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

Potage aux pâtes d'Italie, Clear soup with Italian paste. Bouilli en matelote. Hashed boiled beef. Perdrix à l’estouffade. Stewed partridges. Brochet au bleu. Pickled pike. Chicorée au velouté,. Purée of chicory with cream. Baba au rhum. Baba or rum cake. Hashed boiled beef. Brown some young onions in butter, sprinkle with flour, and moisten with a tumblerful of red wine, and half a tumblerful of stock ; add some mushrooms, laurel leaves, thyme, salt and pepper ; when done, pour over some slices of cold boiled beef, which have been laid in a tin dish, simmer in the oven for half an hour, and serve. Stewed partridges. Pluck, draw, singe, and truss your partridges; lard with highly-flavoured bacon, and place in a saucepan, with onions, carrots, slices of bacon, a bouquet of mixed herbs, and equal quantities of stock and white wine, simmer over a slow fire; when done, dish up the partridges, reduce the sauce, skim off all grease, pass through a tammy; if necessary, add a little gravy, and pour over the birds. Boiled calf’s feet. Clean and blanch the feet, beat them, and remove the bones, boil in uncleared stock, and serve, covered with a sauce made with stock, pepper, salt, chopped mixed herbs, and a few drops of vinegar. Brill à la provencale. Soak a brill in oil for an hour, fry it, and when done, fillet it, and serve, garnished with stuffed olives and anchovy sauce, oo | Potage croûte au pôt. Soup with fried gravy crusts. Brèmes de mer au vin blanc. Bream with white wine sauce. Mauviettes en caisse. Larks in cases. Cuissot de sanglier à la royale. Haunch of boar à la royale. Céleri au jus. Stewed celery. Petits pots de crème au café. Small pots of coffee cream. Larks in cases. Bone the larks, and stuff them with forcemeat, to which you have added their livers minced very fine. Oil as many small paper cases as there are larks, cover the bottoms with forcemeat, and add the larks wrapped up in slices of bacon and buttered paper, bake in the oven ; when done, remove the bacon and paper from the larks, clear all grease out of the cases, moisten with a little gravy, replace the birds, and serve, Haunch of boar à la royale. Lard the haunch, and soak it for four or five days in white wine ; after which, tie it up tight in a cloth, and place in a braising-pan, with six bottles of white wine, the same quantity of water, eight carrots, eight onions, three heads of cloves, grated nutmeg, a bouquet of parsley, chives, and bay salt ; simmer for six hours, after which, boil over a quick fire for an ._ hour, when the haunch ought to be cooked; leave in the braïsing-pan for half an hour, remove the cloth, trim the haunch, and cover with its own sauce, passed through a tammy ; when cold, sprinkle with grated bread-crust, and serve, Brunoise à la purée de lentilles. Purée of lentils. Soles en matelote normantle. Soles à la normande. Macreuse au chocolat. Black diver with chocolate sauce, Goujons frits. Fried gudgeon. Cardons à la poulette. Cardoons with white sauce. Gâteau de riz. Rice cake. Soles à la Normande.