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

Boil your rice, pound it, and pour into a well-buttered mould, brown in the oven ; scoop out a hole in the centre, and fill it with lamb’s sweet-breads, which have been cooked in German sauce, and cockscombs also cooked in the same sauce, This dish can also be made with scalloped rabbit, or any kind of purée, garnished with stewed mushrooms and trufiles. Italian fry. This fryis an odd medley, and is composed of the following ingredients, which must all be dipped into batter, fried in lard, and served in the same dish. Ram’s kidneys, which have been soaked in salt water, pieces of bread, tendons of veal, calf's brains, sweet-breads, rice croquettes, pieces of cauliflower, egg- plant, anchovies, and artichokes. Be very careful that they are all quite fresh. tn Potage à la semoule lié. Semolina soup. Cabillaud sauce aux câpres. Salt cod with caper sauce. Chaufroix de perdreaux. Cold glazed fillets of partridges. Gigot d'agneau rôti. Roast leg of lamb. Cardons au gras. Cardooons for feast day. Gelée au jus de grenades. Pomegranate jelly. Cold glazed fillets of partridge. Roast your partridges, fillet them ; pound all the meat of the carcases in a mortar with truffles and mushrooms ; simmer the bones in a tumblerful of white wine, season with truffle trimmings, eschalots, and a laurel leaf; leave on the fire until reduced to about three quarters the quantity, squeeze through a cloth, add two tablespoonsful of clear stock to it, stir half of this sauce into the pounded meat, mix it thoroughly with a wooden spoon in a saucepan until it boils, pass through a tammy, and leave until cold. Place the fillets round an entrée dish with slices of truffle, cut the same shape, between each one, fill the centre with the purée, cover the whole with the remainder of the sauce, and garnish round with clear meat jelly. Cardoons for feast day. Prepare the same as cardoons for fast day (see 7th of December), with the exception of using rich white veal sauce instead of cream sauce. Potage de riz à la purée de pois, Purée of green peas and rice, Petits pâtés à la reine. Small patties à la reine. Barbue aux fines herbes. Brill with mixed herbs. Civet de chevreuil. Civet of roebuck. Poularde rôtie. Roast pullet. Chicorée à la crème. Purée of chicory and cream. Timbale de poires. Timbale of pears. Small patties à la reine. Roll some light paste five times, keep it about half an inch thick, cut out some very small patties, glaze with yolk of egg, and bake; when done, scoop out the centres, and fill with finely-chopped breasts of chicken, which have been cooked in rich béchamel sauce ; replace the patty covers, and serve very hot. This is a very elegant side dish. Italian Sauce, Simmer a lump of butter as big as two eggs in a saucepan, with two tablespoonsful of chopped parsley, one tablespoonful ot chopped eschalots, and the same quantity of minced mushrooms, add a bottle of white wine; reduce the sauce, and moisten with a tumblerfui of velouté sauce and half a tumblerful of stock ; boil over a quick fire, skim off all grease, and as soon as the sauce is thick enough, take off the fire, and keep warm in a bain-marie. Italian sauce is one of the fundamental sauces of modern - cookery. Potage à la française. French soup. Bœuf bouilli garni de nouilles. Boiled beef garnished with German paste. Cailles aux laitues. Stewed Del and lettuce. Brochet au bleu. Pickled pike. Omelette aux pointes d’asperges. Asparagus omelet. Pommes glacées au four. Baked apples. Boiled beef garnished with German paste.