Pudding made from cold veal roast

(Recipe #38, page 161)

Ingredients: 1¾ pounds of finely chopped fresh-tasting veal roast, with skin and sinews removed, 8 eggs, a scant 6 ounces of butter, 2–3 ounces of 2-day-old grated milk-bread [bread soaked in milk], ½ cup of sweet cream, 6 finely chopped shallots, salt, and a bit of nutmeg. Continue reading

Otter in fine herbs

(Recipe #6, page 149)

Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them. Continue reading

Boiled lobster

(Recipe #88, page 142)

The lobster’s mouth opening must be stoppered with a pointed piece of wood to prevent too much water from entering. Boil the lobster in rapidly boiling water with lots of salt, like the water used for boiling fish. When the lobster is put in the pot, put a red-hot poker in the water to assure that the water continues to boil; take it out a few minutes later. Continue reading

Minnows (small fish)

(Recipe #49, pages 135 – 136)

Minnows are neither scaled nor gutted, only rubbed with a bit of salt and washed on a sieve placed in water. At the same time, place a pot with water and salt, some bay leaves, a lot of peppercorns, and shallots or small onions on the stove, and boil for a bit to draw out the seasoning. Dump the fish into the water and remove the pot after a few moments; these tiny fish scarcely need cooking. Place them in a serving dish with the seasoning and send them to the table cold with oil and vinegar.

Translated by David Green.

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.

Trout au bleu

(Recipe #17, pages 129 – 130)

Like all fish to be cooked au bleu, trout are not scaled but only gutted; it is best to lay them on a moistened cutting board and handle them as little as possible, so as not to rub the slime responsible for the blue color off the scales. Rinse the trout and lay them on a flat platter, pour hot vinegar over them, and let them stand covered for ½ an hour. This will turn them blue, but they still must not be touched. Continue reading

Pickled eel no. 1

(Recipe #15, page 129)

Skin the eel, soak it in water for a couple of hours, salt it for an hour, and cut it in pieces. Dry them with a cloth and fry them in a clean pan with good quality olive oil; lay them out to cool on blotting paper. To the oil left in the pan add shallots, peppercorns, whole mace, a few bay leaves, seeded lemon slices; boil for ¼ hour with enough vinegar and water to cover the eel. Let the broth cool and pour it over the eel in a stoneware pot kept in a cool place until needed.

The eel can be served by itself, or the pieces can be part of a mixed dish garnished with quartered fresh hardboiled eggs, small pickles, pickled pearl onions, and beets, sprinkled with capers.

Translated by David Green.