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| Onion soup à la Przypkowski, already popularized under this name among Parisian gourmets and served at the best restaurant in Madrid, has been an heirloom of the Przypkowski family for generations. While it has all the features of old Polish cuisine, it is not found in any printed cookbooks. Take half a litre of lean beef stock, 6 large sweet onions (you may need to add a little sugar, if the onions are too sharp-tasting), 6 slices of dark wholemeal rye bread, 30 to 40 g butter, nutmeg, ginger, cloves, black pepper and salt to taste, and if possible, some curry, which is at last becoming available in Poland! Sauté the finely sliced onions in butter until golden, separately fry the bread slices until crunchy, crumble them and cook together with the onions in the stock, then pass through a fine sieve and add the seasonings to taste. Serve heated in deep bowls with crispy cookies. In his gastronomic musings, Alexandre Dumas recounts an anecdote about Stanisław Leszczyński arriving two days late for his daughter's banquet in Versailles because along the way he got busy seasoning, in the Polish manner, this excellent onion soup, which he had been served at an innalong the way.}}