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

Pièce de bœuf bouilli, sauce raifort. Boïled beef with horse-radish sauce. Sauté de filets de volaille à la Fillets of fowl à la cardinal, cardinal. Quartier de sanglier rôti à la sauce Roast forequarter of boar, poivrade poivrade, sauce. Purée de mousserons. Purée of mushrooms. Pommes au beurre, Stewed apples. Fillets of fowl à la cardinal. Prepare in the same manner as “Fillets of chicken cooked in butter ” (see 25th of December); when done, place round an entrée dish, with a slice of truffle between each fillet ; fill the centre with German sauce, to which you have added some crayfish butter to make it red, and garnish the fillets with crayfish tails. Purée of mushrooms. Trim and wash your mushrooms, blanch, drain, and mince them up as fine as possible, warm in a saucepan, with a little butter, and the juice of a lemon; when slightly browned, moisten with gravy, season with salt and pepper, and reduce until the usual substance of a purée. Spanish sauce. Warm two slices of ham, a few slices of veal, carrots, and onions, in a stew-pan, moisten with stock, and half a bottle of white wine; season with a head of garlic, a bouquet of parsley, two heads of cloves, and a laurel leaf ; simmer for two or three hours over a slow fire, add a little brown thickening to the sauce, reduce, and pass through a tammy ; pour into a jar when quite thick, and keep until required. EL EE NE Potage au riz à la purée de pois Pea soup with rice. Jambon braisé garniture de navets. Braised ham and turnips. Filets de levraut piqués. Larded fillets of hare. Ortolans rôtis. ÿ Roast ortolans. Céleri au jus et aux truffes. Stewed celery and trufiles. Macédoine de fruits. Macedoine of fruit. Larded fillets of hare. Trim and lard some fillets of hare, and soak for an hour in olive oil seasoned with salt, and mixed spice, cook them the same as “ Fillets of mutton à la minute” (see 8th of September), and serve garnished with poivrade sauce. | Brown thickening. Brown thickening is the foundation of nearly all brown sauces. Place a lump of butter, well mixed with fine flour, in a saucepan, stir over à quick fire, until a good brown colour, moisten with stock; stir the whole time, and as soon as it boils take off the fire. Some brown thickenings have an acid taste, which is caused by the butter being browned over too quick a fire, which can be avoided by taking the saucepan off the fire as soon as the butter melts, and placing it under the fire, so that hot cinders may fall on the lid; stir occasionally, and when brown, moisten with stock as above. ER ARE Se D nu Potage de consommé au macaroni. Clear soup with maccaroni. Paupiettes de filets de merlans. Baked filets of whiting. Côtelettes de mouton À la jardinière, Mutton cutlets À la jardinière, Cailles rôties. Roast quail. Purée de marrons. Purée of chestnuts. Croûte au madère, Fried brioche with Madeira. Baked fillets of whiting. Sprinkle the fillets with salt and pepper, cover one side of them with fish forcemeat, roll them, and fix on to a skewer, wrap in a sheet of buttered paper, and either bake or broil them; when nearly done remove the paper, sprinkle the fillets with bread-crumbs, and dish up as soon as a pretty golden colour ; stir some crayfsh butter into German sauce, and pour over them. Another way of cooking fillets of whiting is to place them in a baked pie-case (after rolling and stuffing as aboye) garnished with oysters and mushrooms ; moisten with German sauce flavoured with essence of mushroom, and bake in the oven. Purée of chestnuts. Peel some roast chestnuts, and warm in butter, moisten with stock and white wine, and simmer over a slow fire until quite soft; pound in a mortar, pass through a tammy, and serve. Purée of white haricot beans.