• Make a beurre manié by kneading 10 grams of butter and 10 grams of flour together. Cut the meat into large cubes and the bacon into small strips. Melt 50 grams of butter in a pan. Peel the onions. When the butter is hot, add the bacon and onions. Sauté them over low heat. When the onions brown, remove the onion and bacon from the pan. Coat the meat pieces in flour. Then quickly sauté them in the butter with the onions until nicely browned.
• Peel and finely chop the shallot. Add it to the meat and flambé it with the cognac. Now add the stock and wine, salt, pepper, and the bouquet garni.
• Peel the garlic and crush it in the pan. Simmer over low heat for 2 hours. Clean the mushrooms and sauté them in a little butter. Add them to the meat along with the bacon and onions 20 minutes before the end of the cooking time. Using a slotted spoon, remove everything from the pan, place it on a warmed serving platter, strain the sauce, and thicken it with the beurre manié. Pour the sauce over the meat and serve.

Gastric

• Put the water, vinegar, shallot, white wine, pepper, and herbs in a heavy-bottomed saucepan and bring to a boil. Reduce by 1/3 over low heat. Let cool. Strain and set aside for later use.

Hollandaise

• Then add the water and vinegar reduction and whisk.
• Place the gastric, egg yolks, salt, and pepper in a bowl and whisk in a double boiler until fluffy and cooked through. When the egg mixture shimmers like a pudding, it's done.
• Now whisk in a little melted butter and heat the pan gently in a bain-marie.
• Continue whisking until the mixture thickens, then add the melted butter in a thin stream.
• Continue whisking until the sauce is thick and glossy.
• Season with salt and pepper if needed. Keep warm in a bain-marie or thermos.

Béarnaise Sauce

• Like Hollandaise sauce, but with a chervil and tarragon flavor. Season with a little cayenne pepper.

Choron Sauce

• Like Béarnaise sauce with a fresh tomato coulis.

Daumont Sauce

• Hollandaise sauce with oyster juice and a little extra lemon juice.

Henri IV Sauce

• Béarnaise sauce with a little liquid glace de viande and beef stock added.

• Preheat the oven at 100°C.
• Cook the milk, blended with cream and vanilla pod.
• After cooking, cool down a bit.
• Blend the egg yolks with the sugar. Pour the warm milk mixture on to the egg yolks and mix well. Pass it through a fine sieve and pour into cups.
• Bake during approx. 1 hour in the oven. The middle of the cream should be a bit soft. Let it cool down.
• Sprinkle the surface with a thin layer of sugar. Caramelise under a grill or burn with a gas burner.

• Bring the milk to the boil and let cool.
• Peel and dry the potatoes, cut them in 2 mm thin circles, sprinkle with some salt, pepper and a pinch of nutmeg, and mix well. Put this mixture in a bowl.
• Beat the egg, pour it through a fine sieve and beat it through the lukewarm milk. Stir two thirds of the Gruyere through the potatoes. Pour in so much milk that the potatoes are covered with it. Mix well with a wooden spoon. Check for pepper and salt
• Preheat the oven to 180ºC.
• Rub the inside of an ovenproof dish with garlic and butter, pour in the mixture, which should not exceed 6 to 7 cm.
• Fill the dish up to a maximum of 1 cm below the edge, place the potato slices in it, roof-tile. Wipe the edge carefully. Sprinkle the rest of the grated gruyere and the butter in flakes over it. Optionally, some stiff cream may be added.
• Put the dish in the preheated oven for 60 to 90 minutes, until you have a creamy, creamy puree with a nice brown short.

• You can make this recipe in different shapes. The first is a dish with elongated slices of eggplant, stacked like a lasagna with tomato slices or tomato sauce and mozzarella. The other form is in aubergine circles, so that you build a turret. The preparation is the same for both forms.
• Cut the eggplant into slices of approximately 5 mm. Sprinkle with salt and let stand on a rack for half an hour so that the moisture draws out. Then pat them clean with kitchen paper. Peel the tomatoes, cut into slices and fry in some olive oil until the moisture has disappeared. Sprinkle the flour on a plate, heat the olive oil to frying temp (180°C), roll the eggplant slices in the flour and fry immediately. Put as much as possible in the pan. They cannot touch each other. Bake until they see a little brown. Grease a baking dish with oil, put the eggplant slices in here, put the sliced mozzarella on top and again the fried tomato slices. Put some basil leaves on top and sprinkle with Parmesan cheese. Put in the oven for 25 minutes, 175°C, at least the mozzarella must have melted. This dish can be served hot or cold.