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…

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…