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

Cut the white ends of the cardoons into equal lengths, blanch them in boiling water, soak in cold water; when cool, dry, scrape, and clean them thoroughly, drain and cook in a stew-pan, lined with slices of bacon, ham, carrots, two heads of cloves, and a bouquet of mixed herbs; cover the cardoons with slices of lemon and bacon, moisten with water, sprinkle with salt, and as soon as the water boils, stir in a lump of butter mixed with flour; when done, drain the cardoons. Stir a little gravy and beef marrow, which have been melted in a bain-marie into some brown thickening, simmer the cardoons in this sauce for ten minutes, and serve. OCTOBER. Potage au pain. Bread soup. : Pièce de bœuf garnie de petits Boiled beef with meat patties, pâtés. Poulet sauté. Brown fricassée of fowl. Lièvre en daube. Cold stewed hare. Salade de légumes. Vegetable salad. Pommes au beurre. Stewed apples. Cold stewed hare. Bone your hare, pound the bones and head in a mortar, and simmer for an hour and a half in equal quantities of stock and white wine, with a knuckle of veal cut into dice, sliced onions and carrots, salt, pepper, and a bouquet of mixed herbs, and pass through a tammy. Line an earthenware jar with slices of bacon, add the boned hare, sprinkle it with chopped salt pork and veal, season with salt, pepper and . mixed spice, moisten with the stock made from the bones, cover with slices of bacon, bake in a slow oven ; when done, taste, in case it requires more seasoning, and serve when cold, in the jar in which it was baked. Brown fricassée of fowl. Cut up a fowl into joints, toss in a saucepan with butter, stir in a little flour, moisten with white wine and strong stock, season with salt, pepper, and chopped mushrooms and parsley, simmer until the sauce is reduced, skim off all grease, and serve, ÆEschalot sauce. Boil five or six finely-minced eschalots in a cupful of stock, and a dessert-spoonful of vinegar, season with salt and pepper, and pour into a sauceboat when done. OCTOBER. Potage au potiron. Leek soup. Carpe à la Chambord. Carp à la Chambord. Œufs farcis. Stuffed eggs. Esturgeon rôti. Roast sturgeon. Salsifis frits. Fried salsifis. Gâteau de riz. Rice cake. Roast slice of sturgeon. Either butter or oil a large sheet of paper, cover it with slices of onions, carrots, salt, pepper, chopped laurel leaves, thyme, and parsley; skin a slice of sturgeon, fold it up in this paper, cover it with a second sheet of paper, also oiled, and roast it on the spit before a slow fire; when done, remove the paper and dish up, covered with piquante sauce for fast day. Fried salsifis. Scrape the salsifis, cut off the heads, and soak in vinegar and water. Stir a quarter of a pound of flour into three quarts of water, stir over the fire until it boils, add the salsifis, season with salt, pepper, and a wine-glassful of vinegar; when done, leave until cold, after which cut up the salsifis into equal lengths, and lay them in a deep dish, with a tablespoonful of olive oil, the same quantity of vinegar, salt and pepper; drain, and dry them with a cloth, dip into batter, and fry in boiling lard ; when a good colour, drain them, dry with a cloth, and dish up in a pyramid, garnished with fried parsley. Potage aux œufs pochés. Clear soup with poached eggs. Côtes de bœuf braisées. Braised ribs of beef. Casserole au riz garnie de ris Rice and lamb’s sweet-bread. d'agneau. Ortolans rôtis. Roast ortolans. Friture mêlée à l’italienne. Italian fry. Meringues à la crème. Meringues and cream. Rice and lamb’s sweet-bread.