Oil bottom of clay baker. Alternate layers of potatoes, meat, onions, etc., season each layer until you have used all ingredients. Dot generously with parsley, pepper heavily. Close and bake. - 25.8629

In a large bowl mix in order: bread soaked in milk and squeezed dry, eggs, cheese, shallots, flaked salmon (discard backbone), parsley, lemon juice, seasoning. Knead with wet hands to obtain homogeneous mixture. Oil bottom of clay baker. Add 1/3 of... - 42.6656

Blend with wet hands: beef, rice, shallots, celery, pepper, garlic, egg and seasoning. Deposit mixture on waxed paper. Form an oblong shaped loaf (press well on all sides). At regular intervals, insert olives into loaf. Cover with tomatoes. Close and bake. - 35.6662

Oil bottom of baker. Make bed of parsley. Arrange meat cubes in tight rows. Add vegetables. Season. Moisten with wine and tomato paste diluted in beef broth. Add cognac. Close and bake. After 2 hours of cooking, open baker (be careful of steam), add just... - 42.369

Put parsley and celery on bottom of baker. Cover with ham slices sugared and seasoned with cinnamon or cloves. Moisten with lemon juice. Close and bake half hour. Remove clay baker (beware of steam) and place prunes attractively around ham. Close and finish... - 28.5785

Arrange meat cubes in baker. Place apples on top. Cover with onions. Season meat. Moisten with lemon juice and stock. Close and bake. SAUCE : Strain all your baker ingredients. Pour into a saucepan and simmer. Add a small glass of wine or sherry just before... - 32.6572

Oil bottom of clay baker. Add parsley, onions, meat and garlic. Moisten with wine in which you have diluted tomato paste. Sprinkle with herbs, a dash of lemon, salt and pepper. Close and bake one hour. Remove clay baker. Add mushrooms and olives. Bake another... - 36.7572

In a jar, put: oil, soya sauce, honey and garlic. Close tightly and shake vigorously. Pour on bottom of clay baker. Line up chops. Season. Close and bake for 1/2 hour. Remove clay baker (be careful of steam) and rapidly arrange apple slices, sprinkled with... - 34.4551

Oil bottom of baker. Arrange meat. Add garlic, ginger, and celery. Thoroughly mix honey, water, soya sauce and sherry. Pour over ingredients. Close and bake. SAUCE: If you want a thicker sauce: pour stock from clay baker into a saucepan. Thicken with 2... - 40.261

Cover bottom of baker with layers of pork or bacon slices, onions and carrots. Add pieces of hare. Moisten with wine and water. Season. Close and bake 2 1/2 hours. Remove clay baker from oven, arrange prunes and chestnuts around pieces of hare. Close and bake... - 36.0357

Make a bed of parsley and celery leaves. Put half the onions in the baker. Add meat. Arrange bacon strips on top with remaining onions. Season. Close and bake. - 25.6367

Trim all excess fat from meat. Put onions and apples in clay baker. Add meat. Moisten with wine, bouillon and lemon juice. Season evenly (as hot as you like it). Close and bake. - 30.4149

Oil bottom of clay baker. Add meat. Spread dehydrated soup evenly on top. Moisten with water. Close and bake. Just before serving, sprinkle generously with minced parsley or chervil. - 28.0277

Make a bed of half the vegetables and seasoning. Add beef. Cover with remaining vegetables. Add seasoning. Moisten gently, pouring broth or wine and cognac around side of clay baker (do not wash away seasoning, which must remain on top). Close and bake. - 31.531

Scrub tongues with warm water to clean well. Place on bottom of clay baker: onions, carrots, celery. Put tongues on this bed. Dot with cloves, crushed bay leaves, seasoning. Cover with water. Close and bake. When tongues are well cooked, drain and dip in cold... - 31.5404

Oil bottom of baker. Arrange layer of meat. Season. Add layers of potatoes, carrots, and apples, until you have used all the ingredients, finishing with the meat and onions. Season. Close and bake. - 31.6292

Place bacon on bottom of baker. Add meat with carrots, onions and garlic. Moisten with strained marinade and cognac. Close and bake. Dot with fresh chives before serving. - 29.244

Soak tongue in cold water for approximately six hours. Simmer, for two hours, in a covered kettle of salted water. Remove tongue, plunge for a minute in cold water. Peel off skin. Lay sliced salt pork in bottom of baker. Make a bed of onions, carrots and... - 39.2799

Clean duck and wipe dry. Season cavity generously with salt and pepper. Place inside duck: orange, onion, apple, celery, garlic, sugar, orange and lemon juice. Lay bird on bed of parsley and celery leaves. Moisten with juices. Sprinkle with curry and... - 43.7551

In a large bowl mix thoroughly: meat, rice, onion, eggs, seasoning. Rinse grape leaves and wipe dry. On each, put 1 tablespoon meat mixture. Carefully roll up the leaves. Tie with thread. Oil bottom of clay baker. Place stuffed leaves in tight rows. Moisten... - 37.4417

Oil bottom of clay baker. Add meat cubes. Cover with onions, garlic, tomatoes, potatoes, carrots, turnips. Moisten with wine or broth and lemon juice. Sprinkle with seasoning. Close and bake. Twenty minutes before baking is completed, add thawed frozen... - 38.3529

Mix thoroughly minced veal, trimmings, savory, garlic, seasoning and egg white. Spread the stuffing on slices. Roll into cigar shapes and skewer each roll. Put pats of butter on each. Line clay baker with onion and fennel. Arrange rows diagonally. Close and... - 37.6886

Let pared and diced eggplant stand covered with coarse salt 30 minutes. Rinse vigorously under cold running water. Pat dry. Oil bottom of clay baker. Add in layers: veal, parsley, onions, eggplant. Moisten with wine or cider and lemon. Finish with tomatoes,... - 36.7349

Allow for one or two quails per person. Stuff birds as indicated below, or make a stuffing of your own with either fruit or bread. This will provide a few more bites to eat, since the birds are so small. Wash and wipe the quails dry. Rub with lemon... - 33.1794

Season breasts on all sides. Put on bottom of clay baker: grated carrots, shallots and parsley. Arrange breasts in a tight row (skin on top). Moisten with wine and cognac. Season and sprinkle with tarragon. Close and bake. SAUCE: Pour liquid from clay baker,... - 35.0443

Cut sea scallops in even pieces. Place in clay baker. Cover with mushroom soup and sliced mushrooms, lemon juice. Season with fresh ground pepper. Close and bake. - 28.8509

Make a bed of parsley and half the onions in baker. Add roast. Place bacon and remaining onions on roast. Season. Close and bake. - 28.1421

Sprinkle bottom of clay baker with parsley. Arrange half the meat, onions, remaining meat, garlic. Finish with seasoning. Moisten with beer. Close and bake. - 29.0552

Season shanks generously on all sides. Put onions and garlic in clay baker first, then meat. Pour in wine or cider. Add tomatoes. Season well. Sprinkle with orange rind. Close and bake. - 32.844

Line clay baker with bacon. Add pieces of chicken. Sprinkle with garlic and seasoning. Moisten with wine and cognac. Close and bake two hours. Add mushrooms and onions one half hour before end of baking time. - 32.7398

Wash and dry ducks well. Rub with lemon. Season interior and exterior. Put four apple quarters in each cavity with sugar or syrup. Truss. Place lard and onions on bottom of clay baker. Add birds. Dot with seasoning. Moisten with cider. Close and bake. - 37.707

Oil bottom of clay baker. Arrange cubes. Cover with shallots, carrots, celery and tomatoes. Moisten with vinegar. Season. Close and bake. Five minutes before end of cooking time, dot with capers. - 35.5815

Clean bird, wipe dry and rub with lemon. Season interior and exterior with sage, salt and pepper. Wrap each partridge in 1, 2 or 3 grape leaves (depending on size of each bird). Wrap bacon around. Tie with thread or string. Lay parsley in bottom of clay... - 35.4193

Clean the chicken carefully. Rub it inside and outside with lemon, herbs and seasoning. Insert onions and garlic in cavity. Put celery, celery leaves and parsley on, bottom of clay baker. Add bird. Moisten with wine. Close and bake. - 33.5067

Wipe fillets clean. Rub with lemon, salt and pepper on all sides. Place in clay baker. Cover with shallots, fennel. Moisten with wine or cider. Close and bake. - 33.9469

Oil bottom of clay baker. Add steaks. Put garlic and seasoning on each of them. Moisten with port or sherry. Close and bake - 26.6129

Put bacon and onions in baker. Arrange pieces of meat. Add garlic. Season. Sprinkle mushrooms moistened with lemon juice. Pour liquids over all. Close and bake. - 33.3262

Arrange half the vegetables in the baker. Add meat. Cover with remaining vegetables. Sprinkle with grated orange peel. Season. Moisten with broth. Close and bake. Dot with olives ten minutes before serving. - 38.0754

Place salt pork, onions, apples and garlic in baker. Add pieces of bird. Dot with herbs, .season. Pour apple juice or cider and marinade. Close and bake. Before serving, sprinkle with capers. - 31.2286

Oil bottom of baker. Add steaks. Cover with shallots, eggplant and peppers. Season. Close and bake 20 minutes. Remove lid (beware of steam), cover steaks with tomatoes, bake another 10 minutes uncovered. Sprinkle with chives or parsley before bringing it to... - 31.0909

Put onion in day baker. Add scallops on top. Sprinkle with orange peel and juice. Season. Moisten with sherry. Close and bake. Garnish with thinly sliced peeled orange just before serving. - 32.5776

Place bacon, giblets, onion, in bottom of baker. Add squabs. Sprinkle with seasoning. Moisten with wine. Close and bake. 10 minutes before end of cooking, add raisins. Close again and finish baking. - 35.0534

Oil bottom of baker. Add pieces of chicken. Put on top: onions, green pepper, tomatoes, okras. Sprinkle with seasoning. Close and bake. - 29.2654

Arrange successive layers of meat, carrots, onions, potatoes, etc.. Season each layer. Barely cover with water. Close and bake one hour. Remove clay baker from oven (beware of steam). Remove meat, cut in very fine pieces. Make a puree of the vegetables,... - 38.0846

Put the marinade in a jar with a tight fitting lid. Shake vigorously. Lay the chicken in a flat pyrex plate. Pour marinade over and let stand (turning occasionally) in the refrigerator for 4 hours. Put meat in clay baker with marinade. Close and bake. - 35.7774

Place leeks, onions, and seasoning in clay baker, finishing with meat. Add mint again. Moisten with water. Close and bake 3/4 hour. Remove from oven, being careful of steam when you open lid. Gently fold in the beaten eggs with lemon, using a wooden... - 34.4174

Wipe fish with damp cloth. Sprinkle with lemon. Marinate two hours in Madeira or sherry (use a flat glass dish to ensure equal distribution of marinade in fish). Turn fish over twice. Season. In another dish, flake the shellfish (you may use a meat... - 38.2848

Rub cutlets with mustard. Put on each: cheese, ketchup, horseradish, garlic, herbs, seasoning and a touch of lemon. Fold in half and pin with one or two toothpicks. Oil bottom of clay baker. Lay cutlets in rows. Season again. Close and bake. 20 minutes before... - 39.5364

Let sweetbreads soak in cold water overnight if possible, or at least six hours to extract clogged blood. Slip off the fine membrane with your fingers and cut out the dark veins and thick membrane. Place bacon on bottom of the clay baker. Make a bed of... - 38.4148

Remove mushroom stems (reserve for soup). Wash and dry caps, sprinkle them with a touch of lemon. Season on all sides. Arrange mushrooms top side down in bottom of clay baker. Insert snail in each cap. Sprinkle with minced garlic and parsley. Dot with... - 39.3122

Clean hens meticulously and wipe dry. Rub with lemon half, salt and pepper. Stuff birds: giblets, shallots, sage, parsley, salt and pepper. Truss. Oil bottom of clay baker. Make a bed of parsley. Add birds. Moisten with sherry. Close and bake. SAUCE: Pour... - 37.1668

Clean thoroughly in cold water, removing eyes, tentacles, mouth. Let stand 2 hours in cold salted water. Drain and pat dry. Cut squids in small pieces. Blanch in boiling water for 5 minutes. Drain again. Oil bottom of clay baker. Add onions, squids, garlic... - 42.0329

Plunge cabbage into salted boiling water. Remove the outside leaves. Shred cabbage. Place pork and cabbage in bottom of clay baker. Season well. Add carrots, onions, and garlic. Nestle birds into the mixture. Season again. Moisten with water, wine and... - 42.2331

Thaw shrimps if frozen. Peel raw. Remove dark vein from center back. Wipe with damp cloth. Pour marinade in a flat bottomed glass pan. Let shrimps marinate one hour in refrigerator, turning them once to allow marinade to penetrate entirely. Lay shrimps in... - 43.0905

Carefully remove all excess fat. Insert slivers of garlic into meat and rub with mustard, herbs and seasoning. Put parsley, carrots, half the onions, celery into baker. Add meat. Cover with remaining minced onions. Moisten with wine and lemon juice. Close and... - 40.1443

Insert slivers of garlic between the fat and the meat of the pork at room temperature. Put slices of salt pork in baker. Add half the sauerkraut. Place pork on that bed. Cover with remaining sauerkraut. Season. Place an onion at each end. Moisten with... - 34.9195

Place meat in baker. Pat paste on top of bacon. Close and bake. Before serving, garnish heavily with parsley or chervil and decorate with a crown of watercress. SAUCE: Pour sauce in a saucepan. Skim off excess fat. Add a touch of brandy or dry... - 36.9014

Oil bottom of baker. Add pieces of chicken. Cover with onions, apples, mushrooms. Mix seasoning well in cider. Pour on top of chicken. Close and bake. Before serving, dot with crushed nuts, ground hard boiled eggs or a handful of Muscat raisins. - 41.048

Cut heart in half lengthwise. Let stand in cold water for one hour. Meticulously remove nerves and clogged blood. Wash thoroughly. Wipe dry. Cut into small pieces. Marinate 6 hours in shallow pyrex pan with vinegar, 1 onion, 4 cloves, 1 clove garlic, bouquet... - 37.9424

Try to buy eel thoroughly cleaned; if not, remove skin, let stand 15 minutes in a quart of cold salted water. Wipe dry. Rub with lemon, salt and pepper. Cut eel into fine fillets. Discard back bone. Put layers of vegetables in baker first, then fish, and... - 36.4562

Clean, dry, rub capon with seasoning. Prepare stuffing in a large bowl, using wet hands to blend the ingredients. Stuff cavity. Truss meticulously. Make a bed of parsley and celery on bottom of clay baker. Place bird on it. Moisten with sherry and lemon... - 35.9248

Remove cabbage stump. Simmer cabbage in salted water for 10 minutes. Remove from heat and place under cold running water for a minute. Dispose of the outer leaves. Detach twelve leaves, cut off the white, hard stems, spread on a towel to dry. Mix: beef or... - 40.0501

In a pan, melt butter, add shallots and liver and sauté about ten minutes. Mix this well with the ground pork and the seasoning. Stuff mixture in cavity of bird. Truss. Wrap bacon strips around it. Put pheasant on bed of parsley. Moisten with... - 41.5315

In a bowl mix the beaten egg or 1/4 cup Egg Beaters with the kasha to coat it thoroughly. In a dry frypan, cook the mixture until egg is dry. (Mary says she thinks this is to seal the kasha.) Then cook kasha in water in a saucepan with the chicken fat and... - 43.1668

Season veal lightly with salt and pepper and brown in oil in large heavy skillet over medium heat. Lightly oil a baking dish or ungreased clay baker, and layer the veal and eggplant with the sauce. Cover and bake at 350° for 45 minutes. Uncover and bake 15... - 29.0668