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

Potage au tapioca. Tapioca soup. Côte de bœuf braisée. Braised ribs of beef. Poulet sauté. Brown fricassée of fowl. Éperlans frits. Fried smelts. Salade russe. Russian salad. Pommes meringuées. Meringue of apples. Stuffed tomatoes. Dip your tomatoes into boiling water, and peel them, scoop out the centres with a small spoon, and place the tomatoes on a tin dish. Take a lump of butter mixed with flour, a little mushroom liquor, thick purée of tomato, olive oil, chopped parsley, and eschalots, salt and pepper, stir in a saucepan until quite hot, and thoroughly mixed ; fill each tomato with some of this stuffing, sprinkle them with grated bread-crust; pour a few spoonsful of olive oil into the dish, and bake for ten or twelve minutes ; if not quite done, brown with a salamander. Russian salad. Chop up some cold fillets of chicken and partridge, with carrots, turnips and asparagus, all of which have been cooked ; take some cold boiled green peas, small French beans, beetroot cut into lozenges, crayfish tails, capers, stoned olives, and fillets of anchovy ; stir all these ingredients thoroughly together, and add a little caviare, a pinch of cayenne pepper, a chopped eschalot, black pepper, mustard, oil, and vinegar. If skilfully prepared, no particular flavour ought to predominate in this highly seasoned salad. Potage aux œufs pochés. Clear soup with poached eggs. Rosbif à l'anglaise. Roast beef. Timbale de macaroni, Timbale of maccaroni. Cailles rôties. . Roast quail. Tomates farcies. Stuffed tomatoes. Omelette soufflée, . Omelet soufflé. Timbale of maccaroni. Cook your maccaroni in boiling water, and season with an onion stuck with cloves, salt, and a few slices of carrot ; when done, drain, and warm in a saucepan, with strong gravy, equal quantities of grated Gruyère and Parmesan cheese, a very little grated household cheese, and some minced fricassée, or roast breast of chicken ; pour into a mould lined with light paste, cover with a round piece of the same paste, with a small hole in the centre; when done, moisten with.a little meat gravy, turn out of the mould, and serve. Omelet soufflé. Break open five eggs, and keep the yolks separate from the whites. Stir four ounces of powdered sugar, a few pounded maccaroons, candied orange flowers, and a pinch of salt, into the yolks ; whip the whites, add to the yolks, and pour into a deep dish lined with butter; bake in a moderate oven, and serve directly it is cooked. Potage Solférino. Solferino soup. Barbue sauce aux huîtres. Brill with oyster sauce. Poitrine de veau farcie. Stuffed calfs breast. Gigot de chevreuil rôti, Roast leg of roebuck. Laitues au jus. Stewed lettuce. Blanc-manger. Blanc-mange. Blanc-mange. Wash, blanch, and pound a pound of Jordan almonds, and half a dozen bitter almonds, add some lemon peel, moisten occasionally with cold water, and continue to pound until a smooth, thick paste, squeeze through a cloth five or six times, adding a tumbler of cold water each time; stir the milk of almonds into three quarters of a pound of lump sugar; as soon as the sugar is dissolved, pass through a silk tammy, add an . ounce of gelatine, which has been melted in three wine-glassesful of boiling water, stir thoroughly together ; flavour with either orange-flower water, lemon, or vanilla; pour into a mould, place in the refrigerator ; when set, turn out of the mould, and serve. Compote of chestnuts. Boil your chestnuts in water; if they colour it very much, change the water; when done peel them, and add to some hot syrup boiled to the snap, leave on the fire for a few minutes, flavour with either orange-flower water or vanilla ; pour into a glass dish, and serve when cold. OO SN NOVEMBER 3, Potage au pain. Bread soup.