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

Prepare the beef in the same manner as boiled beef à la Flamande (see 2nd of October). Prepare some quenelles of German paste (see 28th of October), poach them in stock, drain, place them round the beef, and garnish with chopped boiled ham, grated Parmesan cheese, and meat glaze. Stewed quails and lettuce. Truss the quails and place them in a stewing-pan lined with slices of ham and bacon; add some chopped veal, a head of clove, an onion, a laurel leaf, a carrot, and a bouquet of parsley, moisten with stock and a little white wine; cover the birds with slices of bacon and a buttered sheet of paper; when done, serve them garnished with lettuces which have been blanched in veal stock and warmed in the liquor in which the quails were cooked. Black butter sauce. Warm some butter in a frying-pan until a dark brown colour, pour into a bowl, and leave until cold; cook a little - vinegar in the same frying-pan, reduce, and add to the cold brown butter ; warm in a saucepan, season with salt and pepper, and serve. moitie. à Lo - “nés à à Fr Le ON ins citmtte à à EEE + Potage aux œufs pochés. Clear soup with poached eggs. Esturgeon braisé. Braised slice of sturgeon. Côtelettes de sanglier à la Saint- Boar cutlets à la Saint-Hubert. Hubert. Mauviettes rôties. Roast larks. Croûte aux champignons. Mushrooms on toast. Compote de poires. Compote of pears. Braised slice of sturgeon. Lard a thick slice of sturgeon, and place in a braising-pan with scraped. bacon, slices of onion, minced carrots, and parsnips, salt, pepper, mixed spice, a bouquet of mixed herbs, and some white wine;:cook over a quick fire, cook over a quick fire, and serve, covered with piquante sauce, to which you have added some of the liquor in which the sturgeon was cooked. Mushrooms on toast. Blanch your mushrooms in vinegar and water, drain them; and warm in hot melted butter over a quick fire, stir in a little four and a few drops of stock, season with salt, pepper, and a chopped head of garlic, and parsley ; let it boil over two or three times, thicken the sauce with yolks of egg, flavour with lemon juice, and dish up on baked buttered breadcrusts. Compote of pears. Stew your pears in clarified syrup, flavour with strips of lemon peel, and colour the sugar with cochineal. Serve cold, in a glass dish. Purée de pommes de terre à la Purée of potatoes with chervil chiffñnade de cerfeuil. leaves. Jambon aux épinards. Ham and spinach. Timbale à la champenoise. Timbale à la champenoise. perlans ou goujons frits. Fried smelts or gudgeon. Artichauts à l’italienne. Artichokes à l'italienne. Talmouses sans fromage. Three-cornered custard puffs. Lamb cutlets with a purée of cardoons. Trim and bread-crumb your cutlets, grill them, and place round an entrée dish, fill the centres with a purée of cardoons. Timbale à la Champenoise. Simmer a nice slice of ham in a saucepan until nearly done, cut it up into small dice, and replace in the saucepan with chopped mushrooms, two or three truffles, a boiled carrot, a lump of butter, and a little flour ; moisten with stock and white wine, reduce, clear off all grease, add some chopped cold roast breasts of chickens, blanched gherkins, parsley, and anchovies, which have been soaked in water ; warm over a slow fire—be careful they do not boil—and when done, pour into a mould lined with light paste, bake, turn out of the mould and serve very hot. Three-cornered custard puffs. Stir some eggs into light batter paste (see 4th of May), without making it too thin, and add a little frangipane. Cut out some light paste into rounds about five inches in diameter, lay some of the liquid batter on each piece, fold up into threecornered puffs, bake in a quick oven, and serve very hot. Le EE nn —