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

Choose a thick white cod’s tail, boil it in court-bouillon (see 18th of April); when done, cut off the under fillets, and lay on a cloth. Make some fish forcemeat with either whiting or sweet-water fish ; cut all the small bones off the centre bone of the tail with a pair of scissors, cover with a layer of forcemeat, lay the fillets in their original position, wrap up in a buttered sheet of paper, after sprinkling the cod with breadcrumbs ; brown in the oven or on the gridiron, and dish up with stewed roe. Recipe for which see below. Stewed roe. Cook your roe in a saucepan with butter, crayfish tails, chopped parsley, chives, and some bottoms of artichokes ; when done, thicken the sauce with yolks of egg, flavour with a few drops of vinegar and serve. Glaze for cold partridges or woodcock. Reduce five parts of Spanish sauce with one part of game stock, pass through a tammy, stir into brown meat jelly, and keep until required. Potage Soubise, Purée of onion à la Soubise, Vives au gratin. Baked weaver and bread-crumbs. Faisan à l’étouffade. Stewed pheasant. Levrauts bardés rôtis sauce poiv. Roast larded hare, poivrade sauce. rade. Cardons au fromage. Cardoons with cheese. Crêpes au maizena. Maizena pancakes. Purée of onions à la Soubise. Chop up about twenty onions, warm in butter, but do not let them brown, stir in two or three tablespoonsful of purée of white haricot beans, and a pinch of grated nutmeg, and pass through a tammy ; if the purée is too thick for soup, add a little stock, and serve with fried dice of bread. Stewed pheasant. Truss the pheasant for boiling, lard it with fine strips of bacon, sprinkle with salt, pepper, and mixed spice; be careful to lard even the legs, cover with slices of bacon, and place in a stew-pan lined with bacon ; moisten with equal quantities of white wine, and stock, and simmer for two hours ; when done, drain the pheasants, remove the slices of bacon, and dish up covered with game sauce. Maizena pancakes. ake three ounces of maizena, half a tumblerful of milk, a dessert-spoonful of olive oil, an egg, and a pinch of salt, stir thoroughly together, and make your pancakes in the usual manner, Potage de semoule à la chiffonnade Semolina soup with chervil leaves. d’oseille. Oie en daube. Cold braised goose. Petits pâtés à la bourgeoise. Small patties à la bourgeoise. Châteaubriand garni de pommes Filets of beef à la Châteaubriand. soufflées, Buisson d’écrevisses. Crayfish. Madeleines à la fleur d’oranger. Madeleine cakes with orange-flower water, Small patties à la bourgeoise. Prepare some small patty cases the same as for patties à la reine (see r13th of October), fill them with quenelle stuffing either for fast or feast day, bake for a quarter of an hour, glaze with yolk of egg, and serve very hot. Fried potatoes. Cut up your potatoes into slices about half an inch thick, plunge them into boiling lard, and remove when about three quarters done ; replace them in the saucepan as soon as the lard boils over, and stir until the potatoes are quite swollen and soft, sprinkle with salt, drain, and serve very hot. Roast baron of hare. Cut off the legs of your hare, trim and draw it, lard and prepare it in exactly the same manner as “Roast hare (see 23rd of October). ——— T Potage croûte au pot. Soup with gravy crusts, Pièce de bœuf bouillie, sauce Boilel beef, Robert sauce, Robert. Brème de mer au vin blanc. Bream with white wine sauce, Paon rôti. Roast peacock. Artichauts à la barigoule. Stuffed artichokes à la barigoule Beignets soufflés. Soufflé fritters. Bream with white wine sauce.