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

Brunoise à la purée de lentilles. Brunoise soup with purée of lentils. Carpe à la russe. Carp à la russe. Croquettes de riz au parmesan, Rice croquettes with Parmesan GHECSC “ Bar sauce rémoulade. Bass, rémoulade sauce. Petits pois au beurre (conserve). Preserved green peas with butter. Salade de pommes de terre aux Potato salad and trufiles, truffes. Gâteau Saint-Charles. Saint Charles cake. Carp à la Russe. Scale and clean out a fine carp, sprinkle with flour, and place in a saucepan thickly lined with butter ; moisten with two tumblersful of white wine, and cook in the oven with hot coals on the lid; when done, lay on a foundation of pickled red cabbage warmed in butter, and garnish with glazed onions, mushrooms, sliced gherkins, and serve with horse-radish sauce. This is an excellent dish for fast days. Potato salad. Bake your potatoes, peel, and slice them. Cut up some truffles, which have been boiled in white wine, into very thin slices, and arrange them in alternate layers in a salad-bowl with the sliced potatoes; the last layer must be of truffes, garnish with cold boiled young onions, fillets of anchovy, and either stuffed or stoned olives, sprinkle with salt, pepper ; season with olive oil and a little vinegar, and serve. Potage en gras aux pâtes d'Italie, Clear soup with Italian paste. Harengs fumés à la bruxelloise, Smoked herrings à la bruxelloise. Chevreuil en civet. Civet of roebuck. Dinde truffée. Turkey-hen stuffed with truffes. Chicorée à la crème. Purée of chicory and cream. Pommes à la Condé, Apples à la Condé. Turkey-hen stuffed with truffles ; either roasted or braised. Chop up some breasts of chicken, foies gras, bacon, and truffles, season with salt, pepper, and a laurel leaf, moisten with stock, add two or three dozen whole truffles, and simmer over a very slow fire for half an hour; when cold, place the forcemeat and truffles in a turkey-hen, trussed for roasting ; sew up the pouch securely, and hang in a cool place for three or four days, after which, cover it with slices of bacon, and a buttered sheet of paper ; when néarly done, remove the bacon and paper, and dish up the bird as soon as a good brown colour ; add either some sliced or chopped truffles to the gravy, and hand in a sauceboat. If you braise your turkey, cut up the breasts of chicken, bacon and foie gras into large dice. Fresh herrings with mustard sauce. Choose some herrings with soft roe, clean, and scale them, wash in cold water, and cut several slits down the sides, soak for half an hour in olive oil, salt and pepper; broil over a quick fire, and serve. Stir a dessert-spoonful of mustard into some white sauce, and hand in a sauceboat. Potage à la purée de pois secs. Pea soup. Soles Colbert. Soles à la Colbert. Lapereaux en salade. Young rabbit salad. Rosbif en broche. Roast beef. Betteraves à la poitevine. Beetroot à la poitevine. Grugère au fromage. Baked cheese, Young rabbit salad. Fillet some cold roast rabbits, and soak for an hour in oil : and vinegar seasoned with chopped tarragon leaves, pimpernel, chives, salt and pepper. Lay some nice pieces of lettuce in a salad-bowl; add the fillets of rabbit interspersed with fillets of anchovy, capers, chopped beetroot, slices of hard boiled eggs, and minced chervil and pimpernel leaves; garnish with lettuce hearts, and serve. Beetroot à la Poitevine, Cut a cold boiled beetroot into slices, warm in brown thickening, season with chopped onions, and mixed spice, and stir in a teaspoonful of strong vinegar just before taking off the fire. Baked cheese,