Vermicelli pudding (very good)

(Recipe #19, page 156)

Ingredients: a good ½ quart of milk, ¼ pound of butter, ¼ pound of sugar [1/2 cup], 7 ounces of crushed vermicelli, the grated peel of half a lemon, 2 ounces of ground almonds (including 6 bitter almonds), 2 pinches of mace, 12 eggs. Continue reading

Ragout of frog legs

(Recipe #3, page 148)

Place the frog legs in a container with water, vinegar, and salt; wash and scour them thoroughly with a brush. Then melt a stick of butter, place the frog legs into the melted butter with some salt, and stew them tightly covered until almost done. Then dust them with a bit of flour, add strong bouillon, mace, and a few lemon slices, cook until the frog legs are completely tender, and thicken the sauce by stirring in egg yolks. Continue reading

Turtle soup

(Recipe #1, pages 146 – 147)

Medium-size turtles are preferable to large ones, because the flesh of the latter is usually hard and tough. Hang the turtle by its hind feet on the morning of the preceding day; when the turtle stretches its head out of its shell, grasp it and cut it off with a sharp knife. Continue reading

Lobster fricassee with fish dumplings and asparagus

(Recipe #89, pages 144 – 145)

Thoroughly clean fat spring chickens, put them on the stove with barely enough salted water to cover; add a generous knob of butter and with some mace, and simmer until done, skimming carefully. A good ¼ hour beforehand, add very tender asparagus, well peeled and parboiled. Continue reading

Pickled carp

(Recipe #25, pages 131 – 132)

Scale and gut the carp, separate the gall bladder from the liver, and remove the intestines; wash the fish, rub them inside and out with salt and let them rest a while. Replace the roe and dry the fish. They can also be divided and cut into pieces in advance.

Then brush the fish with high quality olive oil and cook it slowly on a gridiron until done and golden brown. Absent a gridiron, a frying pan will also serve, but it must be shaken frequently to keep the fish from sticking. While the fish is cooling, boil vinegar with lemon peel, shallots or onions, whole spices, mace, some salt, and a bay leaf; when the liquid has cooled, pour it over the fish. After a few days, the carp is ready to eat; it will keep for several weeks if the liquid is brought to a boil again halfway through the period.

Translated by David Green.