Piece Paris, 5 a dag of butter, 10 a dag of cheese, 3 a dag of flour, 2 yolks, a glass of milk, salt
Rub the roll on a grater or thinly cut the skin, cut into thin slices and brush each thinly with butter. Put on a baking sheet with butter facing down. Melt the remaining butter in a saucepan, add flour, make a light roux, Spread with cold milk and bring to a boil while stirring. Put off the fire, add grated cheese and yolks, mix well; the mass must be dense. Spread it over roughly prepared croutons and put them in a very preheated oven for a few minutes. Before serving, garnish with a blob of ketchup or a piece of marinated pepper. Serve hot.
Half cooked or baked chicken, 8 Equal size kohlrabi, 2 a dag of bacon or pork fat, 1 egg, spoon of cream, salt, sugar, spoon of butter or margarine, spoon of breadcrumbs, 2 tablespoons of fat for pouring
Separate the meat from the bones and chop finely. Peel the kohlrabi, cut the top off (leave to cover), hollow out the pulp from the bottom and add the chopped pieces to the meat. Boil the hollowed kohlrabi 5 min. in salted and sugar-coated water, then take it out and put it with the hole facing down, that they drip off the water. Chop the bacon, mix with meat, hammer the egg, add cream, breadcrumbs and salt to taste. Stuff the kohlrabi with the prepared stuffing, cover with the cut-off part, water with water, add a tablespoon of butter and simmer until soft (ok. 20 min.). Before serving, pour over the fat. Serve with slices of bun.