Good food

Madelon soup.

buttered as big as egg, six turnips, two large handfuls of shelled peas, water or broth, fried or grilled croutons.

Cut the turnips into small cubes, pass them in butter, stirring them with the wooden spoon until they are golden brown; add the peas that you have cooked in salted water, add water or broth, bring to a simmer, salt, pepper, pour over the croutons. Serve quickly.

Coarse salt chicken

A chicken (not premium quality), a little ham, a strip of bacon, a carrot, onion, two cloves, salt, a stalk of celery..

Gut, flambé, pack the chicken, wrap it in the bard and tie it up carefully; cook it for an hour or an hour and a half, depending on its tenderness (an old hen will cook for two hours), with enough water to soak it completely, add salt, carrot, onion, celery, etc., and Ham. After cooking, unbridle it, serve it with a pinch of coarse salt on the stomach, surrounded by watercress or on a vegetable puree of your choice.

Chicken tastes better if it is stuffed with a good stuffing. It can also be cooked in a stew, which improves it a lot. Its cooking water will make an excellent soup.

Braised sirloin à la Royaumont.

Two kilos of sirloin, 125 gr. of ham, 125 gr. bacon, two carrots, two onions; a large glass of broth.

Have the butcher trim a nice piece of sirloin. Place strips of bacon and ham, slices of carrots and onions, broth, pepper, salt (moderately because of the bacon) in the bottom of the pan. add the broth and bring to a boil over high heat.

At the first boil, remove to the corner of the stove, cover with a sheet of oiled paper, cover the pan and put it in the oven. After two hours of cooking, turn the meat over so that it cooks for another two hours and it will be ready.

Drain, degrease the sauce, reduce it and cover the meat held at the entrance to the oven. Serve with a garnish of vegetables, rice, noodles, of your choice.

Mushroom crust.

500 gr. mushrooms, two eggs, 125 gr. of butter, a teaspoon of flour, half a glass of good broth, two egg yolks, a crust of vol-au-vent ordered from the pastry chef, a bouquet garni.

After peeling and washing the mushrooms with vinegar water, cut them in half or quarters depending on their size; put them in a saucepan with half the butter and brown them with the bouquet: add the broth, add the remaining butter and flour, season; bring to a boil, then, on the corner of the stove, cook very gently.

Before serving, remove the bouquet, bind the sauce with the egg yolks. and serve on the pastry crust, especially held very warm.

Brioche bread.

Take a glass of flour for half a glass of milk and half a glass of powdered sugar.

Mix everything together, add a teaspoon of bicarbonate to make the dough rise. Fill the pan only three-quarters full, as this cake rises; a quarter of an hour of cooking is sufficient.

Anita cookie.

Beat together three egg yolks, 100 gr. powdered sugar and vanilla powder; beat until the mixture becomes white and creamy.

Beat the egg whites until stiff and pour the mixture initially obtained into the egg whites and mix everything gently. Pour in 10 gr. potato starch.

Butter a mold, sprinkle it with a cloud of starch, pour the dough into it and bake in a low oven. The biscuit is ready when you insert the blade of a knife into it and remove it dry.

BABETTE.