Good food

Chicory soup.

Three curly chicory, 60 gr. of butter, two egg yolks, two spoonfuls of milk.

Peel and wash the chicory in several waters, cut them into fillets, pass them in the butter, without letting them take on color; moisten with water and boil for an hour before serving, combine with the egg yolks diluted in milk and pour over slices of bread.

Colin au gratin.

One kilo of hake, 75 gr. grated parmesan, white breadcrumbs, 175 gr. butter, flour.

Remove the skin from the hake, cut the fillets, beat them a little on the larger side, sauté them in some of the butter (without cutting them into slices).

Make a firm sauce with butter and flour moistened with hot water, where you add the cooked hake, season with salt and pepper; arrange the fillets on a well-buttered oval baking dish, pour the sauce over them, mask the fillets with the sauce spread with the blade of a table knife; sprinkle them with breadcrumbs. white mixed with parmesan, pour a little melted butter on top, put in the oven for fifteen minutes.

Guinea fowl with new cabbages.

A guinea fowl, two medium cabbages or one large, 250 gr. bacon, a sausage.

Blanch two kilos of peeled cabbage for a quarter of an hour. Line a saucepan with thin slices of bacon, place the trimmed and packed guinea fowl on top, garnish with the well-drained cabbage, braise over low heat; add broth, an onion studded with a clove, a little salt and cook for an hour to an hour and a half depending on the age of the guinea fowl, over moderate heat. Serve the guinea fowl whole or cut up and reconstituted - garnish the edges with the cabbage on which you make a garnish with slices of bacon and slices of sausage, cooked separately in lightly salted water.

Italian cheese,

Two kilos of pork liver, one kilo of bacon, 200 gr. pan, four or five very thin bards of late, spices, thyme, crushed garlic, salt, pepper.

Finely chop the liver, bacon and pan, add salt, pepper, spices, thyme, garlic. Put strips of bacon in the bottom of a saucepan covering the bottom, place the stuffing by arranging a few thin bacon strips spaced apart in the middle; cover everything with bards. Cook in the oven for three to four hours on low heat; pack it when it comes out of the oven and only turn it over to place it on the dish when it is lukewarm.

BABETTE.