Mike Flanagan was a good friend of Ralph's, and they met through good music and good food. Mike was an accomplished jazz guitarist and played in many groups in the Albany area. When he bought the Petit Paris restaurant in Albany from its French owners, he spent many months with them learning their recipes and practicing in their kitchen. Late evenings he would arrive at the Bruno house with samples of brioche, bourguignon, or whatever else he had learned to prepare that night--always with a bottle of fine French wine.

When Mike took over the Petit Paris, he organized a Big Band that played fabulous period jazz one night a week. Most of the musicians weren't paid, I think, but they were all professionals and the music was top notch. For them it was a rare opportunity to play regularly in such a large and talented group.

2 lb. mushrooms (large uniform size)

2 large onions

pepper, salt, paprika

2/4 lb. filet of sole

bread crumbs

margarine or butter

2 eggs

Cut stems off mushrooms leaving a deep cap.
Wash caps and remove skin.
Set aside.

Cut stems very fine.
Grate onions.
Season with salt, pepper, and paprika to taste and sauté.

Boil fish in salted water; drain and cool (boil about 20-30 minutes).

Mix saute mixture with flaked fish and add 2 beaten eggs to this mixture and refrigerate for about 2 hour.

Sprinkle with bread crumbs.
Put a dab of butter on each one and place in oven for 20 minutes.
Then put under the broiler just a few minutes to brown.

Best to prepare the night before and pop in the oven just before serving.

These are served with toothpicks as hors d'oeuvres or just with a beer. Or they can be added to a salad or eaten like pickles.

Soak 2 lbs. small white onions in 3/4 cups kosher salt and cold water for 24 hours.

Boil 1 oz. pickling spice in malt vinegar (4 cups).

Drain onions, cover with vinegar mix, and seal.

Eat 14 days later.

1-2 lbs. red snapper or perch

2/4 c. good soy sauce

1/4 cup Mediera

1/2 c sugar

1/2 tsp. grated ginger root

1/4 cup water

Simmer fish in covered dish for 1/2 hour with oven at 350 degrees F.

2/4 c. good soy sauce
1/4 cup bourbon
1/2 c sugar
coarse ground pepper to taste
1/2 tsp. grated ginger root
1/4 cup water

Marinate a good cut of steak in this for several hours.
Grill to taste.

You can also freeze the steak in the marinade to use later and thaw in the refrigerator before grilling.