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

Langue de bœuf en papillote. Slices of tongue in cases. Poularde rôtie. Roast pullet. Céleri-rave à la sauce blanche. Celery roots with white sauce. Gelée au jus de grenades garnie. Pomegranate jelly. German paste. Make a well in the centre of a pint of flour, and fill it with three or four eggs, a little salt, a lump of butter the size of a walnut, and some water; work the paste thoroughly, roll it out twice, divide it into four portions, cut them into pieces about two inches long, sprinkle with flour, cut into very fine strips of equal size, spread out on a sheet of paper for an hour, turn them occasionally so that they may get perfectly dry, poach in boiling salt and water for seven or eight minutes, drain, and place in a tammy until dry. This paste is generally served with clear soup. Slices of tongue in cases. Braise an ox-tongue, cut it up into thick slices, cover them with slices of bacon sprinkled with chopped herbs ; wrap up carefully in oiled sheets of paper so that no gravy may escape, broil for a few minutes on the gridiron, and serve. Potage de riz à la purée de pois Purée of green peas and rice. verts. Cabillaud bouilli, sauce crevettes. Boiled cod, shrimp sauce. Jambon à la maillot. Boiled ham à la maillot. Pâté de bécasses. Woodcock pie. crevisses en buisson. Crayfish. Bombes glacées. Iced bomb. Boiled ham à la Maillot. Soak your ham for twelve hours, wrap it up in a cloth, and boil it in water; when done, place in a braising-pan with a bottle of Madeira or any kind of dry white wine, and simmer for half an hour : serve, garnished with carrots, onions, lettuces, turnips, and French beans, which have been boiled in a separate saucepan. Cover the whole with Madeira sauce, Woodcock pie. Bone and draw your birds, and fill them with à stufhing made of their trail and equal quantities of veal and bacon, salt, pepper, and chopped herbs, all well pounded together. Line a plain mould with paste, cover the bottom with a layer of the stuffing, and some slices of truffle; add the woodcock, fill up all interstices with forcemeat and chopped truffles ; cover over with a piece of paste, glaze with yolk of egg, and make a small hole in the centre ; bake, and when done, pour in a little reduced gravy through the hole in the paste, turn out of the mould, and serve either hot or cold. ET DORE UN | OCTOBER 30, Potage de riz à la purée de navets. Purée of turnips with rice. Coquilles de laïtances de carpes. Scalloped carp’s roe. Pâté de turbot. Turbot pie. Mayonnaïse de tanches. Tench Mayonnaïise. Tomates farcies. Stuffed tomatoes. Crème au citron. Lemon cream, Scalloped carp's roe. Trim and blanch the roe, boil in salt and water, with a little vinegar; when done, cut up into dice, and simmer for a few minutes in white thickening, moisten with a little water in which mushrooms have been boiled, and white wine ; season with salt, pepper, and a bouquet of mixed herbs ; as soon as the sauce thickens, add some sliced boiled mushrooms and crayfish tails ; when done, remove the bouquet of herbs, stir in a lump of butter, and pour into scallop shells ; sprinkle with grated fried bread, brown in the oven, and serve. Turbot pie. Trim the turbot, parboil it, and season the water with salt, pepper, cloves, a pinch of grated nutmeg, and some chopped herbs. Line a large pie dish with paste, add the turbot, garnish it with slices of hard-boiled eggs, a finely-chopped onion, and plenty of fresh butter ; cover over with paste, and bake. Serve either hot or cold. Bordelaise sauce. Moisten some brown thickening with equal quantities of stock and white wine, season with chopped eschalots, parsley, salt and pepper; reduce for a few minutes, and serve. oi À,