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

Warm four ounces of butter in half à tumblerful of water and a pinch of salt. As soon as it boils, stir in seven ounces of flour ; after a few minutes, take the saucepan off the fire, _ and add four yolks of egg, the whites well whipped, and four ounces of grated Gruyère cheese; pour into a tin dish, cover with very thin slices of cheese, glaze with yolks of egg, and bake for twenty-five minutes. This is a delicious dish. ù Potage à la grecque. Pea soup à la grecque. perlans ou goujons frits. Fried smelts or gudgeon. Côtelettes de veau en papillotes. Veal cutlets in cases. Gigot de chevreuil rôti. Roast leg of roebuck. Truffes au vin de Champagne. Truffles boiled in champagne. Pâtisserie, ‘ Light pastry. Pea soup à la Grecque. Mix some brunoise and pea soup together. Cut up a braised fillet of mutton into scallops, pass the sauce in which it was braised through a tammy, and add both mutton and sauce to the soup ; skim off all grease, and serve. Veal cutlets in cases. Soak your cutlets in oil seasoned with chopped mixed herbs, mushrooms, salt, pepper, and a few drops of either vinegar or lemon juice; after which, wrap each cutlet in a sheet of oiled paper, and simmer in a saucepan over a slow fire, with the olive oil in which they were soaked ; when done, drain, and dish up in the cases. Truffles boiled in champagne. Line a saucepan with slices of ham and veal, add some peeled truffles, season with a bouquet of mixed herbs, mushrooms, melted bacon fat, salt and pepper, cover with slices of bacon, moisten with champagne, simmer over a slow fire ; when done, pass the sauce through a tammy, skim off all grease, reduce, and pour over the truffes. Marinade of wine or vinegar. Melt a lump of butter in a saucepan, add some thin slices ot onion and carrot, a laurel leaf, a head of garlic, parsley, and pepper, moisten with either water or stock, and a third the quantity of vinegar or wine; boil, pass through a tammy, and keep until required. ; EE —- Potage brunoise. Brunoise soup. Anguille à la sauce verte. Eel with green sauce. Selle de mouton à l'anglaise. Roast saddle of mutton. Mauviettes grillées. Broiled larks. Poulainte au parmesan. Polenta à l’italienne. Flan de frangipane à la moëlle. Marrow frangipane tart. Marrow frangipane tart. Stir four eggs into six ounces of flour in a saucepan, when quite smooth add two tumblersful of milk and a pinch of salt ; as soon as it becomes a thick paste, take off the fire, stir thoroughly until perfectly smooth, after which warm over a moderate fire for twenty minutes, stir the whole time; when done, add six ounces of powdered sugar, four ounces of beef marrow (which has been minced and warmed in cream), thirty pounded Jordan almonds, and ten bitter ones ; moisten with a small wine-glassful of brandy, and pour into a mould lined with very light paste ; bake in a quick oven; when done, turn out of the mould, glaze with white sugar, and serve very hot. Glaze for cold chickens. Take five parts of velouté sauce to one of chicken stock, reduce to a glaze, thicken with yolks of egg, pass through a tammy, and if too thick, stir in a little veal jelly. Polenta à l’Italienne. Prepare the same as “ Maccaroni à l’Italienne ” (see 2oth of June). Potage aux nids d’hirondelles. Swallows’-nests soup. Paupiettes de filets de merlans, Baked fillets of whiting. Poularde à la Montmorency. Pullet à la Montmorency. Gigot rôti. Roast leg of mutton. Haricots blancs au jus. Stewed white haricot beans. Croûte au madère. Fried slices of brioche with Madeira. Swallows’-nests soup.