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

Cut up part of a neck of veal and some calfs udders into very thin strips, and boil in water. Chop some mushrooms, truffles, -parsley, and shallots, very fine, warm in butter, moisten with chicken gravy and white wine, season with mixed spice, reduce to half the quantity, add the strips of veal and udder, six yolks of egg, salt and pepper, stir the whole time, and keep a small fire, so that it may not boil; blanch some calfs guts, soak in vinegar and water, fill them with forcemeat, and divide into sausages ; boil them in stock and white wine, with a lump of sugar; when done, drain, and leave until cold. Broil the sausages over a slow fire, and serve, garnished with parsley. Mussels à la Villeroi. Warm the mussels in white wine ; as soon as they open take them out of their shells, and, when cold, dip one at a time into Villeroi sauce, place on a dish until cool, after which bread-crumb them very carefully, fry in butter; when a golden colour, dish up, garnished with fried parsley. Purée de pois aux croûtons. Purée of peas with fried bread. Cabillaud à la hollandaise. Cod à la hollandaise. Ortolans à la périgourdine. Ortolans à la périgourdine. Gigot d’agneau rôti. Roast leg of lamb. Betteraves à la chartreuse. Beetroot fritters. Dumpling ferme. Currant dumplings. Ortolans a la Périgourdine. Dress the birds the same as “ Roast ortolans ” (see 6th of November), cover them with slices of bacon, and cook in a bain-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres, boil in champagne ; when done, pour à little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve, Beetroot fritters. Cut up some cold boiled yellow beetroot into slices, take two pieces at a time, place a slice of raw onion sprinkled with chopped chervil, pimpernel, salt, pepper, and grated nutmeg between them, dip into batter, and plunge into boiling lard ; when a good colour, dish up, and sprinkle with salt. Currant dumplings. Take some flour, a little water, a pinch of salt, and a few currants, make into a paste; when thoroughly mixed roll into balls about the size of a turkey’s egg, sprinkle them with flour, tie up in a cloth, and cook for half an hour in boiling water ; when done, serve, covered with a sweet Madeira sauce, NOVEMBER to. Potage purée de lentilles aux Purée of lentils with fried bread. croûtons. Brandade de morue. Cream of salt cod. Œufs pochés sauce tomates, Poached eggs with tomato sauce. Sarcelles rôties. Roast teal Macaroni au gratin. Baked maccaroni and bread-crumbs, Blanc-manger à la vanille, Vanilla blanc-mange. Cream of salt cod. Soak a piece of salt cod for forty-eight hours, change the water four or five times during that time. Cook in cold water, and, soon as there are signs of its boiling over, add a tumblerful of cold water, take the fish-pan off the fire, and leave with the lid on for a quarter of an hour ; after which take out the cod, drain, bone, and skin it very carefully, place in a saucepan, sprinkle with lemon juice, and stir over the fire, whilst a second person pours in some fine olive oil drop by drop, until the cod gets to such a thick paste that it clings to the bottom of the saucepan although it is being stirred ; add half a tumblerful of milk, the same quantity of water, continue stirring, recommence dropping in olive oil, and when quite dissolved to a cream, season with slices of truffle, chopped parsley, and a small head of garlic, which have been warmed in olive oil; sprinkle with salt and pepper, and serve very hot. This cream to be perfect must never be allowed to boil over.