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

Potage de riz à la purée de pois. Purée of peas and rice. Barbillon grillé. Broiïled barbel. Alouettes en salmis. Salmis of larks. Rognon de veau rôti. Roast calf’s kidney. Épinards au jus. Stewed spinach. Tartelettes à la vanille. Vanilla tartlets. Salmis of larks. Roast your larks, cut off their heads, and draw them ; pound all the trail (except the gizzards) in a mortar with two or three of the larks, stir in a little stock, pass through a tammy, season with salt, coarse black pepper, and lemon-juice; warm the larks in this sauce, but do not let them boil, and serve garnished with sippets of fried bread. Buttered eggs. Line the sides and bottom of a saucepan with fresh butter, break your eggs into it, add salt, pepper, and a pinch of grated nutmeg, cook over a slow fire, stir the whole time ; when done, sprinkle with lemon-juice, and serve. Do not let the eggs get too hard. Truffles, asparagus-heads, meat gravy, Or jam, are often added to the eggs, in the latter case sugar must be used instead of salt and pepper. | Potage à la purée de haricots, Purée of haricot beans. Cabillaud à la béchamel, Codfish à la béchamel. Perdrix aux choux. Partridge and cabbage. Filet de bœuf rôti. Roast fillet of beef. Cardons au gratin. Baked cardoons and bread-crumbs. Choux à la crème. Choux or light batter cakes. Partridges and cabbage. Truss two partridges, and brown them slightly in butter and flour; moisten with three tumblersful of stock, and season with a bouquet of mixed herbs, and a quarter of a pound of bacon. Boil some white cabbages and a pound of salt pork in water; when the cabbages are nearly done, drain, and add them to the partridges, simmer for a few minutes, dish up the birds, cut the cabbages into quarters, place round the partridges, and garnish with saveloy and chipolata sausages cut into thin slices, and a little of the salt pork; reduce the gravy, moisten with stock, and pour over the birds. Fried ram’s kidneys. A rams kidney is a most delicious morsel. Skin the kidneys, slice them, sprinkle with lemon-juice, cover with forcemeat, and fry until slightly crisp. Vegetable gravy for fast day. Brown some chopped carrots, turnips, onions, and celery in butter, moisten with liquor, in which either peas or haricot beans have been boiled, season with salt and pepper, pass through a tammy, and keep until required. Potage de consommé de poisson. Clear fish soup. Queues de morue à l’anglaise. Salt cods’ tails à l'anglaise. Timbale de nouilles. Timbale of German paste, Filets de saumon à la mayonnaise. Mayonnaise of fillets of salmon. Macédoine de légumes bordure Macédoine of vegetables and d’épinards. spinach. Beignets de raisins de Corinthe à la Currant fritters à la Dauphine. Dauphine. Salt cods’ tails à l’Anglaise. Soak the tails for twenty-four hours, after which, boil in cold spring water ; as soon as the water boils over, skim, take the saucepan off the fire, and leave the fish in it for a quarter of an hour, with the lid on. Cut up a peeled lemon into dice, chop up some anchovies, parsley, chives, eschalots, and a small head of garlic; warm the whole in a quarter of a pound of. butter and the same quantity of olive oil, sprinkle with black pepper, and stir until cooked ; pour half of this sauce into a dish, add the cods’ tails, garnish with fried sippets of bread, cover with the remainder of the sauce, sprinkle with grated crust of bread, and brown in the oven. Currant fritters à la Dauphine. Wash and trim some fine bunches of currants, simmer them in clarified syrup for two minutes; when cold, dip into batter, and fry in boiling lard.