Good food

Mussels soup.
A liter of mussels, a chopped onion, pepper, a little salt, water from the mussels, chopped parsley, butter.
Scrape the mussels carefully, let them drain for two or three hours in fresh, often-changed water; put them in a saucepan; when they open, remove the two shells, pass the juice through a fine cloth.
In another you brown the onion in the butter, add water, salt, pepper, parsley, mussels; boil and soak the soup.
You can also use clams and other shellfish.

Sailor sailor.
A carp, an eel, a pike (or a barbel), half a glass of strong brandy, enough red wine so that it just covers the fish, a good piece of flour handled butter, 125 gr . mushrooms, small onions, fried croutons, crayfish, bouquet garni.
The fish being cleaned and cut into sections, place them at the bottom of the pan or cauldron with the bouquet, pour in the wine. As soon as the wine begins to boil, pour in the brandy, set it on fire, let it burn and cook for a quarter of an hour. Remove the pan from the heat, arrange the sections in good order in the dish, quickly combine the sauce with the beurre manié, add the cooked and prepared mushrooms and small onions. in advance in butter. Pour the hot mixture onto the matelote, decorating the edges of the dish with the fried croutons and the crayfish on top.

Brétigny chin shoulder
A shoulder of approximately two kilos, 400 gr. of butter, a Madeira glass of cognac, salt, pepper, 500 gr. of new potatoes, a bouquet garni, plus an egg of butter.
Bone a nice shoulder of mutton, salt and pepper it, roll it up tightly, put it in a pan with the butter to brown it on all sides; remove it and put it on a baking dish, sprinkle it with cognac, when it is hot set it on fire, watering it while it burns; add the juice from the shoulder, the bouquet, the broth, cook in a moderate oven. Meanwhile, scrape the potatoes, cook them with the butter and a spoonful of cold water, salt, pepper; cover the pan well, stirring it often. Place the shoulder on a very hot deep dish, the potatoes around it, the defatted juice on the shoulder.

Dried white beans.
A liter of beans (goatherd, soissons or Swiss), a clove of garlic, 100 gr. butter (or poultry fat), two spoonfuls of roast juice, very finely chopped parsley, salt, pepper,
Soak the beans for several hours in cold water, then cook them in cold water, with the garlic clove, so that they do not hurt; salt them halfway through cooking. Drain them through the colander, put them back in the pan, remove the garlic, add the pepper juice, simmer for five to six minutes, add the butter, which must not boil; pour into the vegetable bowl, add the parsley and stir everything well, serve immediately.

Almond Tart.
Peel, pound 215 gr. almonds, mix with 25 gr. of powdered sugar, add four egg whites and a whole egg, all the whites beaten until stiff. Butter a tart mold and bake in a low oven for about an hour.

BABETTE.