Veal or lamb from the shouder or tendrons cut into pieces , blanched , cool and strain ,Then cook with white stock , add carrots , onions , bunch of herbs , prepare a white roux and moisten with  the stock of the veal , when  well boiled , finish the sauce with yolks of eggs and cream , strain the pieces of veal , place in the sauce , add small onions and mushrooms , chopped parsley .

 Pieces of chicken trimmed and warmed in half-glaze sauce mixed with braised onions and mushrooms  ,  served in terrine  ,  chopped parsley .

 Scallops of beef tossed in butter or lard nicely browned , then cooked in a Saute Dish with finely chopped onions  ,  drop of beer and brown stock mixed with brown roux  ,  add little demerara sugar  ,  cook in the oven for three hours .

  1st _ Haricots beans cooked with onions , carrots , garlic , bunch of herbs  , fresh pork rind  ,  blanched and tied together  ,  when half cooked add a piece of the breast of pork and a garlic sausage .

 2nd _ Cut into squares shoulder of mutton or goose  ,  fry slowly with chopped onions and garlic  ,  moisren with the bean stock  ,  cook  ,  garnish dish or cocotte with alternate layers of mutton or ggose , beans , bacon cut into dice , and large sausage  ,  sprinkle with crumbs  ,  annd browned in the oven .

 Oxtails cut in small lenths and sweatbreads partky cooked in hot fat until nicely browned  ,  add piece of veal , chopped onions , and pieces of beef kidneys  ,  moisten with beer , salt , pepper , bunch of herbs  ,  cook slowly , when nearly done add some sheeps' trotters and mushrooms  . 

Thicken the stock with arrow-root and a little Madeira .

 Pieces of hare , lightly fried in butter with onions and minced carrots  ,  add flour  ,  moisten with red wine and brown stock , garlic , and a bunch of herbs  ,  when cooked put the pieces of hare into another saucepan  ,  add small braised onions , dice of bacon , mushrooms and strain the sauce on the top  ,  before serving thicken the sauce with the blood of the hare

Civet of venison

__ Same as Civet , with cream , serve with bread fried in oil , and Cèpes à la Provençale  .

 Lamb or  Mutton cut in square , nicely browned in butter with chopped onions  ,  add dice of apples  ,  moisten with Curry sauce and coconut milk  ,  cook and serve in timbale with plain boiled rice .

__ Squares of leg of mutton larded with strips of far bacon ,  put in a pickle of red wine , oil , sliced carrots and onions , garlic , parsley roots , thyme , bay leaves  ,  garnish the bottom and sides of a braising pan with slice of bacon  ,  place the mutton in layers alternately with onions and bacon  ,  sprinkle with thyme and bay leaf on each layer  ,  bunch of herbs in centre  ,  moisten with the pickle and brown stock  ,  cover with  slices of bacon and seal the lid round with a soft paste to keep the steamin  ,  place in the oven and ccok gently for five hours  .  Serve in a braising pan .

Daube of Mutton

__ Pieces of beef larded through with a piece of fat bacon rolled in chopped parsley and crushed garlic  ,  pickle with white wine and brandy , oil to be cooked in a braising pan , with alternate layers of pieces of beef and fresh pork rind and blanched bacon , carrots , chopped onions , thyme , bay leaf , tomatoes , mushrooms , stoned black olives and a bunch of herbs  ,  containing dried orange peel  ,  moisten with the pickle , and lemon juice  ,  lid to be sealed with paste  ,  serve in a Daubiere pan .

Daube of Beef

 Fry with onions some pieces of beef  ,, add a piece of garlic and little flour  ,  moisten with red wine and brown stock , bunch of herbs  ,  cook 3 hours  ,  place the pieces in another pan  ,  add some sliced mushrooms  ,  strain the sauce over  ,  and let simmer for 15 minutes

Nota :  Can also be done with white wine , tomatoes and olives  (same name as Provencale ) . Meat can be larded  ..

__Large dice of foie gras and truffles  ,  mix lightly with Madeira sauce  ,  serve in cases  ,  place a scallop of foie gras and a slice of truffle on the scallop .

(whole) Lobe

__Stud with truffles  ,  fry lightly in butter  ,  add wine sauce , essence of truffles and veal stock  ,  place in a terrine , with the stock  ,  seal the lid with paste  ,  cook for an hour  ,  serve with Madeira sauce and truffles .

Terrine

__Stud with truffles , lard  ,  cook in Madeira sauce and braising stock  ,  serve with Financière garnish .

__Same way as  FINANCIERE ▲  . Cover with Hongroise sauce  (can be served cold in a terrine) .

__Stud with truffles , season , pickle with truffles , bay leaf and fine champagne , lard and braise same way as FINANCIERE▲  ,  take out when three parts cooked  ,  put back in tureen with truffles all round  ,  strain the stock  ,  thinned with veal gravy  ,  seal lid with paste and cook another 20 minutes  ,  serve in terrine .

__Round scallops  ,  dressed on a mousse of foie gras and place round a Rachel salad on the top  ,  place a small bunch of asparagus tips  ,  glaze the lot with aspic .

__In a tureen surrounded with large truffles  ,  moisten with champagne (dry)  ,  poach and serve in terrine .

Torchon (cloth)

__Stud with truffles and lard  ,  poach in butter and Madeira  ,  take out the larding  ,  place in terrine with truffles  ,  strain on it the braising stock thinned with Madeira  ,  seal lid  with paste and serve in terrine .

__In scallops , sauteed  ,  and Cussy garnish .

__Line a timbale mould with short paste cover the inside with larding bacon  ,  place in the center a raw seasoned foie gras surrounded with stuffed quails and large truffles  ,  cover the whole with a round slice of fat bacon and close with paste  ,  cook 1 1/2 hour  ,  on withdrawing from the oven when partly cold pour into the timbale good Madeira aspic jelly .

__ ( Recipe from the land of origin)  Cubes of beef , chopped onions , garlic , paprika , smoked bacon , water put in a stew pan and cook slowly  ,  garnish with boiled potatoes .

__Pieces of ribs or shoulder of beef  ,  season with pink paprika and fried with onions  ,  add flour moisten with brown stock   ,  add dice of tomatoes and a little tomatoe puree  ,  cook 2 & 1/2 hours  ,  when nearly done add some shaped potatoes and serve when cooked .

__Pieces of ends of fillet of beef  ,  season wit salt and paprika  ,  moisten with tomato sauce  ,  add chopped onion partly cooked in  butter and pieces of argousis*  ,  thin with white stock  ,  cook 1/2 hour  ,  serve in timbale with large patatoes , noisette shapes and steamed .

Cooking process

 Pieces of breast , neck and shoulder of mutton and fried with carrots , onions until nicely browned  ,  add a little flour  ,  moisten with thinstock of water , tomato puree , garlic , bunch of herbs  , cook about 1&1/2 hour  ,  when cook transfer the pieces to another pan  ,  add small onions and shaped potaoes  ,  strain the sauce on the lot  ,  finish cooking  ,  serve in timbale .

__Same process as above , but with haricot beans instead of onions and potatoes .

__Same process with carrots , turnips , onions and potatoes tossed in butter  ,  dish up in timbale with French beans and peas .

__Same process with rice instead of vegetables .

  Cut the mutton in pieces same as the Navarin ,  blanch  ,  drain  ,  put to cook with potatoes , celery and whites of leeks  ,  add a bunch of herbs  ,  when nearly done  ,  transfer the meat into another pan  ,  add small onions and shaped potatoes  ,  strain the liquor and pour over the meat  ,  finish cooking  ,  serve very hot with chopped parsley .

  1st _ Line a braising pan with pieces of bacon  ,  place a hare in it , add carrots , 4 onions stuck with cloves , 20 cloves of garlic , 40 shallots, bunch of herbs  ,  moisten with 1/2 bottle of red wine and a little vinegar  ,  braise in oven for 5 hours .

 2nd _ Then prepare a mince with the heart , lung and liver , 10 cloves of garlic and chopped shallots  ,  take out hare and pick the meat  ,  mix the minced preparation with the braising stock and add the other bottle of wine  ,  strain and pour over the pieces of hare  ,  braise another 2 hours  ,  mix the blood at the last  ,  before serving .

  Are thin slices of veal  ,  seasoned and covered with forcemeat , rolled and tied to keep in shape .

__Stuffed with forcemeat (godiveau)  ,  mixed with chopped pimentos  ,  braise  ,  serve with Algérienne garnish , tomato sauce with julienne of green pimentos .

__Stuffed with chicken forcemeat , and Anversoise garnish , tomato sauce .

__Stuffed with forcemeat (godiveau) ,  braised  ,  dish up and garnish the centre with croquettes made with asparagus tips  , slices of truffles on each paupiette  ,  cover with thickened Gravy .

__Stuffed with forcemeat (godiveau) , braise  ,  garnish Brabançonne  ,  thickened Gravy .

__Stuffed with chicken forcemeat mixed with dry duxelles  ,  braaise  ,  garnish , mushroom sauce .

__Stuffed with forcemeat (godiveau) , braise  ,  dish up , and fill centre with haricot bean puree  ,  surround with flat croquette potatoes .

__Stuffed with forcemeat (godiveau) ,  braise  ,  garnish with tomatoes à la Hussarde  ,  Duchesse potatoes on each paupiette  ,  serve with braizing stock .

__(Beef)  .  Stuffed with sausage meat  ,  cooked same way as Carbonnades .

__Stuffed with chicken forcemeat  ,  braise  ,  garnish Madeleine  ,  serve with Half-glaze mixed with braising liquor .

__Scallops of beef , season , salt and pepper , nutmeg , add chopped onion and parsley,  place round in bottom of a pie dish ,  fill inside with shaped potatoes , moisten with water  ,  cover with puff paste , egg wash  ,  decorate and cook in oven 2 hours .

__Same as above with kidneys instead of potatoes .

__Same way as for pies  ,  make a pudding paste ; 1 lb flour and 1/2 lb suet , salt and water ,  line a pudding bowl , fill with the meat , moisten with good stock  , cover with paste wrapped in serviette and boil 3 or 4 hours .

__  PIECES of veal or lamb fried in butter with chopped onions and garlic  ,  add white wine , brown sauce and tomatoes , bunch of herbs  ,  cookinoven for 1 hour 1/2  ,  served in timbale surrounded with slices of fried eggplant .

__Same way as above , add tomatoes cut in quarters , cooked chestnuts , chipolatas , and stoned olives

__Same as  AUBERGINES▲ without the garnish  ,  chopped parsley .

__Fry the pieces in oil , add curry powder and moisten with thin Curry sauce  ,  serve with plain boiled rice .

__Same process as SAUTE AUX AUBERGINES▲  ; the pieces fried in oil  ,  add dice of tomatoes , small glazed onions , mushrooms , and heart shaped croutons .

__Small pieces of veal from the cushion , season salt and pepper , tossed quickly in butter ,strain  ,  mix with Devil sauce  .  Croutons .

__Same as above ,  season with salt and paprika , thicken with Paprika sauce .

__Same process as  SAUTE AUX AUBERGINES ▲   , only add noodles , spaghettis , etc .. instead of eggplant .

__Same as MARENGO ▲  .  with dice of tomatoes , shaped brionnes , blanched and tossed in butter , simmer 15 minutes , serve in timbale  ,  surround with rounds of fried onions .

__Same process as AUBERGINES ▲  .  with Printanière  garnish

__ (Prepaation)  . Skin and bone a fowlofgame , season the fillets , marinade with tongue , truffles , lardons , pista jios , brandy and Madeira  ,  prepare a forcemeat with the rest of the meat , veal or pork and lard  ,  season with salt and mixed spices  ,  add he marinade  ,  spread the skin of the bird on a cloth  ,  place a layer of forcemeat  , alternately  with lardons , tongue , truffles and fillets , sprinkle with pistachios  ,  finish with a layer of forcemeat , wrapped in bacon fat  ,  roll in the shape of a big sausage  ,  boil 90 minutes in a good stock  ,  put to cool under press .

__ (Preparation) Paste : 1 lb of flour , 4 oz butter salt and water  ,  line a mould with paste  ,  garnish bottom and sides with forcemeat , place a layer of scallops of the meat alternately with lardons until full  ,  cover with slices of fat bacon and place paste on top , egg wash , decorate with remaining paste and bake .

_  Prepare same way as for the pate   ,  put in terrine lined with bacon , seal the lid round with paste and cook in a bain-marie in the oven .