1 rabbit (approximately 1.4 kg)30 g of lard or oil70 g of toasted country bread150 g of wine80 g of a good red wine vinegar500 g beef or chicken broth60 g verjuice250 g onions2 tsp ginger1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp long pepper1/4 tsp maniguette1 pinch of ground clove2 g of salt. Roast a rabbit…

16 eggsa handful of fennel (aromatic tops)a large handful of parsley2 handfuls in total of: violet leaves, spinach, lettuce, chard greens6 marjoram or oregano leaves6 tansy leaves4 ache leaves4 mint leaves4 sage leaves1 rue leaf1 teaspoon gingersalt. Wash the herbs, chop them and put them in a salad bowl. Add the eggs, ginger, and beat. Make 2…

broth (1 kg)vinegar (1 tbsp)verjuice (3 tbsp)2 eggs80 g breadcrumbs1/10 tsp ginger1/10 tsp nutmeg1/10 coffee saffron1 pinch of cloves3 g of salt. Heat the broth. Scramble the eggs. Mix them with the hot broth, off the heat, beating with a whisk. Add the breadcrumbs, then the spices diluted in the verjuice and vinegar. Cook for a few minutes,…

2 lamb shoulders, 2kg onion, 2 dl olive oil, 100g lard, 200g toasted bread, a bottle of verjuice, 1/2l wine vinegar, 2l fatty stock, 3l red wine, saffron, cloves, maniguetteGarnishing: 300g spelled, 30g lard, 3/4l fatty stock, 200g toasted bread, 100g currants, 100g spinach leaves, 10cl olive oil olive, cinnamon and ginger. Brown the shoulders…

2 kg lamb120 g fresh bacon and a little lard (or oil)600 g red wine140 g vinegar30 g breadcrumbs60 g unpeeled almonds350 g onions140 g raisins Corinth2 tsp cinnamon1.5 tsp ginger1/2 tsp pepper3 g salt. Sauté the meat in pieces. Add the grapes and onions (blanched), brown. Deglaze vinegar. Then add wine, spices, crushed almonds and salt. Simmer (a…

I liter of water150 g of almond powder8 slices of very dry sandwich bread150 g of raisins150 g of dried figs50 g of powdered cane sugar6 drizzles saffron Prepare the almond milk: warm the water, mix the water and almond powder well. Leave to rest for about a quarter of an hour. Filter the mixture with cheesecloth,…

Shortcrust pastry: 500 g flour, 1 egg, 180 g butter, 10 g salt and water. Filling:1 kg net of tart apples120 g of figs80 g of raisins1 onion1 tablespoon of wine70 g of sugar1/2 teaspoon of cinnamon1/2 teaspoon of nutmeg2 pinches of saffron1 pinch of cloves1 pinch of salt. Make the shortcrust pastry. Mix the…

1 hen (approximately 2.9 kg) or a large chicken30 g of lard1250 g of water and 750 g of white wine800 g of beef or chicken stock120 g of verjuice150 g of unpeeled and powdered almonds3 teaspoons of cinnamon1/2 teaspoon of maniguette1/4 teaspoon of ginger1/4 teaspoon of cloves6 g of salt. Cut the hen into…

1 chicken (2.9 kg)120 g of fresh liver70 g of lard or oil300 g of toasted country bread800 g of wine800 g of beef broth400 g of verjuice3 tsp of cinnamon2 teaspoons ginger1/2 teaspoon maniguette5 g salt. Cut the chicken into pieces (keep the liver) and brown it in lard or oil. Degrease. Blend the bread…

150 g dry chickpeas (370 g cooked)1 onion (90 g net weight peeled)Saffron (7 filaments soaked in a little water)35 g parmesan cheese1 beaten egg2 tablespoons olive oilSalt, pepper. Cook chickpeas in water (20 minutes in a pressure cooker with bicarbonate). Drain. Reserve a little cooking water. Mix the chickpeas. Mix the beaten egg with this puree, then…