are well penetrated with butter and heat and serve them immediately, placed on a hot dish or better in the heated vegetable dish.

Brazilian cake.
Take 3 deciliters of milk, 85 gr. of tapioca, 40 gr. sugar, 30 gr. grapes: from Corinth or Malaga, a whole egg, two egg yolks and two beaten whites.

Boil the milk, add the sugar and tapioca, let it cook well, then add the eggs, the egg whites last: Butter a mold, pour the mixture into it and cook in the oven for half an hour. Serve with melted redcurrant jelly.