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

Put three-quarters of a pound of flour in a pudding-bowl, melt two ounces of butter in a little warm water, blow the butter off the water into the flour, stir well, add the water, and when the paste is perfectly smooth, moisten with sufficient warm water to make it a proper substance ; add a pinch of salt, and two whipped whites of egg, when the batter will be ready for use. If required for sweet fritters, employ milk instead of water. Potage à la purée de lentilles. Purée of lentils. Maquereaux à la maître d’hotel. . Mackerel à la maître d’hôtel, Filet de sanglier au chasseur, Fillet of boar au chasseur. Poularde rôtie. Roast pullet. Cardons au jus. Stewed cardoons. Bavarois tôt-fait au maizena, Maïzena Bavarian cream. Fillet of boar au chasseur. Soak the fillet for at least two days in olive oil and salt, drain, and simmer in a stew-pan lined with slices of bacon, carrots, onions, a bouquet of mixed herbs, salt, pepper, and equal quantities of stock and white wine; when sufficiently done, drain the fillet, glaze it, and serve with piquante sauce, to which you have added a little of the liquor in which it was cooked, after passing it through a tammy and reducing. Maizena Bavarian cream. Warm three ounces of sugar and a pinch of salt in a large tumblerful of milk; whilst this is cooking, stir three ounces of maizena and three yolks of egg into a wine-glassful of cold milk ; as soon as the sugar and milk boil, add this mixture, stir over the fire for a few minutes, flavour with lemon peel or vanilla, and pour into a mould through a fine sieve ; place in the refrigerator ; when set, turn out of the mould and dish up on a folded napkin. ‘The Americans generally garnish this dish with strawberry or some other kind of fruit syrup. The advantages of this cream are that it is very nice to eat and cheap to prepare. A a Pete D ee RO ee. | Potage à la purée de marrons. Purée of chestnuts. Pièce de bœuf bouillie et panée. Boiled brisket of beef bread. crumbed. Filets de sarcelles aux anchoiïs. Fillets of teal with anchovies. Gigot de chevreuil rôti. Roast leg of roebuck. Croquettes de pommes de terre. Potato croquettes. Pommes au riz. Stewed apples and rice, Boiïled brisket of beef bread-crumbed. Boil your brisket. When cooked, cover it with a thick sauce made of reduced stock, four yolks of egg, salt and pepper; sprinkle with bread-crumbs, brown in the oven, and serve with Spanish sauce. Potato croquettes. Either bake your potatoes or boil them in salt and water, peel, and pass through a tammy, add a lump of fresh butter, salt and pepper to them, roll into croquettes on a wooden slab sprinkled with flour, egg and bread-crumb, and fry in butter ; when a good colour, dish up, garnished with fried parsley. Ribs of beef à la Bordelaise. Cut and trim the ribs into nice shaped pieces, and sprinkle with olive oil, salt and pepper. Blanch some beef marrow, cutitinto slices, and dip in warm meat glaze; broil the ribs on the gridiron, and warm the slices of marrow with a salamander; place the beef on an entrée dish, cover with the pieces of marrow, and pour some Bordelaise sauce over them. à la Bordelaise. Tomé à la brunoise. Brunoïse soup. Merlan au gratin. Baked whiting and bread-crumbs. Boudins de lièvre. Boudins of hare. Filet de bœuf rôti. Roast fillet of beef. Salsifis à la sauce blanche. Salsifis with white sauce. Baba chaud au Madère, Hot baba with Madeira sauce. Baked whiting and bread-crumbs. Prepare the same as baked smelts (see 26th of January). Boudins of hare.