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

Scale and clean out a fine pike, soak in olive oil with branches of mixed herbs, salt, and pepper ; pass a skewer through its eyes and the centre of the body, to give it the appearance of a dolphin, having the head on one side and the tail on the other, place in a baking dish in the oven, and moisten with the oil in which it was soaked ; when done, serve with either anchovy or caper sauce. Pig’s ears à la Sainte-Menehould. Blanch, singe, and scrape the ears; when cold, dip into melted butter, bread-crumb them twice, dip into beaten yolks of egg before bread-crumbing the second time ; bake in the oven ; when a good colour dish up, with rémoulade sauce. Fried calf’s feet. Boil the feet in water, cut up into small pieces, and soak for half an hour in vinegar, drain them, dip into batter, and fry; serve, garnished with fried parsley. Fritters. This name is given to all sorts of vegetables, fruit, and meat, when dipped in batter, and fried in either hot lard, or olive oil, Potage purée de navets aux croûtons, Purée of turnips with toast, Escalopes de homard. Lobster scallops. Ris de veau en papillotes. Sweet-breads in cases. Gigot de chevreuil rôti. Roast leg of roebuck. Chicorée au velouté. Purée of chicory with cream. Tartelettes à la vanille. Vanilla tartlets. Sweet-breads in cases. Blanch, trim, and braise your sweet-breads; when done, drain, and place on a dish, cover them with Duxelle sauce as soon as cold, fold each sweet-bread in two very thin slices of ham, and wrap up very carefully in oiled sheets of paper, broil on the gridiron, and when a good colour, serve them. Roast bustard. Pluck, draw, singe, and dress the bustard; lard it with fine fillets of bacon, wrap up in a buttered sheet of paper, and roast. Cook the liver of the bird, and pound it, stir into a little of the dripping, season with salt, pepper, and the juice of a lemon, and hand in a sauceboat. Stew. This name is given to all entrées cooked with the following ingredients. Cut up some veal, which has been blanched in boiling water, into dice, do the same with some ham, onions, and carrots, toss in a saucepan with fresh butter over a quick fire, moisten with stock, and boil, skim occasionally, and when done, add whatever meat you wish to stew. D ————————————————————————— Potage brunoise. Brunoïse soup. Rouelle de veau en thon. Pickled fillet of veal. Sauté de bécasses à la provençale. Filets of woodcock à la provençale. Selle de mouton rôtie. Roast saddle of mutton. Haricots panachés sautés. French beans and haricots à la maître d'hôtel. Petites pâtisseries, Light pastry. Pickled fillet of veal. Cut a thick round slice off a nice white leg of veal, and lard it with fine fillets of anchovy, sprinkle with salt and pepper, and soak in vinegar for eight or ten hours ; remove the piece of bone from the centre of the fillet, drain, and dry in a cloth, sprinkle with flour, and fry over a slow fire in a little olive oil; when done on both sides, dish up, squeeze the juice of a lemon into the frying-pan, stir well, and pour over the veal. Fillets of woodcock à la provençale. Fillet your woodcock, and soak in olive oil seasoned with salt, coarse black pepper, mixed spice, and a pounded head of garlic. Place the carcases in a stew-pan with some olive oil, a few parsley leaves, a head of garlic, six eschalots, a laurel leaf, and two cloves ; when brown, add a dessert-spoonful of flour, a tumblerful of white wine, and three tumblersful of stock, reduce to half the quantity, and pass through a tammy. Toss the fillets of woodcock in warm oil; when done, place round an entrée dish with a fried sippet of bread between each one; stir a little lemon-juice, and a few strips of lemon peel, into the sauce, and pour over the fillets. EEE