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

Boil your beans in water, pass through a tammy, and moisten the purée with either game stock, essence of ham, reduced veal stock, melted goose fat, mutton gravy, or fresh butter; serve garnished with sippets of fried bread. EE Potage à la purée de navets. Purée of turnips. Brème grillée. Broiled sea bream. Ris de veau en hâtelets. Calfs sweet-breads on skewers. Perdreaux à la Cussy. Braised partridges à la Cussy. Gigot de mouton rôti. Roast leg of mutton. Haricots blancs au jus. Stewed white haricot beans. Gelée au rhum. Rum jelly. Braised partridges à la Cussy. Remove all the bones from the partridges except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweet-bread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, and hold over hot cinders or coals until the breasts are quite firm. Line a braising-pan with a slice of ham, warm it, and season with onions, carrots, a bouquet of mixed herbs, chopped bacon, the partridge bones, which have been pounded, salt and pepper, moisten with stock and white wine. As soon as the vegetables get soft add the partridges, cover them with a buttered sheet of paper, and simmer over a slow fire, with hot coals on the lid of the braising-pan ; when done dish up the birds, pass the sauce through a tammy, skim off all grease, reduce, add a few slices of truffles to it, and pour over the partridges. Roast ortolans. Do not draw the ortolans, but cut out their gizzards, and place the heads in the hole you have made, wrap them up in thin slices of bacon, roast before a quick fire for ten or twelve minutes, sprinkle with salt, and dish up on fried slices of bread. Potage au tapioca. Tapioca soup. Noix de veau braisée. Braised chump of veal. Cailles au truffes. Quails stuffed with truffles. Râble de lièvre à la gelée de Baron of hare with red currant groseilles. jelly. Haricots au beurre de piment, Haricot beans with capsicum butter. Bavarois au café. Bavarian coffee cream. Quails stuffed with truffles. Draw and singe your quails. Peel some truffles, and cut them up into large dice; pound the quails’ livers and the truffle trimmings in a mortar, season with salt and white pepper, stir in a lump of butter, warm in a saucepan, and when cold, stuff the birds with this forcemeat and the chopped truffles ; roast, and serve with Périgueux sauce. Haricot beans with capsicum butter. Boil the beans in salt and water ; when done, drain them and toss in a saucepan with some capsicum butter (see 14th of July), and serve. Calf’s sweet-breads on skewers. Blanch, drain, and strain the sweet-breads, cut them up into square blocks, and cook in German sauce ; when done leave in the sauce until cold; cut up some calf’s udders to the same shape as the pieces of sweet-bread, and cook in German sauce ; when cold fix alternate pieces of sweet-bread and udder on to skewers, replace any sauce which may have been rubbed off, bread-crumb, and broil over a quick fire, dish up, and cover with Italian sauce. in RE SE EL RE — Potage aux œufs pochés. Clear soup with poached eggs. Andouillettes de Troyes grillées. Broiled veal sausages. Côte de bœuf braisée. Braised ribs of beef. Moules à la Villeroi. Mussels à la Villeroi. Faisans rôtis. Roast pheasants. Tomates farcies. Stuffed tomatoes. Œufs à la neige. Poached whites of egg. Broiled veal sausages.