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Sole Aux Champignos
Take two fine whole fresh sole, skin and fillet them.
Bake in a medium oven for 40 minutes, basting frequently.
When half-done, add a halfpund of butto mushrooms.
Lay out on a heated serving dish and sprinkle generously with ground fennel.

Lapin Au Nolilly
Smear a pair of small rabbits with a generous coating of full-strengh mustard.
Cook in a casserole together with a few rasher of beacon, sliced carrots, fresh tomatoes and spring onions.
To make the gravy, add a dash of vermouth to liquid.
Serve with ratatoulille.

Ris De Veau 'À Ma Fançon
Take four sweetbreads, soak in lemon water, the drain and cut into thin slices.
Bake in a medium oven for 40 minutes,basting frequently.
Remove from heat and then add two tablesponn od double cream.
Serve with stiffly beaten egg whites.

Sole À La Crème Take two fine whole freah sole, skin and fillet them.
Cook in a casserole together with a few rashers of beacon, slices carrots, fresh tomatoes and spring onions.
Remove from heat and then add two two tablespoon of double cream.
Lay out on a heated serving dish and sprinkle generously with tarragon.

Ris De Veau Flamande
Take four sweetbreads, soak in lemon water, then drain and cut into thin slices.
Brown the sweetbreads in a hot shallow pan, then lowe the heat and leave to simmer.
When half done, add a half-pound of button mushrooms.
Lay out on a heated serving diah and sprinkle generously with soft brown sugar.