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

Potage à l’oseille. Sorrel soup. Gigot de sept heures. Boiled legof mutton with vegetables. Filets de maquereaux, sauce tartare, Fillets of mackerel, tartare sauce. Bécasses rôties. Roast woodcock. Choux-fleurs au beurre. Cauliflower and butter. Darioles, Duchess cakes. Boiled leg of mutton and vegetables, Bone your leg of mutton, and brown it in a stew-pan with some butter; when a good colour, moisten with a little water, add two or three heads of garlic, five onions, two carrots, and salt ; simmer over a slow fire for six or seven hours, after which, clear all grease off the sauce, thicken with potato-flour, and pour over the mutton; dish it up on a purée of chicory, haricot beans, or chestnuts. Fried sole. Soak your sole for half an hour in white wine, seasoned with salt, pepper, and chopped herbs ; cut a slit down its back, slightly raise the fillets from the bone; soak in milk for a few minutes, sprinkle with flour, and fry in lard or butter; serve, garnished with slices of lemon and fried parsley. Ortolans or fig-peckers in cases. Line some small cases with perigueux sauce, and place a bird in each one, after cutting out their gizzards and placing their heads in the hole which you have made ; cook in a quick oven or with a very hot salamander; before serving, moisten with a few drops of perigueux sauce, + sh A NU Potage aux lazagnes. Clear soup with Italian paste. Filets de merlans à la Orly. Fillets of whiting à la Orly. Perdrix braisées. ne Braised partridges. KRosbif rôti. Roast beef. Salsifis sautés au beurre. Salsifis cooked in buttet. Gelée au kirsch. Kirsch jelly. Fillets of whiting à la Orly. Fillet the whiting and soak for an hour in either lemon juice or vinegar, with salt, parsley, and sliced onions ; when nearly time to serve them, either sprinkle with flour or dip into batter, plunge into boiling lard; when a good colour, dry them in a cloth, and dish up, covered with Italian or tomato sauce. Braised partridges. Pluck, draw, and singe the partridges ; truss them, lard with thick fillets of bacon, sprinkle with minced veal, and wrap up in slices of bacon, braise (see 28th of May) for an hour over a slow fire; when done, dish up the birds, pass the sauce through a tammy, skim off all grease, flavour with the juice of a lemon, and pour over the partridges, EE OCTOBER 27. MUR Consommé au riz. Clear soup and rice. Filets de dorade aux fines herbes. Fillets of gold fish with mixed herbs. Grives à l’eau-de-vie. Thrushes cooked in brandy. Rognon de veau rôti. ._ Roast calPs kidney. Macaroni au gratin. Baked maccaroni cheese with breadcrumbs. Meringues à la crème. Meringues and cream. Thrushes cooked in brandy. Pluck, singe, and truss your thrushes; flatten them, and warm in a stew-pan, with a little melted bacon fat, a bouquet of mixed herbs, two onions, mushrooms, and truffles ; as soon as they begin to colour, add two tumblersful of brandy, and toss over a quick fire until the brandy is in flames ; as soon as it goes out, moisten with gravy, and simmer over a slow fire ; when the birds are done, clear the sauce of all grease, season it if necessary ; add the juice of a lemon, and serve on a hot plated dish. Perigueux sauce. Chop up some lean ham, an onion and an eschalot, brown in butter; when a good colour, moisten with white wine, and reduce ; add some-brown thickening, a few strips of truffes, and the same quantity of reduced stock as there is sauce ; simmer until quite thick, pass through a tammy, and add some slices of boiled truffles before serving. Potage aux nouilles. Clear soup with German paste. Maquereaux ou sauce aux Boiled mackerel and mussel sauce. moules.