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| Menu |
| Recipes for the Whole Year |
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At this time of year traditional fare is what the seasons itself suggests, when it is colder and the first fogs make you want hot food with its autumn fragrance.
Farmyard animals - geese, duck and capon - chestnuts, the season's last fruits of the forest, prunes and apples.
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Prunes in yogurt |  |
400 g./ 1/2 3 /4 1 lb. dried California
prunes - 2 tubs white yogurt - 3 tbsp. sugar - 1 small stick
cinnamon - 3 cloves - 1 small lemon zest
Place prunes with sugar, cinnamon,
cloves and lemon zest in a casserole dish, then cover with water.
Slowly cook for half an hour and allow to cool. Place prunes
in individual bowls with their juice, cover each bowl with half
the yogurt tub and serve.
N.B. Ingredients are given for 4 portions.
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