020. Minestra soup. —

Leftover cooked beans, 100 grams of rice, all kinds of vegetables, a leaf of cabbage, 30 grams of butter or fat. 2o grams of salt, 2 liters of water.

Brown the vegetables (carrots, potatoes, turnips, etc.) peeled and cut into pieces in the fat; then add, little by little, the 2 liters of water.

After an hour and a half of cooking, throw the well-washed rice into the pot. Let it boil for another twenty minutes.

Ten minutes before serving add the cooked beans; then, when the boiling has resumed, the cabbage leaf
cut into thin strips Wait five minutes and serve this very nourishing and exquisite soup

The real Minestra soup contains 100 grams of ham. It can, on its own, constitute a meal

021. Galantine of Hure. —

A pig's head, rinds, pepper, salt, spices, a glass of white wine, if you want, a small glass of cognac, if you want.

Boil the pig's head for six hours in salted water with white wine. When the head is cooked, debone it and cut it into pieces and the ear into strips. Place these pieces in a salad bowl lined with rinds, alternating with the ear strips, add the pepper and spices, pack and leave to cool.

022. Mutton tongues au gratin. —

Soak clean, well-scraped sheep tongues in water for an hour. Prepare all the vegetables from the stew, cut them into slices and brown them. Add the necessary water, the tongues split into four, the salt, a bunch. Cook slowly for three hours, remove the skin from the tongues.

Make a mince of bacon, chives, parsley; butter a dish, place a layer of this mince, the tongues and a new layer of this mince, brown in the oven.

The cooking water and vegetables added with a handful of rice will make an excellent soup

023. Rabbit in white wine. —

A beautiful wild or domestic rabbit, cut into sections, a few strips of bacon, a glass of white wine, a glass of broth, a large spoonful of flour, a bouquet, a spoonful of fat, fried croutons or potatoes.

Brown the rabbit and the bacon strips. Add the flour, brown it; add the wine, broth, bouquet, salt and pepper. Brown the croutons.

Serve after an hour of cooking and garnish the dish with the golden brown croutons which can be replaced with slices of boiled and hash browned potatoes.

024. Ragoût aux oignons. —

Un kilo d'oignons, 30 grammes de beurre, une cuillerée de farine, sel, un verre de bouillon.

Plongez les oignons dans l'eau chaude pour les peler ; coupez-les en tranches ; mettez-les dans une casserole avec un morceau de beurre. Faites cuire quelques instants sans laisser roussir ; ajoutez deux verres d’eau chaude et continuez la cuisson tout doucement. Veillez à ce qu’il ÿ ait constamment de l’eau ;

lorsque les oignons sont cuits, saupoudrez d'une cuillerée de farine, mouillez avec un verre de bouillon, assaisonnez de sel et poivre.

Laissez cuire une heure et demie.

025. Eggs in matelote. —

Four eggs, small onions, bouquet garni, garlic, salt and pepper, four crusts of bread, a little flour, a glass of wine and a glass of water.

Pour into a saucepan, half water, half wine, bouquet garni, onions, garlic, salt, pepper; boil for a quarter of an hour; remove the bouquet and onions;

poach four very fresh eggs in this mixture; remove them and place them on bread crusts coated with butter. Reduce the sauce; put a little flour, and pour over the eggs.

026. Gras-double à la Parisienne —

500 grams of well-washed double fat, a few spoonfuls of tomatoes, a glass of white wine, two sliced onions, thyme, bay leaf, garlic, pepper, salt, spices, 125 grams of bacon.

Dice the bacon and cut the double fat into small squares. Put the double fat, bacon and all the ingredients listed in the pot. If the liquid does not cover the grease-double, add water

Boil for thirty minutes and cook gently in the oven for two or three hours.

027. Apple cake. —

A pound of sugar, two pounds of pippin apples, the peel of a lemon, cream, almonds, butter.

Melt and boil a pound of sugar in a little water: the sugar should be almost candy.

Throw into this syrup two pounds of peeled and thinly sliced pippin apples, plus the peel of a lemon. Cook until jelly consistency.

Coat a mold with butter; pour your jelly into it, cook for a quarter of an hour in a bain-marie, leave to cool and serve with a light cream where you have put a few almond fillets.

028. Breton-style mussels. —

Two kilos of mussels, two glasses of white wine, 100 grams of butter, a spoonful of flour, a teaspoon of broth, two egg yolks, 150 grams of cream, a spoonful of vinegar, salt, pepper, onions, bunch
garnished, garlic.

Clean two kilos of very fresh mussels, wash them in several waters, open over high heat, with two glasses of white wine, serve with the following sauce:

Brown 100 grams of butter, add a spoonful of flour and without letting it take on color, moisten with fatty stock, let reduce.

On the other hand, mix in a deep plate: two egg yolks, 150 grams of cream, a spoonful of vinegar, salt, pepper, onions, bouquet garni, chopped garlic, beat everything together, add this mixture to your sauce cooking, let boil, pour into a sauce boat and serve.

029. Turnip puree soup. —

A pound of turnips, half a pound of rice, butter, salt, pepper, a glass of milk, two and a half liters of water.

Wash, scrape and cut into small pieces a pound of turnips; put them to cook in water with half a pound of rice, butter, salt, pepper,

Pass through cheesecloth after cooking, moisten with a little milk and add butter at the last moment.

030. Frozen pudding. —

1 liter of milk, sugar, vanilla, eight egg yolks, a glass of Madeira cinchona, a handful of Malaga grapes, spoon biscuits.

Boil a liter of milk, sweeten, add vanilla, let cool and pour over eight egg yolks; thicken
in a bain-marie, pass through a sieve.

Soak a handful of Malaga grapes in Madeira wine, remove the grapes, moisten biscuits with Madeira with a spoon and place them in a mold, pour in the cream where you put the grapes and set on ice.

031. Mutton in red wine. —

600 grams of mutton, a glass of red wine, salt, pepper, onion, garlic, thyme, bay leaf, a spoonful of vinegar, a spoonful of fat, a spoonful of flour.

Boil a glass of red wine with peppercorns, a spoonful of vinegar, an onion, a clove of garlic, thyme, bay leaf, chervil.

Pour this boiling liquid over the meat and leave it in this fragrant bath for two or three hours, turning it from time to time, if it is not entirely covered with liquid.

Put everything on the fire, let it boil until sufficiently cooked. At this point make a roux, dilute it with the cooking of the shoulder and, when the sauce is cooked, serve it with the mutton.

032. Marinated veal. —

600 grams of rouelle, vinegar, pepper, salt, thyme, bay leaf, garlic, onions, shallots, carrots, white wine, a calf's trotter.

Put the rouelle in a terrine with plenty of vinegar, salt pepper, thyme, bay leaf, garlic, onions, shallots,
carrots, leave to marinate for four days, turning morning and evening.

Cook in the marinade, adding white wine and a veal trotter.

When the veal is cooked, remove it, pass the juice through a sieve, pour it over the meat and serve cold.

033. Sheep’s trotters with chicken. —

Sheep trotters, a white roux, milk broth, salt, pepper, nutmeg, parsley, spring onions, small onions, mushrooms, two egg yolks, lemon juice

Prepare and split the sheep's trotters in two, remove the large bone; peel, blanch and cook in a white for five to six hours, at the end of this time remove the stems.

Drain, put them in a saucepan with a soup, salt, pepper, blanched and chopped parsley, nutmeg, chopped spring onions, onions, mushrooms. let simmer for half an hour.

When serving, bind with egg yolks and a drizzle of lemon vinegar.

034 Eggs with Swiss cheese. —

Four hard-boiled eggs, 25 grams of grated Gruyère, 25 grams of Parmesan, a whole raw egg, a little cream, butter.

Cut the hard-boiled eggs in half, lengthwise, remove the yolks to which add salt, grated Gruyère cheese and Parmesan, a whole raw egg, a little cream.

fill the part of the egg that remains empty with this stuffing, put in the oven in a buttered dish, sprinkle grated parmesan on the surface of the eggs, pass the reddened shovel, serve with cheese sauce.

035 Margot potatoes. —

1 kilo of potatoes, minced meat (leftovers), salt, pepper, parsley, spring onions, shallots, two eggs, flour, frying

Cook the potatoes in water, peel, mash and mix with minced meat, adding salt, pepper, parsley, chopped chives and shallots.

Bind with two eggs, make balls, dip them in beaten egg, then in flour and fry.

036. Souffled donuts —

300 grams of water, 30 grams of butter, 3 grams of salt, 10 grams of sugar, a little orange blossom water, 250 grams of flour four eggs, frying, powdered sugar.

An excellent family dessert, my dear readers, and so simple to make:

put in a saucepan 300 grams of water, 50 grams of butter, 5 grams of salt, 30 grams of sugar, a little orange blossom water.

To the first broth, add 250 grams of flour, work the mixture over low heat for a few minutes to dry out the dough. When it comes apart into a ball, remove from the heat, add four eggs one after the other, working the dough vigorously with the spoon.

Heat some frying and throw in as much as a walnut of this batter while the frying is still warm, as the donuts get bigger, increase the heat to remove them to steaming frying when they are a nice color YELLOW. Sprinkle the dish with sugar and serve

037. Italian rice soup. —

300 grams of rice, a piece of bacon, a small savoy cabbage, salt, pepper, chopped parsley, a few fennel seeds, grated parmesan

Wash your rice, grate a piece of bacon, a Savoy cabbage, sweat with bacon, add salt, pepper, chopped parsley, a few fennel seeds, the cabbage having cooked for three-quarters of an hour, put your rice in, a little of broth, cook for twenty minutes,

Serve with grated parmesan on top.

038. Natural trout. —

One trout, water, salt, white wine, three onions, cloves, two cloves of garlic, bouquet garni, flour butter

After cleaning the trout, put in a saucepan with salt, leave for an hour with the salt, prepare a court-bouillon with white wine, three onions cut into slices, cloves, two cloves of garlic, bouquet garni, butter manié of flour; bring to a boil over high heat.

Remove the onions, etc. serve the fish with the court broth as a sauce, add a little flour butter to this broth, reduce over a high heat

039. Celery puree. —

Celery roots, salt water, salt, pepper, flour, butter, lat, a little sugar

Have large celery roots, peel, wash, cook in salted water; mash the roots when cooked to make a thick mush.

Put this puree in a saucepan, with salt, pepper, flour, butter, milk, add a little sugar.