A pretty, clear broth with little mushroom-filled dumplings. Vegetarian.

Easy to make, but takes a lot of clock time.

Dried mushrooms are soaked for 2 hours, then simmered for another 2 hours until the liquid is reduced. I've never seen them treated like this. The liquid is added to the beet stock. The cooked shrooms are used to make little dumplings. I didn't have time for this, so used cêpe-filled ravioli instead. Have frozen the shrooms to use later.

The soup is beautiful and tasty.

Ground up some cooked lamb with the rest of the ingredients, using the food processor rather than the do-it-by-hand instructions. Food processors weren't yet in most everyone's kitchen. A good filling for a stuffed zuke. I used the extra filling to make some samosa-like things.

Ed thought it tasted just like a good erwtensoep in the Netherlands.
My celeriac took a bit longer than 30min to get done. Might be better to do this for 30min, then add the rest of the veggies.
Meats can be varied by what you have available. Smoked sausage is a must.
My post on this recipe.

This is a classic Swiss dish. We liked it quite a bit. I'm usually not good at this kind of thing, it it worked well.

I made a halfish recipe (a short 2# of potatoes probably), which fit nicely in my smaller cast iron skillet. Added the layer of sautéed onions as suggested in the note.

If you prepared the potatoes (parboiling, peeling, chilling) the night before, this would be a pretty good weeknight meal.

I added a poached egg to make a meal of it.

Some disagreement on this one. I liked it, but Ed thought the bacon was too strong a flavor to go with the white fish. I used Parmesan rather than Gouda. (Don't much like the import Gouda in France.)
Don't be tempted to put a bit of the bacon inside the folded fish: reportedly it comes out soggy and unappetizing; it's the crispy bit on top that's appealing.