(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
(Recipe #14, page 149)
Cut the bird into small pieces, remove all the bones and cook the pieces a bit in butter. Then place them in wine vinegar with pepper, nutmeg, and pearl onions for a few hours. Continue reading
(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
(Recipe #81, page 143)
Scale, gut, and clean the herring, brush them with good olive oil, sprinkle them with salt and ground pepper, and grill them on both sides until they are done and golden brown. Continue reading
(Recipe #76, page 142)
Toast slices of wheat bread (preferably made with milk) or brown them in butter, or else dip them in milk and egg and quickly fry them lightly in melted butter. Then brush the slices with the sauce described below and cover them with anchovies prepared as in section I, no. 21. Continue reading
(Recipe #47, page 135)
Fry walleye like pickerel in plenty of butter; when serving, stir a bit of wine vinegar into the browned fish butter and pour it under the fish.
Translated by David Green.