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

Potage purée d'oignons aux que- Purée of onions with fish quenelles. nelles de poisson. Matelote à la marinière. Stewed carp, pike, perch, barbel, and eel. Salmis de macreuse. Salmis of black diver. Turbot en mayonnaise, Mayonnaise of turbot. Petits pois au beurre. Green peas and butter. Gâteau d'amandes. Almond cake. Salmis of black diver. Roast your birds about three quarters, cut into joints, and simmer in the following sauce, Warm some truffle trimmings in butter, stir in a little flour, moisten with white wine, season with mixed herbs, laurel leaves, an onion stuck with cloves, and a head of garlic ; at the end of five minutes moisten with vegetable stock (see 3oth of June), add some blanched celery heads and stoned olives. When ready, add the pieces of bird, simmer until done, and dish up, garnished with the celery and olives ; pass the sauce through a tammy, and pour over the salmis. . Mayonnaise of turbot. Skin some fillets of cold boiled turbot, cut them either into small round, or heart-shaped slices, and soak in oil and vinegar, seasoned with salt, coarse black pepper, and chopped eschalots, and tarragon leaves, until sufficiently flavoured ; dish up the pieces of fish in the shape of a crown, and garnish with hard-boiled eggs, fillets of gherkins and anchovies, sliced beetroot, capers, tarragon leaves, and small squares of meat jelly. Fill the centre of the dish with mayonnaise sauce, and serve. Potage aux choux. Cabbage soup. Choux au lard. Boiled cabbage and bacon. Selle de mouton à la purée de Saddie of mutton with purée of navets. turnips. , Pâté d’alouettes. Lark pie. Écrevisses à la bordelaise, Crayfish à la bordelaise, Beignets de poires, Pear fritters. Boiled cabbage and bacon. Blanch a fine white cabbage, divide it into several pieces, and boil in a saucepan, with either a piece of bacon or salt pork, water, salt, pepper, slices of German sausage, and a pinch of grated nutmeg ; as soon as the water boils, make a smaller fire, and leave until thoroughly done. Dish up the pork or bacon on the pieces of cabbage, reduce the sauce, stir in a lump of butter, mixed with flour, and pour over the cabbage and bacon. Lark pie. Pluck, singe, and flatten the backs of two or three dozen larks, draw them, throw away the gizzards, and pound the trail in a mortar with scraped bacon and mixed herbs ; fill the larks with this, and wrap each one in a slice of bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread a thick layer of butter over them, add two or three laurel leaves, and a pinch of mixed spice ; cover with paste, and bake for two hours and a half. Turn out of the mould, and serve cold. Portuguese sauce. Simmer five ounces of fresh butter in a saucepan, with two yolks of egg, a little lemon-juice, salt, and coarse black pepper ; stir until the sauce is quite hot, take it off the fire, and stir until it thickens. This sauce must be made just before serving. Potage julienne. Julienne soup. Filets de soles à la cardinal. Filets of sole à la cardinal, Salmis de bécasses. Salmis of woodcock. Filet de bœuf rôti. Roast fillet of beef. Purée de pote de terre à la Purée of potatoes à la Maria. aria. Plum-pouding anglais. Plum pudding. Salmis of woodcock. Cut up some roast woodcock into joints, skin, and trim them, pound the carcases, and boil for half an hour in white wine seasoned with eschalots, half a laurel leaf, a head of garlic, and parsley; clear of all grease, pass through a tammy, stir into some brown thickening, warm in a stew-pan, and as soon as it boils, add the pieces of woodcock, simmer over a slow fire for ten minutes, and dish up, covered with the sauce, and garnished with sippets of fried bread.