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

Baked eggs. Spread a thick layer of fresh butter in a tin or plated dish, sprinkle with salt, and break your eggs carefully on to it, one at a time; pour a little cream over them, sprinkle with salt, pepper, and grated nutmeg ; place a few small lumps of butter between the eggs, bake in the oven or on hot cinders, and brown with a salamander. Purée of potatoes à la Maria. Peel and boil your potatoes in strong stock, pass them through a tammy, and stir into Spanish, velouté, or béchamel sauce. When a proper substance, pour into a dish, and brown in the oven, or with a salamander. # Potage à la purée de pois verts. Purée of green peas. Raïe à l'italienne. Skate à l'italienne. Gigot de Mouton à la Durand. Braised leg of mutton à la Durand. Outarde canepetière rôtie. Roast bustard. Chicorée au velouté. Purée of chicory with cream. Beignets de pommes. Apple fritters. Braised leg of mutton à la Durand. It is absolutely necessary to have a tender leg of mutton for this dish. Remove the bone as far as the handle, lard the inside, and stuff it with chopped ham, gherkins, anchovies, truffles, and spiced salt; sew the leg to its original form, and braise it (see 28th of May) over a slow fire; when done, remove the string, and dish it up, garnished à la Durand (see 19th of September). Spiced salt. The great cook, Durand, of illustrious memory, advocated _the use of spiced salt, which he said had often stood him im good stead. The following are the exact quantities he gave in his recipe. Take twenty ounces of salt, four heads of cloves, two nutmegs, six laurel leaves, a stick of cinnamon, four whole black peppers, half a quarter of an ounce of basil leaves, and the same quantity of coriander seeds; pound in à mortar, pass through a tammy, pound any large pieces that remain over, pass through the tammy, and keep in tightly corked bottles. Garbure gratinée au gras. Bread and cabbage soup for feast ; day. " à Brochet sauce raifort. Pike, Éer dieh sauce. Côtelettes de mouton à la Soubise, Mutton cutlets à la Soubise, Perdreaux rôtis. Roast partridges. pinards à la crème. Spinach and cream. clairs au chocolat. Chocolate fingers with cream. Bread and cabbage soup for feast day. This soup is of Gascon origin, and must always be browned in the oven before serving. Cut up your cabbages into quarters, blanch, and dry them carefully in a cloth, tie a string round each piece, and place in a stew-pan, lined with slices of bacon ; add a piece of salt pork, slices of ham, a knuckle of veal, onions, carrots, and a bouquet of mixed herbs, moisten with stock, and simmer over a slow fire; when done, add some thick slices of bread-crumb, and as soon as they begin to thicken the soup, remove the pieces of cabbage, place them on a cloth, cut off the string, and sqeeze them. Grate equal quantities of Gruyère and Parmesan cheese, and sprinkle some at the bottom of an earthenware pot or soup-tureen, fill it with alternate layers of cabbage and the soaked slices of bread-crumb, sprinkling each one with grated cheese—be careful that the last layer is of cabbage—cover it thickly with cheese, and brown in the oven or with a salamander. LL TOR SR EEE Eu Potage fausse tortue. . Mock turtle soup. Coquilles aux huîtres. Scalloped oysters. Côte de bœuf braisée garnie de Braised ribs of beef and stufied tomates farcies. tomatoes. Cailles rôties. Roast quail. Chicorée au jus. Stewed chicory. Pommes au riz. Stewed apples with rice. Mock turtle soup.