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

Make some white thickening with half a pound of butter, the same quantity of flour, two quarts of good stock, and a little reduced white veal stock ; as soon as it boils, take off the fire, and leave to simmer by the side ; add two tumblersful of Madeira, and season with thyme, savory, pounded eschalots, and laurel leaves ; when sufficiently done, skim off all grease, and pass through a tammy. Boil your calfs head in thin white thickening, press it between two dishes ; when cold, cut it up into dice, and warm in some of the liquor in which it was cooked, flavoured with Madeira; add the pieces of calfs head to the soup, and boil for a few minutes, stir in a pinch of cayenne pepper, and pour into the soup-tureen, in which you have previously placed some small chicken quenelles. Roast quail. } Pluck, draw, and singe the quails; wrap them up in vine leaves and thin slices of bacon, only allow half of the legs to appear, skewer them on to the spit, and roast for twenty minutes. Purée de pois verts aux croûtons. Green pea soup and toast. Barbue à la provençale. Brill à la provençale. Côtelettes de veau braisées, garnies Braised veal cutlets with French de haricots verts. beans. Canards sauvages rôtis. Roast wild duck. Salsifis frits. Fried salsifis. Darioles à la vanille. Duchess cakes. Carnish à la Durand. I give this recipe in Monsieur Durand's (the celebrated chef in the south of France) own words. | Place a large slice of fat bacon in a saucepan ; when melted, remove any lean there may be, and add a slice of ham, cut into small filets, a lump of fresh butter, and either a calfs or lamb’s sweet-bread cut into large dice, moiïsten with Spanish sauce, and the dripping from a roast leg of mutton, which has been carefully skimmed, and passed through a tammy; add thick slices of truffles, mushrooms, chicken quenelles, olives stuffed with truffle forcemeat (see 22nd of September), boiled chicken combs, and ox palates, the latter cut into dice, and lastly, some cock’s livers, simmer by the side of the fire, and just before serving, add six hard-boiled yolks of egg, a few crayfish tails, and four dozen oysters, which have been blanched and warmed for a minute, in mutton gravy, seasoned with gherkins and mixed herbs; when done, clear off all grease, and pour Over whatever hot joint you wish to garnish. & The thought of this dish is sufficient to give new hunger to those who have already dined well” RE me Potage au tapioca. Tapioca soup. Fricassée de poulets à à la Dubarry. Fricassée of fowls à la Du Barry. Moules à la Villeroi. Mussels à la Villeroi. Filet de chevreuil rôti sauce poiv- Roast fillet of roebuck, poivrade rade. sauce. Croûte aux champignons. Mushrooms on toast. Tarte aux poires. Pear tart. Fricassée of fowls à la Du Barry. Cut up your fowls into joints, and soak for an hour in cold water, which change two or three times ; drain, and dry them carefully in a cloth, and cook in water ; as soon as it begins to boil, remove the pieces of fowl, and pass the liquor through a tammy. Warm a lump of butter, some scraped bacon, and a slice of Bayonne ham over a slow fire; when quite hot, add the pieces of fowl, and as soon as they begin to stiffen, stir in a tablespoonful of our; take the saucepan off the fire, moisten the fricassée with equal quantities of stock, and the liquor im which the fowls were boiled ; season with a bouquet of mixed herbs, an onion stuck with cloves, and boil for three quarters of an hour, remove the onion, and herbs, and if the sauce is not sufficiently reduced, stir in some yolks of egg, and serve. Roast loin of pork à la Robert. Cover a fresh loin of pork for two days with coarse salt ; roast it, and serve with Robert sauce,