"One of life's big satisfactions is without doubt that of the dinner party."
In a pâte terrine dish place a layer of lard rinds, with a layer of thinly sliced beef, a layer of salted lard and a final layer of beef ontop. Between each layer, sprinkle a pinch of pepper, parsley and chives, and cover with half a glass of white wine and half a glass of brandy. Cover the terrine and tightly seal it with some dough (made from mixing flour with a tiny bit of water). Put the terrine in an oven at a low heat, and cook for five to six hours.
Take the dough off the terrine, unmould it and serve.
Make a bechamel sauce by melting an egg-sized piece of butter. Add a tablespoon of flour and mix gently. While stirring, add a glass of milk until the sauce is thick. Add salt and pepper
Place 500g of mushrooms in salted boiling water with a tablespoon of vinegar. Drain all the water and place them into a pan with your bechamel sauce, heating on a low heat. Lightly toast and butter a stale slice of bread and spread the mushrooms ontop.
Weigh three eggs. Measure the same weight in flour, caster sugar and butter. Break the eggs into a bowl and add all the ingredients, mixing with a wooden spoon. Add a pinch of vanilla powder, lemon zest or orange blossom. Pour the mixture into a buttered bread tin, and bake on a low heat.
"Back to the fire, belly to the table."