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

Brillat-Savarin gave the following orders for cooking a . pheasant:—Hang until tender, pluck, draw, and lard it carefully. Bone and draw two woodcock—keep the trail separate, throw away the gizzards, chop up the meat with beef marrow which has been cooked by steam, scraped bacon, pepper, salt, mixed herbs, and truffes ; fill the pheasant with this stuffing, which is rather difficult to keep in if the bird is at all high, im which case fix it in with a piece of bread the shape of a cork, and tie it round with fine thread. Lay a thick slice of bread two or three inches broader than the pheasant in the dripping-pan; pound the trail of the woodcock in a mortar with truffes, an anchovy, a little scraped bacon, and a lump of fresh butter, spread a thick layer on the bread, roast the pheasant over it so as to catch all the dripping, and dish upon it. Simple mortals roast their pheasants in the same manner as partridges, and hang them until they are so high that they are hardly eatable, Potage à la purée de perdrix, Purée of partridge. Truite sauce diplomate. Trout, diplomatic sauce. Filets de mouton minute, Fillets of mutton à la minute. ne Oie rôti. Roast goose. Aubergines à la provençale. Egg-plant à la provençale. Beignets de pommes glacés. Glazed apple fritters. Purée of partridge. Roast fifty chestnuts, peel, and simmer them in strong stock. Roast a freshly-killed partridge, cut off all the meat; drain the chestnuts, and pound in a mortar with the partridge; pass through a tammy, stir in some crumb of bread, which has been soaked in the chestnut stock, and serve very hot. Fillets of mutton à la minute. Boil some strong stock in a saucepan ; when nearly reduced to a glaze, add a large slice of bacon and your fillets of mutton, cover with a buttered paper, and simmer over a slow fire for ten or twelve minutes, when the fillets will be cooked and glazed; be careful the bacon does not burn. Dish up the mutton, moisten the glaze remaining in the saucepan with a little stock, and pour over the fillets. A fillet of beef cut into slices can also be prepared in this manner. Roast goose. Stuff your goose with forcemeat, roast it, and baste frequently ; when done, serve with its own gravy. À fine goose takes about two hours to roast, < *,# Potage au tapioca. Tapioca soup. Anguille à la tartare. Eel à la tartare. Lapereaux grillés. Broiled rabbit. Filet de bœuf rôti. Roast fillet of beef. Macédoine de légumes à la Vegetable pie à la béchamel. béchamel. ! à Dumpling aux pommes. Apple pudding. Eel à la tartare. Brown some chopped carrots, onions, and a bouquet of mixed herbs in butter; sprinkle with flour, and moisten with white wine; cook for half an hour, and pass through a tammy. Skin your eel, roll it round into a spiral shape, and cook in the sauce ; when done, place it on a dish, and leave until cold, after which dip into beaten yolks of egg, bread-crumb it, and broil over a slow fire ; hold hot coals over the eel so as to save turning it; serve on a round dish, with either anchovy butter or remoulade sauce. Broiled rabbit. Split open your rabbit, beat until flat, wrap it up in buttered sheets of paper, and broil; when done, remove the paper, and serve with either anchovy butter, or butter mixed with chopped herbs. Apple pudding. Roll out some paste very thin, cover it with sliced apples, sprinkle with plenty of sugar, moisten the edges of the paste, and roll into the shape of a ball, tie up in a cloth, and boil in water for an hour; when done, dish up the pudding, and sprinkle it with hot melted butter and powdered sugar. This pudding can be made with any kind of fruit, such as plums, or raspberries and currants.