How to Make a Negroni with Your Spare Ribs

In the summer of 1847, a Frenchman named Nicolas de Rondos opened his first restaurant, a place for men to gather for dinner and chat.

It was named Negron.

It quickly became a fixture on the French Riviera, and by 1851, it had expanded to five restaurants across Paris.

The restaurants’ popularity grew in part because of the many immigrants who came to France and settled in the region.

The restaurant scene in Paris was already a lively one by 1855, and many of the local inhabitants had begun to drink.

A few of these immigrants started serving their dishes at the restaurant.

But by the end of the century, the restaurant scene was a much more lucrative and well-established enterprise than it was a few years earlier.

And so, by the late 1850s, a number of immigrants began to arrive to the city to work and live in the area.

Some of these newcomers would become regulars at the restaurants.

Others would not.

But as a result of these changes, the restaurants’ quality of food and drink declined.

By the 1870s, restaurants were closing and the customers left.

This caused the restaurants to lose money.

In the meantime, the local farmers and barons were taking over the restaurants and selling the excess food they made into other foodstuffs.

This meant that the owners of the restaurants, like the men who owned the restaurants at the time, lost money.

And it was only a matter of time before they started losing money as well.

The Negronis that were made during this period would go on to become the best-selling Negronins in France.

And as the 1853-1854 season drew to a close, the owners were able to sell their restaurants to raise the money to pay for repairs and maintenance.

As the season drew nearer, the Negronines would become the most popular restaurant in Paris and eventually the world.

Ingredients: 1 large egg, lightly beaten 1 cup water, sifted 1 tablespoon sugar, packed 2 cups flour 1/4 teaspoon salt 2 teaspoons ground cloves, crushed 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 2 teaspoons cream of tartar, sieved and cracked 3/4 cup beef stock 1 cup grated Parmigiano-Reggiano cheese, grated Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk egg and water until egg is light and fluffy.

Add flour, salt, and cinnamon and stir until well combined.

In another bowl, sift the sugar and cream of tarter and beat until smooth.

Add beef stock, grating Parmigiani-Regiano cheese and mix until smooth, adding salt and baking soda if necessary.

Pour the batter into prepared baking sheet and spread into prepared cookie sheet.

Bake until golden brown, 30 to 35 minutes.

Transfer to wire rack and cool completely on wire rack for 15 minutes.

To serve, place slices of bread in a single layer on a plate lined with paper towels and place on a cooling rack to cool completely.

Store in refrigerator for up to one week.

Notes: The ingredients for this recipe can be substituted with store-bought ingredients.

If you prefer to make the dishes yourself, you may use the same flour, baking soda, and spices.