For the pancakes115ml milk1 large egg1 large yolk60g plain flour Butter for frying For the custard250ml milk2 large yolks30g cornflour50g caster sugarpinch of ground clovespinch of ground mace1/4tsp ground cinnamonfresh grated nutmeg to taste1tbs cream sherry/Marsala/Madeira/Mead (optional) For the glaze1 large egg whitecaster sugar for sprinkling To finish

225g flour1 sachet fast-action yeast.180ml milk15g sugar30g unsalted butter60g currants1 tsp ground ginger1 tsp ground nutmeg½ tsp ground cloves½ tsp ground mace1 large egg for glazing

Original Receipt Beat two or three boiled  carrots  to a pulp with a spoon; add to them six  eggs  and a handful of  flour;  moisten them with either  cream,   milk,  or  white wine,  and sweeten them. Beat all together well, and fry in boiling  lard.  When of a good color, take them off and squeeze…

chickenaromatic herbs (fennel, lavender, oregano)spices (costus, black pepper, cloves)white wine vinegarhoneysalt Mince the fennel, lavender, and oregano and grind the costus, black pepper, and cloves in the mortar. Cut the chicken into pieces and cook it in a pan with a bit of water and two pinches of salt. After about 15 minutes, add a…

4 cups mixed salad greens dressed with: ·      2 T walnut (or olive) oil ·      2 T wine vinegar or verjus ·      Salt and pepper to taste ·      Optional: 1 or 2 ounces finely minced mixed fresh herbs

    1 chicken: brush with olive oil and salt, roast at 375°F until reaching internal temperature of 180°F and juices run clear. For the sauce: ·      1 ounce fresh sage ·      1 garlic clove ·      Salt and pepper to taste ·      2-3 tablespoons water Grind sage and garlic in a mortar, then combine with other ingredients in a small saucepan….

1 large yellow onion2 Italian eggplants1/4 c olive oil plus some2 tbl sugarcane vinegar1 tsp salt1 tbl sugar2 large pinches cinnamon1 heaping tsp caraway, coarsely ground in a mortar1 large pinch of saffron, ground in a mortar Take olive oil through saffron, mix in a bowl. Roast whole eggplants in oven or boil until collapsed…

Dough for at least 25 rissoles:1 kg of flour200 g of butter2 eggs16 g of saltwater (approximately 200g).Make the dough and leave to rest for at least 1 hour (3 hours is better), in the fridge, covered with a cloth. Stuffing for approximately 10 rissoles:2 apples = 300 g net200 g figs60 g raisins 50…

1 chicken (1.5 kg)280 g crayfish or large shrimp (4 or 5 per person)30 g lard or oil60 g whole almonds50 g country bread toastedwine for the broth250 g verjuice1/2 tsp cinnamon1/2 tsp ginger1/4 tsp long pepper1/4 tsp cloves3 g salt. Cut the chicken into pieces and make a broth with water and wine. Remove the…