In this old recipe book from the 1800s/1900s, which I found one day I can't remember where? recipes handwritten in pen on independent sheets, are neatly arranged between the pages.
I give you 2 of these two recipes:
Artichokes in the cresonière:First prepare soft-boiled eggs (1 egg per guest), to do this immerse all the eggs in boiling water and let them cook 5 minutes (just) with this time the white is quite hard and the yolk remains liquid. Remove quickly and cool in cold water. Remove the shells as with hard-boiled eggs. Place each egg on a bottom of artichoke cooked in salted and cold water, garnished with a thin slice of ham.
Mask with a spicy mayonnaise sauce. Garnish the dish as desired with chervil, jelly and small boiled carrots, truffles, etc.
Poached eggs au gratin:Poach 8 eggs in 1 liter of boiling water acidulated with lemon juice or a glass of vinegar. After 2 minutes, remove them and put them in fresh water.
Make the following sauce:
1/2 liter of milk
100 grams of butter
100g grated Gruyere cheese
20 grams of flour or 2 level spoonfuls
10 grams of salt, pepper, nutmeg
Heat the butter, mix the flour in it, it takes 2 or 3 minutes, pour in the boiling milk while stirring, then the salt, the spices, and the 3/4 of the cheese
Butter a dish, sprinkle it with grated cheese, put a light layer of sauce on it, then the eggs side by side without squeezing them too much, pour the rest of the the sauce, then the rest of the cheese and brown with more heat on it (preferably under the gas) or in the oven by placing the dish on a cold brick.
Note:literal translation
