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

Potage à la Bagration. Bagration soup. Matelote à la marinière. Stewed carp and eel. Perdreaux à l'anglaise. Partridges à l’anglaise. Jambon rôti. Roast ham. Épinards au jus. Stewed spinach. Bavarois au marasquin. Bavarian cream with maraschino. Bagration soup. Stir some clear fish soup into a little reduced stock, simmer, skim off all grease, flavour with curry powder, thicken with cream and yolks of egg, and pour into a soup-tureen on to chopped filets of sole and vegetables which have been warmed in butter ; add some crayfish tails, and hand dice of fried bread separately. Partridges à l’anglaise. Draw your partridges, and stuff them with their livers chopped up with butter, salt and pepper, cover them with buttered sheets of paper, and roast ; when about three quarters done, take off the spit, slightly raise each joint with a knife, and add a little forcemeat made of chopped bread-crumbs, butter, salt, coarse black pepper, a pinch of grated nutmeg, eschalots, parsley, and chives; moisten the birds with equal quantities of stock and champagne, place them in a stew-pan, do not put on the lid, and simmer over a slow fire until the sauce is reduced ; dish up with their own sauce, and sprinkle with lemon juice. Aspic of crayfish. Fill a mould with boiled crayfish, prettily cut boiled vegetables, and meat jelly, place in the refrigerator until set, turn out of the mould, and serve with mayonnaise sauce. Garnish the dish with bouquets of cold boiled asparagus heads and small pieces of cauliflower, ————————— Potage brunoise au tapioca. Brunoise soup with tapioca. Rosbif à la purée de haricots Roast beef and purée of red haricot rouges. beans. Foies gras à la Périgueux. Foies gras à la Périgueux. Grousse rôtie. Roast grouse. Petits pois aux laitues. Stewed peas and lettuce. Bavarois à la fleur d'oranger, Bavarian cream with orange-flower water. Foies gras à la Périgueux. The illustrious Beauvilliers used to prepare this dish in the following manner :—Take seven fat fowls’ livers, cut off the gall, lard them with fine strips of truffles, lay in a stew-pan lined with slices of bacon, and moisten with either rich mirepoix, or equal quantities of white wine and stock; season with a little salt, a peeled carrot, two small onions, one of them stuck with a head of clove, a bouquet of parsley, chives, half a laurel leaf, and half a head of garlic; cover over with slices of bacon and a sheet of buttered paper, and cook for a quarter of an hour with hot coals on the lid of the stew-pan; drain, and dish up covered with truffle sauce. People will do wisely to follow the celebrated master’s instructions. Roast grouse. Pluck, singe, draw, and truss the birds ; cover with slices of bacon; roast for twenty minutes, sprinkle with salt before taking off the spit, and serve with their own gravy. In England grouse are sometimes served in the following fashion :— After roasting the birds, cut them up into joints, arrange in a pyramid on a dish, and cover with meat glaze. Hand rich gravy in a sauceboat, Potage au macaroni avec parmesan. Maccaroni soup with Parmesan cheese. Cabillaud farci. Stuffed cod. Ris de veau aux pointes d’asperges. Sweet-breads with asparagus heads, Gigot de marcassin rôti, Roast leg of young wild boar. Chicorée à la crème. Stewed chicory and cream. Gâteau au rhum. Baba or rum cake: Stuffed cod.