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

A swallow’s-nest weighs about a quarter of an ounce, and generally costs from three to four shillings. Have a nest for each person, soak in cold water for twenty-four hours, dry with a cloth, open them carefully, and remove any feathers you may find, wash in several changes of water, and simmer for three quarters of an hour in boiling chicken stock ; just before taking off the fire, add a pinch of powdered capsicum, and the necessary quantity of chicken stock, which must have been specially made, as one of the chief merits of this soup is to have a very strong, clear stock, very slightly salted. Boiled slice of cod with egg sauce. Remove the bone from the centre of your slice of cod, fill the hole with a carrot wrapped in bacon, boil in salt and water; when done, drain, and dish up covered with egg sauce, garnish with boiled potatoes, and hand butter sauce separately. DRE MR ER a PEER PE Potage à l’oseille à la crème. Sorrel soup with cream. Bar sauce au beurre. Bass, butter sauce. Mauviettes au chasseur. Larks au chasseur. Rosbif à l'anglaise. Roast beef. Salade de choux rouges. Red cabbage salad. Bavarois au café. Bavarian coffee cream. Sorrel soup with cream. Cook some chopped sorrel in butter until a pulp, stir in à little flour, salt, pepper, and water; as soon as it boils, thicken with yolks of egg and cream, and pour into your soup-turéen on to slices of bread. This is an excellent soup for fast days. Larks au chasseur. Brown some small sausages and slices of lean bacon in a saucepan, add your larks and a few mushrooms, sprinkle with flour, moisten with red wine, season with salt and pepper, and serve, after clearing the sauce of all grease. Larks à la chipolata are prepared in the same manner, with the exception that a few peeled roast chestnuts must be added to the stew. Sole pie. Boil two pounds of eel; when done, bone, and boil the bones in the water in which the eel was cooked; season with salt and pepper, reduce to about a tumblerful, and pass through a tammy. Chop up the eel, and mix it well into some grated bread, lemon peel, chopped parsley, an anchovy, salt, pepper, and an ounce of butter, spread this forcemeat at the bottom of a pie-dish lined with paste, fill up with fillets of sole, moisten with the reduced liquor, cover with paste, and bake. Potage au riz au coulis d'écrevisses. Crayfish stock with rice. Rougets grillés à la maître d'hôtel. Broiled red mullet à la maître d'hôtel. Noix de veau à la Godard. Chump of veal à la Godard. Lièvre rôti. Roast hare. Champignons farcis. Stuffed mushrooms. Gelée au rhum. Rum jelly. Crayfish stock. Choose thirty small erayfish, wash them thoroughly, boil in water, and when done, break off the tails, and pound the remainder of the bodies in a mortar with twelve Jordan almonds. Take a quarter of a pound of veal, the same quantity of ham, some onions, carrots, and parsnips, slice them, and simmer for a few minutes, add a little melted bacon fat, and a teaspoonful of flour, stir well, and moisten with strong stock, season with salt, pepper, cloves, basil, parsley, chives, mushrooms, truffes, and crusts of bread, simmer until done, remove the veal, add the pounded crayfish, and pass through a tammy. This is a delicious soup, and is often served with boiled rice, Italian paste, or fried bread; it is also used to moisten various stews and pies; or to boil such vegetables as cardoons or cauliflowers. Cardoons for fast day. Clean, scrape, and wash your cardoons, cut up into pieces of equal length, and boil in salt and water ; stir in a tablespoonful of flour, and when the vegetables are done, drain, and serve, covered with white sauce. EE] —