366 menus and 1200 recipes of the Baron Brisse in French and English

Boil some finely chopped tarragon-leaves and take a third of them to mix with a stuffing made of minced liver of chicken, scraped lean bacon, salt and pepper, stuff the fowl with it, truss and cover with slices of bacon ; wrap up in a sheet of buttered paper and roast. Melt some fresh butter, stir in a little flour, and add the remainder of the tarragon leaves, a little gravy, a few drops of vinegar, salt and pepper. When the fowl is twothirds cooked, take it off the spitand simmer in a stew-pan with the sauce until quite done. Thicken the sauce with two or three yolks of egg before serving. MENU EN MAIGRE. DINNER FOR FAST DAY: Riz au lait d'amandes, Rice soup with almonds. Carpe au bleu. Pickled carp. Œufs, pochés à l’estragon. Poached eggs with tarragon. perlans frits. Fried smelts. Macaroni au gratin. Maccaroni au gratin. Beignets aux confitures. Jam fritters. Rice soup with almonds. Put three quarters of a pound of half-boiled rice into three and a half pints of hot milk, simmer until thoroughly boiled, season with salt and a pinch of powdered sugar; add half a pint of milk of almonds just before taking off the fire. Pickled carp. In dressing the carp, be careful to open it as little as possible ; tie up the head and place in a fish-pan, pour some boiling vinegar over it, then a tumbler of red wine, three large onions sliced, two carrots, parsley, sage, a little garlic, thyme, laurel leaves, and a few cloves. Let this simmer over a slow fire for an hour, after which leave in the fish-pan until cold, when it will be ready to serve. Poached eggs with white sauce. Have some boiling water, with a little vinegar and salt in it, ready to poach your eggs ; when done, drain the eggs carefully, and serve with white sauce (see 31st of January) Potage aux petits oignons. Young onion soup. Maquereaux grillés à la maître Broiled mackerel à la maître d'hôtel. d'hôtel. Quartiers d’oie à la lyonnaise, Hashed goose à la lyonnaise. Filet de bœuf rôti. Roast fillet of beef. Choux-fleurs au gratin. Cauliflower au gratin. Abricots au riz, chauds, Hot rice and apricots. Young onion soup. Peel and blanch your onions carefully ; cook them in a little fresh butter until a good brown colour, put them into your stock, with a pinch of black pepper, when boiling clear the soup of all grease, and pour into the soup-tureen over slices of fried bread. Broiled mackerel à la maître d’hôtel, Clean and split open your mackerel, and put them to soak for half an hour in olive oil, with salt and pepper. Broil them, and when cooked put them on a dish and lay some cold maître d’hôtel sauce (see 23rd of March) in a wooden spoon over them, add a little lemon juice to the sauce. Serve the mackerel very hot. Broiled bass, tartare sauce. Broil your bass, and serve with tartare sauce (see 15th of March). Hashed goose à la lyonnaise. Cut the legs of the goose into small pieces, and fry inthe fat of the goose ; when done, fry some sliced onions in the same fat until brown, drain them, and lay on the pieces of goose, which must be piled up on a dish. Cover with poivrade sauce (see 21st of March). > Potage à la Faubonne. Soup à la Faubonne, Matelote de carpe et d’anguille. Stewed carp and eel. Selle de mouton à l’anglaise. Saddle of mutton. Chapon rôti, au cresson. Roast capon and watercress. Macaroni à l’italienne. Maccaroni cheese. Pommes à la Bourdaloue. Apples à la Bordaloue. Soup à la Faubonne. Cut up some young onions, celery, lettuce, and sorrel-leaves, brown them in fresh butter, add them to your stock, and, when boiling, thicken with a purée of green peas, and serve. Stewed carp and eel.