Good food

Brussels soup.
Fat broth or from any vegetables, even from cabbage (strain it, boil it); eight small Brussels sprouts per person, a good piece of butter if the broth is not fatty, fried croutons cut into cubes or dried in the oven.
Peel, wash the little cabbages, put them gently in the boiling broth so as not to deform them. Cook for twenty minutes, pour into the soup bowl over the butter and croutons, serve immediately. The soup is stirred at the table;

Geneva-style trout.
Two trouts of approximately 30 centimeters, an egg of butter, chopped herbs, five or six finely chopped mushrooms, salt, pepper, a crust,
Clean the trout carefully, cook them in a court-bouillon. Meanwhile, put the butter in a saucepan with the chopped mushrooms, parsley and shallots; when these fine herbs have returned to the heat for a moment, add the bread crust that you cooked in the court-bouillon and pureed; dilute with a little court broth passed through a fine strainer. Drain the trout; serve them on the sauce very hot..
Smaller trout are fried in olive oil, sprinkled with salt and served with lemon slices.

Rabbit with ham.
A young rabbit, half a butter egg, five or six slices of ham, a glass of white wine, a bouquet garni, spring onions, pepper, a glass of broth, no salt, a teaspoon of starch.
Cut the rabbit into pieces; brown them with the ham; cook with the white wine, bouquet, spring onions, pepper, broth; When fully cooked, take the sauce and pass it through a sieve, skim off the fat, bind it with the starch, and serve.

Fried carrots.
Half a bunch of carrots, frying, salt.
Peel and cut the carrots into slices, blanch them for a while in lightly salted water, remove them after a while, drain and put them in the hot frying, remove them and serve hot, sprinkled with salt.

Hazelnut cake.
125 gr. of bread crumbs, 125 gr. sugar, 250 gr. hazelnuts. and four eggs.
Break the hazelnuts and remove their skins, crush them in the mortar, add the powdered sugar, bread crumbs, egg yolks, working this mixture carefully; finally add the beaten egg whites. Oil a mold, fill it with this dough and cook in a bain-marie. To serve, garnish the cake with hazelnuts. Served with vanilla cream.

BABETTE.