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

Clean, scale, and cut up the bream into pieces ; place in & fish-pan large enough for them to lie side by side, cover with white wine, season with salt, coarse black pepper, a bouquet of parsley, thyme, a laurel leaf, four heads of garlic, and four ounces of onion, cook over a moderate fire; when done, remove the fish, thicken the liquor in which it was boiled with four ounces of butter and a little flour, stir with a wooden spoon over the fire for twenty minutes—be careful it does not burn—pass through a tammy, and pour over the fish which you have previously placed in a shallow stew-pan ; sprinkle with chopped parsley, boil for a few minutes, dish up with the heads of the fish raised in the centre of the dish, and cover with the sauce. Stewed onions. Cook your onions in hot cinders, peel them, and simmer for twenty minutes in a saucepan, with essence of ham and veal stock, thicken the sauce with a little potato-flour, and if liked, add a pinch of mustard. Stewed mushrooms. Prepare the same as stewed onions (see above). a —— Potage à la purée de céleri. Purée of celery. Turbot à la hollandaise. Turbot à la hollandaise. Selle de mouton à la purée de Saddle of mutton with purée of navets. turnips. Ortolans rôtis en casserole close. Ortolans roasted in a saucepan. Pommes sautées. Stewed apples. Nougat. Nougat. Turbot à la hollandaise. A good turbot ought to be thick, and have a yellow tinge ; if it looks at all blue, you may be sure it is not good. Prepare your turbot with care, soak in cold water for two hours, drain, place in a fish-pan, and cover it entirely with fine salt ; at the end of an hour, fill the fish-pan with boiling water and simmer from twenty to forty minutes, according to the size of your fish ; when done, drain and dish up on a napkin, garnish with rue and boiled potatoes, and hand both hollandaise and shrimp sauce in sauceboats. Ortolans roasted in a saucepan., Prepare your ortolans the same as for roasting (see 6th of November), place them in a saucepan with a little butter, fix the lid on firmly, and shake over a quick fire ; a few minutes suffice to cook them. Serve very hot, Potage purée de marrons à la Purée of chestnuts à la mancelle. mancelle. Cabillaud sauce aux œufs. Boïled cod and egg sauce. Ravioles au gratin. Baked raviolis. Gigot de mouton en chevreuil. Leg of mutton à la roehuck, Champignons à l'italienne. Mushrooms à l’italienne. Œufs à la neige. Poached whites of egg. Purée of chestnuts à la Mancelle. Make a thick purée of chestnuts (see 5th of November), stir it into a thin purée of game, warm in a bain-marie, and serve with dice of fried bread. Baked raviolis. Take a quarter of a pound of veal, four ounces of calf's udder, three ounces of sausage meat, four ounces of either beef marrow or calfs kidney fat, and mixed herbs, mince all up very fine, season with salt and pepper, and pound in a mortar ; add a handful of spinach which has been blanched, boiled, drained, and warmed in butter, the same quantity of curd cheese, which you have squeezed in a cloth so as to extract all milk, pound again, stir in two yolks of egg, whip up the whites, and add them to it. Make some short paste, the same as for rissoles, cut into small squares, fold them over a little of the forcemeat, and poach in boiling stock for five minutes, after which, drain and place on a tin dish, sprinkle with grated Parmesan and Gruyère cheese, moisten with stock and brown in the oven. Leg of mutton à la roebuck. Prepare the same as roast leg of roebuck (see sth of September).