3 Tbsp. ginger 2 Tbsp. sugar 1 1/2 Tbsp. cinnamon 1 tsp. cloves 1 tsp. Nutmeg

3 parsley roots 3 parsnips 3 carrots 10 radishes 2 turnips 1 small cabbage 1 pear 1/2 tsp. Salt 1 cup vinegar 1/4 tsp. pepper 1 pinch saffron, ground 1 cup greek wine (sweet Marsala) 1/2 cup honey 1 Tbsp. mustard 1/2 cup currants (zante raisins) 1 tsp. cinnamon 1 tsp. powder douce 1 tsp….

1 capon liver 1/4 tsp. anise seed 1/4 tsp. grains of paradise, ground 1/4 tsp. ginger 1/4 tsp. cinnamon 1 Tbsp. bread crumbs 1/4 cup verjuice 2 Tbsp. butter or animal fat Cook livers and puree. Add spices, verjuice, butter or fat, and breadcrumbs. Bring to a boil, simmer, and serve.

1 pound chicken 4 cups cooked white rice (about 1 1/2 cup uncooked) 1/2 cup almond milk 1 cup water 2 tsp. sugar 1/2 tsp. salt 1/4 tsp. ginger 1/8 tsp. white pepper Boil chicken until very tender and allow to cool. Tease meat apart with forks until well shredded. Put meat into a large…

16-20 oz. fava beans, cooked and lightly mashed 1 large onion, chopped into large pieces 2 cups broth A pinch of saffron, ground in a mortar Salt, to taste (optional) Set the broth to boil on the stove. Add the cooked and lightly mashed fava beans and the onions to the broth. Add the saffron…

·      4 cups almond milk ·      1/2 cup rice flour ·      1 T powdered ginger ·      Candied pistachios, or pistachios made into a paste with honey and spices ·      Saffron to color Place first three ingredients in a saucepan and heat over medium heat, whisking constantly, until the mix thickens and starts to bubble. Add saffron. Remove from heat. Serve…

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…