Cooking Recipes

Chestnut Garbure.
Remove the first skin from the desired quantity of beautiful chestnuts; then pass them in an unperforated frying pan with a little very hot butter, so as to allow the inner skin to come off easily; this skin removed, put the chestnuts in a saucepan between two layers of bacon strips and some very fresh meat trimmings, if you have any, add carrots, onions, one of which is studded with two cloves, a bay leaf and a little celery; moisten with broth and cook over low heat for an hour and a quarter. When the chestnuts are cooked, remove them and crush them halfway. Then arrange them in a saucepan in alternating layers of chestnuts and thin slices of bread, moisten everything with the cooking of the chestnuts and let the garbure brown, which you will accompany with a soup tureen of broth.

Poitrine champenoise.
Boil a piece of beef brisket in the pot until half cooked. Remove, drain, let cool, then stick large pieces of bacon rolled in finely chopped herbs. Bake in the oven, basting with a marinade made of vinegar, salt, pepper, nutmeg, chopped onion, and grated lemon peel. Once the brisket is roasted, put it back to boil in the marinade, to which you add good stock or a few spoonfuls of juice.

Alsatian cabbages.
Once the cabbages are blanched and chopped, brown them in a saucepan with melted butter and bacon, moisten them with juice or stock, cook with blanched bacon and serve with a garnish of grilled chipolatas.