From my personal collection of antique cookbooks, this early 19th-century volume features handwritten recipes on loose sheets tucked neatly between the pages—a true culinary time capsule.
Here are two standout recipes, faithfully transcribed and translated.
Artichokes à la Cressonnière:
Prepare soft-boiled eggs (1 per guest): Immerse in boiling water and cook for exactly 5 minutes, until the whites are firm but yolks remain liquid. Quickly remove and cool in cold water. Shell as with hard-boiled eggs.
Place each egg atop the base of an artichoke cooked in salted boiling water, topped with a thin slice of ham.
Coat with spicy mayonnaise. Garnish with chervil, aspic jelly, small boiled carrots, truffles, or as desired.
Poached Eggs Au Gratin:
Poach 8 eggs in 1 liter boiling water acidulated with lemon juice or a glass of vinegar. After 2 minutes, remove and refresh in cold water.
Prepare the sauce:
1/2 liter milk
100g butter
100g grated Gruyère cheese
20g flour (or 2 level tablespoons)
10g salt, pepper, nutmeg
Melt butter, stir in flour for 2-3 minutes, then gradually add boiling milk while stirring. Season with salt, spices, and 3/4 of the cheese.
Butter a dish, dust with grated cheese, add a thin layer of sauce, arrange eggs side by side without crowding, cover with remaining sauce and cheese. Brown under high heat (ideally broiler) or in the oven on a preheated brick.
Note: Literal translation from the original handwritten text.
