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…

240 g of chicken breast1.25 l of water120 g of onion (clean peeled)100 g of fresh bacon70 g of breadcrumbs (crushed dry bread)14 g of parsley4 g of Moroccan “nana” mint (26 leaves)17 leaves of oregano10 leaves of rosemary3/4 teaspoon of ginger1/2 teaspoon of cinnamon1/4 teaspoon of nutmeg1/10 teaspoon of clove7 g of coarse salt….

1 liter of white wine130 g of honey8 to 11 fresh sage leaves. (Recipe from a bottle of white wine: 750 g of wine + 100 g of honey + 6 to 9 sage leaves). Heat a small portion of the wine with the honey and finely chopped sage. Leave to infuse for 10 minutes to…