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

Line a tin or plated dish with butter, sprinkle with finely chopped onion and parsley ; lay the soles on this, covered with salt and pepper, moisten with either white wine or good cider, and place in the oven; when the sole is done, make some white thickening, stir in any juice there may be from the sole, a little of the water in which your mussels have been boiled, thicken with yolks of egg, and pour half of this sauce over the sole ; place some mussels, oysters, and mushrooms, which have been boiled separately, round the dish, cover with the remainder of the sauce, and warm in the oven for five minutes. Serve, garnished with boiled crayfish, fried smelts, and fried sippets of bread, which must not touch the sauce. Black diver with chocolate sauce. Draw the bird, wash it in brandy, and brown over hot cinders ; place it in an earthenware jar, with white wine, salt, laurel leaves, and fine herbs, simmer over a slow fire, and when done, dish up, covered with chocolate made in the usual manner. Cardoons with white sauce. Prepare the same as on 7th December ; when done, toss the cardoons in a saucepan with a lump of butter mixed with flour, moisten with cream, thicken the sauce with yolks of egg, and sprinkle with a few drops of lemon-juice and vinegar before serving. Potage julienne. Julienne soup. Carré de veau piqué et braisé. Loin of veal, larded and braised. Carpes frites. Fried carp. Bécasses à l’esprit-de-vin. Salmis of woodcock à l'esprit de vin. Salade de pommes de terre. Potato salad. Pêches au riz au marasquin. Peaches with maraschino rice. Loin of veal, larded and braised. Bone the loin and lard it with thick fillets of bacon. Line a stew-pan with slices of bacon, chopped parsley, chives and a head of garlic ; add laurel leaves, thyme, salt, coarse black pepper, and the loin of veal, cover it with slices of onion, carrot, and parsnip, simmer over a slow fire for half an hour, moisten with stock ; when done, dish up the ,veal, reduce the sauce, pass it through a tammy, and pour over the meat. Potato salad. Either boil, or better still, bake your potatoes, peel, slice them and place in a salad bowl, with two or three onions cut into quarters and two wine-glassesful of red wine, stir until thoroughly mixed, season with salt, pepper, plenty of oil, and a little vinegar ; add some chervil leaves chopped very fine, and if not objected to, a few thin fillets of smoked herring, stir until thoroughly mixed, remove the pieces of onion, and serve, “This is an excellent salad.” Potage aux profiteroles. Clear soup with profit-rolls, Bifteck au beurre d’anchois, Steak with anchovy butter. Caïlles aux petits pois. Quail and green peas. Lièvre rôti. Roast hare. Artichauts frits. Fried artichokes. Macédoine de fruits au champagne. Macédoine of fruit flavoured with champagne. Clear soup with profit-rolls. Scoop out the crumbs of some small milk rolls, fill them with game forcemeat, and bake on a buttered dish until quite firm, place them in a large soup-tureen, and add the necessary quantity of boiling clear stock. This soup must be served directly it is made, or the profit-rolls will dissolve. Quails and green peas. Prepare and truss your quails, cook them in a stew-pan lined with slices of veal and ham, season with carrots, onions, and a bouquet of mixed herbs, and cover with slices of bacon and a buttered sheet of paper ; place hot coals on the lid, and when done, dish up the quails, covered with green peas, which have been cooked separately, either in butter or veal stock. Truffle forcemeat.