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…

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…