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

Puchero. Puchero or Spanish soup. Perches grillées. Broiled perch. Quartier de venaison à l'anglaise. Roast forequarter of venison. Champignons farcis. Stuffed mushrooms. Beignets de pommes. Apple fritters. 5 Puchero or Spanish soup. Put two pounds of steak and four quarts of water into an earthenware pan, bury it about two-thirds in red hot cinders, skim occasionally, and after simmering for an hour, add a large handful of dried chick peas, which have been soaked in water for twenty-four hours; an hour after, add half a pound of well washed salt pork, carrots, a leek, a bouquet of parsley, chervil leaves, and a head of garlic; three quarters of an hour before serving, add a slice of ham, a piece of pumpkin, and, 1f necessary, a little pepper and salt; pass the liquor through a tammy, and pour into a soup-tureen on to very thin slices of toast, leave for a few minutes so that the toast may swell. Place the meat and vegetables on a large dish, and hand at the same time as the soup. Red cabbage salad à la Russe. Cut up a red cabbage into very fine, narrow strips, plunge for a minute into boiling salt and water, cool in cold water, drain, lay in a deep dish, and sprinkle with salt and tarragon vinegar. Stir some mashed hard-boiled yolks of egg into half a tumblerful of sour cream, season with salt, pepper, chopped chervil and tarragon leaves, pour over the cabbage, and garnish With a few slices of black radish. RSR 0" Potage paysanne. Peasant soup. . Éperlans frits, Fried smelts. Entre-côtes aux pommes soufflées, Broiled ribs of beef and fried potatoes. Outardes à la russe. Bustards à la russe. Macaroni à l'italienne, Maccaroni à l'italienne, Croquettes de semoule. Semolina croquettes. Stewed calf’s kidneys. Trim and mince the kidneys, toss in a sautapan with butter, salt, pepper, a pinch of grated nutmeg, chopped boiled mushrooms, eschalots, and parsley ; add a little flour, and moisten with reduced Spanish sauce and white wine ; when thoroughly done, stir in a little butter, the juice of a lemon, and serve, Chicken fritters. Cut up a cold roast chicken into joints, and soak for an hour in vinegar seasoned with salt, pepper, and chopped mixed herbs ; drain, dry in a cloth, and dip into batter, to which you have added some whipped whites of egg ; fry in melted lard or butter, and serve garnished with fried parsley. Bustards à la Russe. Pluck, draw, singe, and truss some young bustards, cut a deep slit down each breast, which fill with plenty of butter, sprinkle with salt and pepper, cover with thin slices of bacon, and very thin light paste, brush over with beaten yolks of egg, and bake in the oven. Stir a little brown thickening into some rich gravy, and hand in a sauceboat at the same time as the bustards. DECEMBER to. Potage aux oignons blancs. Purée of onions à la Soubise. Saumon fumé. Smoked salmon. Esturgeon en matelote. Stewed sturgeon. Croquettes de pommes de terre à la Potato croquettes with béchamel béchamel. sauce. Pilets rôtis. Roast pintail. Omelette russe au maïizena. Maizena omelet à la russe. Madeleines à la fleur d'oranger. Madeleine cakes, Stewed sturgeon. Fry some small round slices of bread ; when a good colour, drain, and keep warm in the oven. Cut up a piece of sturgeon into thin slices, place them in a tin dish, sprinkle with melted butter, salt and pepper; bake for a quarter of an hour (be careful to turn the slices of fish) ; when done, remove them ; stir a little flour into the butter left in the dish, season with chopped parsley, chives, and eschalots, moisten with two tumblersful of red wine, and boil for a quarter of an hour : ; add the fish (do not let it boil), sprinkle with capers, and dish up garnished with fried bread.