Page six - Le Grillon du foyer and the weekly notebook of La Bignole. What are we eating for lunch or dinner? A week of dishes with recipes for: - 36 trimbale milanaise, an original way to present simple macaroni, - 37 hake Spanish style, - 38 Belgian eggs, obviously cooked in boiling frying pan, - 39 rum baba, - 40 eggs milanese, - 41 ham pancakes.
And on the same page, "a little bit of everything". This week a lot of everything with: a rice omelette, a rabbit à la diable with rabbit blood and possibly a little cream, eggs with bananas, a recipe that can be made with oranges or apples, a war brioche, which is only warlike in name, apart from perhaps the cooking container, cornets of plenty (sic) or, today more simply, cornets with ham and macedoine, a Belgian honey cake, a ham mousse, chocolate truffles and to finish an exquisite delicacy with a handful of violets or acacia flowers.
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