Hunter's soup.
Ordinary cabbage soup, wild rabbit.

Cut the rabbit into four or five pieces, depending on its tenderness, put it in the cabbage soup and cook for three-quarters of an hour to an hour and a quarter. You can cut the rabbit into large cubes and serve them with the soup, or put the pieces of rabbit on the cabbage dish with the bacon, sausage, etc.

Barbel and barbels in Provençal style.
It is called barbel when it is small and barbel when it is larger; you must choose it large, fatty and taken in clear water; the older he is, the better he is. You have to be wary of your eggs, they cause serious stomach aches and purge violently; you must also take care to remove them when gutting the fish.

Put in a saucepan a barbel or barbels cut into pieces, with two spoonfuls of oil, half a liter of white wine, a small piece of butter made with flour, parsley, spring onions, shallots, garlic, mushrooms, all chopped fine, pepper , salt; cook and reduce to a short sauce and serve.

Lamb sweetbread fricassee.
Five or six lamb sweetbreads, 100 gr. mushrooms, half a glass of white wine, three egg yolks, three spoonfuls of milk, a knob of butter, two carrots, two onions, a bouquet garni.

Wash the lamb sweetbreads in fresh water, throw them in boiling water, drain them immediately, put them back in a saucepan with the mushrooms, onions, carrots and bouquet, cook for twelve to fifteen minutes, drain everything. . Form the sauce with the carefully strained cooking stock, the egg yolks, add the sweetbreads and the mushrooms, give them time to heat them well, on the corner of the stove, so that the sauce does not turn. You can serve in the vegetable bowl or on a dish

English-style potatoes.
A kilo of potatoes, 100 gr. butter, pepper, salt, a pinch of nutmeg:

Peel the potatoes, wash and dry them, cook them in salted water; when they are half cooked, cut them into slices and put them in a saucepan where you have melted the butter and seasoning, sautéed the potato slices; do not let the butter turn into oil and serve on a very hot dish.

BABETTE