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

Potage à la purée de marrons. Purée of chestnuts. Oie à la chipolata. Braised goose à la chipolata, Tourne-dos à la sauce poivrade. Fillets of beef with poivrade sauce Goujons frits. Fried gudgeon. Salade de pommes de terre, Potato salad. Croquenbouche. Croquenbouche. Braised goose à la chipolata. Choose a fine goose and truss it for boiling. Line à braisingpan with slices of bacon, slices of beef, two slices of ham, the goose’s giblets, three carrots, three onions, a bouquet of mixed herbs, two heads of cloves, salt, and pepper; add the goose, moisten with stock and Madeira, or any other white wine, cover over with a buttered sheet of paper, and cook over a moderate fire ; when done dish up the goose, and garnish with chipolata sausage, Fillets of beef with poivrade sauce. Cut up a fillet of beef into small slices an inch thick, lard them with fine strips of bacon, and soak for two hours in marinade sauce (see 3rd of December), after which drain, and toss in a saucepan, with butter, salt and pepper; when done, place them round an entrée dish, with a piece of fried bread between each fillet, and fill the centre with poivrade sauce. Boar cutlets à la Saint-Hubert. Trim the cutlets, and fry in butter, salt and pepper, over a quick fire, turn them so that both sides may be thoroughly done, and place round a dish. Stir some stock and white wine into a little brown thickening, boil for a few minutes, and pour over the cutlets, EE — —"—"—"—"—"—"—""" —"—"— Consommé aux œufs pochés. Clear soup with poached eges. Brochet au court-bouillon. Pike boiled in court-bouillon. Filet de mouton aux haricots. Fillet of mutton and haricot beans. Dinde rôtie. Roast turkey-hen. Cardons au gratin. Baked cardoons with bread-crumbs. Pouding à la Cowlay. Pudding à la Cowley. Baked cardoons with bread-crumbs. Line a tin dish with butter, sprinkle with grated crust of bread, add your cardoons, which have been blanched and boiled, cover with grated bread-crumbs, and moisten with melted butter, brown in the oven or with a salamander. Cardoons à l’italienne. Prepare the same as above, only add grated cheese to the bread-crumbs. Hard-boiled eggs with béchamel sauce. Take twelve or fifteen hard-boiled eggs, cut them in half lengthways, and warm in béchamel sauce, for either fast or feast day ; do not let the sauce boil, add a little butter, and a pinch of grated nutmeg; when done, pour into a dish, and garnish with sippets of fried bread. Pudding à la Cowley. Stir some yolks of egg and powdered sugar thoroughly together, add some pounded almonds and more yolks of egg, thicken with mashed baked potatoes, flavour with vanilla sugar, stir in some whipped whites of egg, boil, and serve, covered with whipped cream, flavoured with vanilla. Potage à la parisienne. Parisian soup. Tanches à la poulette, Tench à la poulette, Filets de bécasses en canapé. Fillets of woodcock on toast, Rognon de veau rôti. Roast calf's kidney. Choux de Bruxelles au beurre, Brussels sprouts with butter, Pouding de cabinet, Cabinet pudding. Fillets of woodcock on toast. Fillet four woodcock, trim them, sprinkle with salt, pepper, and a little melted butter; chop up the trail with a little scraped bacon, salt, pepper, eschalots, and parsley ; cut some slices of bread-crust a good bit bigger than the fillets, make several deep slits down the edges, warm them in butter, scoop out the crumb, and fill them with the stuffing ; either bake or broil them ; toss the fillets in a saucepan with butter until done, lay one on each baked crust, and moisten with a sauce made of the pounded carcases of the birds mixed with meat glaze. Batter.