001. Russian cutlets. —

500 grams of well-chopped horse meat (or other), 200 grams of crumbled bread, two eggs, a cup of milk, chopped parsley, salt, fat (lard, margarine or other fatty substance).

Boil the breadcrumbs in a little water or milk to form a thick porridge. This porridge being a little cooled, mix it with the meat, salt, add the chopped parsley. (Crack the eggs, beat them well and add them to the mixture.

With a spoon, form this mixture into sort of flat cutlets, roll them in the breadcrumbs and grill them in a pan in a little lard or margarine.


002. Oil soup. —

1 liter of water, a spoonful of oil, 75 grams of sweetbreads, 10 grams of salt.

Put the oil and water on the fire, bring to the boil. Wash the rice well and throw it into the mixture, leave to cook for twenty minutes, salt and serve.


003. Tapioca cake. —

Grate a few potatoes and throw them in boiling milk sweetened with honey and flavored with vanilla. Cook for fifteen to twenty minutes, let the mixture cool down, then add two eggs.

Butter or caramelize a baking dish, pour the mixture into it and cook for thirty minutes. In the absence of the oven, one hour in a bain-marie.

Leave to cool slightly, unmold and serve.


004. Milk and potato soup. —

Half a liter of milk, 2 liters of water, 750 grams of potatoes, 20 grams of margarine, a leek, a stalk of celery.

Boil the peeled potatoes. Add a stalk of celery and a leek tied in a bouquet to give flavor. When the potatoes are cooked, pass them through a sieve; sauté them in very hot margarine, gradually add the necessary milk and water (the cooking water).


005. Herring shells. —

A boiled herring, half a liter of mussels, a spoonful of tomato puree, 25 grams of flour, 25 grams of margarine.

Remove the skin and bones from the herring, clean the mussels, open them, remove them from the shell with the water they contain. Make a good sauce with this water, a little margarine, the flour, water and the tomato, Add to this sauce the chars of the herring and the mussels, With this preparation garnish the scallops and brown them in the oven.


006. Cod with beans. —

Prepare beans with a few cubes of lean bacon and when they are cooked add a few spoonfuls of tomatoes. Then take a piece of desalted cod; place it in the middle of the beans. Bring everything to a boil, then simmer gently for two or three hours.

The more the dish is cooked, the better it will be.


007. Lyonnaise macaroni. —

250 grams of good macaroni, 500 grams of fine chestnuts, grated cheese, butter, a few spoonfuls of milk.

Cook the macaroni in two and a half liters of salted water.

Roast the chestnuts and remove their husks. When the macaroni is cooked, split the chestnuts and mix them with its mass with the grated cheese, the butter and a few spoonfuls of milk, in the absence of cream.

Butter and coat a mold generously with breadcrumbs, pour the mixture into it, put it in the oven and unmold it to serve it.


008. Far from Brittany. —

500 grams of buckwheat, 3 eggs, some cooked and pitted prunes, water.

Dilute the flour with water, add the eggs; it should form a light paste. Add the prunes. Take a small canvas bag that you dip in water and hug so that it is simply damp, pour the preparation into it; cook for two hours in a soup or a pot-au-feu. This excellent pudding eaten with a roast or a vegetable replaces bread.


009. Meusian dish. —

A glass of Lorraine gray wine, a glass of broth, a bouquet, salt, pepper, boiled potatoes and a piece of butter.

Boil jacket potatoes.

Put the butter, wine, broth, bouquet, salt and pepper in a saucepan.

While waiting for the sauce to cook, peel the potatoes, cut them into slices, throw them in the sauce, let reduce and serve.


010. Walnut pudding. —

125 grams of breadcrumbs, 100 grams of peeled walnuts, a cup of milk, two eggs, 100 grams of powdered sugar or better still honey,

Pound the walnuts in a mortar. Soak the breadcrumbs in the milk. Beat the egg yolks, add the walnuts, the bread crumbs, the honey, the whipped egg white

Butter a mold, pour the mixture into it and cook for one hour in a bain-marie.


11. Egg blocks. —

Two or three eggs, half a liter of milk, 5 grams of salt, a little butter.

Beat the eggs well, then add the milk and salt. Butter four small ovenproof moulds, pour the preparation into them and bake them for twenty minutes.

In the absence of an oven, cook them in a bain-marie for forty minutes. Unmold the blocks and serve


012. English Porridje with mixed vegetables. —

A leek, two potatoes, two carrots, two liters of water, 20 grams of salt, 80 grams of oatmeal.

Peel and chop the vegetables after having washed them well. Throw them in boiling salted water, when they are cooked pass them through a sieve.

Put them back on the fire, when the boiling occurs throw in the oat flakes.

Boil for ten to fifteen minutes, then simmer gently for an hour.


013. Stuffed veal breast. —

5 liters of water, 1 kilogram of veal breast, a cabbage, a few shallots, carrots, turnips, an onion, potatoes, 60 grams of ham, 100 grams of breadcrumbs, an egg, a spoonful of fat, pepper, salt, spices

Stuff the veal breast, for this prepare the following stuffing:

Chop the ham, mix it with the bread which you have first soaked in milk and crumbled; then add some very finely chopped shallots and one or two whole eggs. Put this stuffing in the chest, sew it very carefully

Prepare the cabbage, wash it and throw it in boiling water; when it has started boiling again, add the brisket. Brown the turnips, onions and carrots in the fat and add them to the soup.

After about twenty-five minutes of boiling, place the preparation in the pot for two hours, then serve.

The water in which the brisket has been cooked makes an excellent broth and can be used for a meal.


014. Stuffed cabbage —

A cabbage, 250 grams of minced pork or leftover meat to which we add a little chopped bacon, an egg, 100 grams of bread crumbs soaked in milk, chopped onion and parsley, pepper, salt.

Blanch the head of cabbage, from which you have removed the outer leaves, in boiling water. Remove the heart, replace it with the stuffing, put the stuffing between the leaves, cover everything with a large cabbage leaf, tie up and put with two spoonfuls of lard in a saucepan.

Cover and simmer slowly for three to four hours.


015. Bordeaux soup. —

Cook together a bowl of fresh white beans, half a pound of pumpkin cut into pieces, two spoonfuls of tomato sauce, a clove of garlic, in boiling water; pass through a sieve and put back on the heat.

As boiling occurs, add a spoonful of rice to bind; leave for a few minutes then pour into a soup tureen. Add, if possible, a piece of butter to this soup without putting it back on the heat, the taste will only be finer


016. Fish cakes. —

Leftover fish, a few boiled potatoes, an egg, half a glass of milk, two spoonfuls of flour

Remove the skin and bones from the fish and divide it into pieces. Pass the potatoes through a sieve.

Mix the fish, the mashed potatoes, the flour, the egg yolk, the milk, and finally the beaten white until stiff.

With the dough obtained, make croquettes that you will cook in deep frying


17. Spanish rice. —

250 grams of rice, 125 grams of ham, parsley, onion, hot water, two tablespoons of oil or 50 grams of margarine, two tablespoons of tomato sauce, a red pepper, a bouquet garni, pepper, salt, a little saffron.

Wash the rice well. Recook the ham in oil or fat; remove it and replace it with the rice that you will brown gently Add enough water to cover it, the chilli, the tomato purée, the salt, the pepper, the saffron, the bouquet.

Add the ham, leave to cook for fifteen to twenty minutes over an open flame, taking care, five minutes before serving, to add a small handful of cooked green peas and a bowl of mussels, stripped of their shells, with the water they have rejected.

On lean days, remove the ham, the dish is no less exquisite


018. Provençal fish soufflé. —

100 grams of serving fish, 200 grams of breadcrumbs, half a liter of milk, 25 grams of fat or butter, one or two eggs

Boil the bread in the milk until it forms a thick porridge. Add the rest of the fish removed

of its bones, of its skin and well undone. Add one or two egg yolks, then the beaten whites.

Butter a dish, pour the preparation into it and bake it in a low oven for forty to forty five minutes.


019. Mountain beef. —

Two large slices of beef one centimeter thick, cabbage, bacon, beef liver

Place between the two a chopped cabbage with a few cubes of bacon and beef liver, salt and pepper. Tie everything tightly and sauté for about thirty minutes; cook it for an hour and a half, covering it with wild thyme, if it is missing, replace it with thyme.