Declassified archive · open source material
// DECLASSIFIED RATIONS
113 recipes released to the public. The rest of the archive is not on the internet.
Cheese Soufflé (Soufflé au Fromage)
A cheese soufflé is a very thick béchamel enriched with egg yolks and mountain cheese, lightened with whipped…
Choucroute Garnie à l'Alsacienne (Alsatian Garnished Sauerkraut)
Choucroute garnie is the flagship dish of Alsace: lacto-fermented cabbage braised for hours in goose fat and dry…
Tarte Tatin (Tarte des Demoiselles Tatin)
An upside-down apple tart from Lamotte-Beuvron in the Sologne, where the Tatin sisters ran the hotel opposite the…
Bouillabaisse with Rouille (Bouillabaisse Marseillaise)
Bouillabaisse is the fishermen's soup of Marseille: a broth built from whole Mediterranean rock fish, saffron…
Old-Style Veal Blanquette (Blanquette de veau à l'ancienne)
Blanquette de veau is France's great white braise: veal simmered gently in its own aromatic broth with no browning…
Castelnaudary Cassoulet (Cassoulet de Castelnaudary)
Cassoulet de Castelnaudary is the parent version of the great slow-baked bean dish of the Southwest: lingot beans…
Beef Burgundy (Bœuf Bourguignon)
Bœuf bourguignon is the archetypal French brown braise: chuck beef marinated in red Burgundy, seared in lardon fat…
Fuzhou Red Lees Chicken (红糟鸡)
Hongzao ji is the Fuzhou household braise built on hongzao, the crimson lees left behind when red yeast rice wine…
Steam-Pot Chicken (汽锅鸡)
Qiguoji is Yunnan's best-known dish: chicken cooked inside a Jianshui purple-clay steam pot with a chimney rising…
Xinjiang Cumin Lamb Skewers (烤羊肉串 / Kawap)
Kawap is the lamb skewer of Uyghur Xinjiang: cubes of shoulder threaded alternately with cubes of fat-tailed sheep…
Nanjing Salted Duck (南京盐水鸭)
Nanjing's signature cold plate: a whole duck dry-cured in toasted salt and Sichuan pepper, re-brined, air-dried…
Sweet and Sour Yellow River Carp (糖醋黄河鲤鱼)
This is the emblem dish of the Jinan school of Lu cuisine: a whole carp scored into deep wedges, bent into an arc…