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

nished with the pieces of fried bread. ù Maizena omelet à la Russe. Stir two tablespoonsful of maïzena into a pint of milk oi water, add eight yolks of egg, sprinkle with a little salt and pepper, beat well, and pour into a frying-pan in which there is some melted butter; cook over a slow fire, and hold a salamander over the omelet so as to avoid turning it; when done, slide it out of the frying-pan on to a dish, sprinkle with a little melted butter, and serve. PR PT ST CNRS SE NI ENLN ES DECEMBER rzr. Potage purée Crécy. Purée of carrots. Grondins sauce aux câpres. Fillets of gurnet with caper sauce, Perdreaux à la parisienne, Partridges à la parisienne. Rosbif rôti. Roast beef, Salade de cresson de fontaine aux Watercress and potato salad. pommes. Charlotte de pommes à la vanille, Apple Charlotte flavoured with vanilla. Partridges à la Parisienne. Brown your partridges in butter, moisten with stock, white wine, and reduced Spanish sauce, simmer for three quarters of an hour; when done, remove the partridges, skim all grease off the sauce, reduce it, stir in a lump of fresh butter, pass through a tammy, and pour over the birds. White onion sauce. Slice your onions, and Boil in veal stock, season with salt and pepper, pass through a tammy, stir a little cream into the purée, and hand in a sauceboat. If a brown onion sauce is required, do not use any cream, and brown the onions in butter before boiling them. p Redbreasts. These little birds can be dressed in a variety of fashions ; if for roasting, wrap them up in calf’s udders ; they are very good in a salmis, or broiled in cases lined with quenelle forcemeat, or cooked in beef marrow, sprinkled with chopped mixed herbs, lemon juice, and grated crusts of bread. Watercress and potato salad, Wash, trim, and drain your watercresses, place in a saladbowl with some very thin slices of cold boiled potato. Dress with salad sauce (see 3rd of February). CR Rs Potage au riz. Rice soup. Gigot de mouton braisé. Braised leg of mutton. Mauviettes en côtelettes. Lark cutlets. Homards à la bordelaise. Lobsters à la bordelaise. Épinards au velouté. Spinach with velouté sauce. Glace à la vanille. Vanilla ice. Lark cutlets. Bone your larks, flatten them out as much as possible to the shape of a cutlet, fill all holes with forcemeat, sprinkle with salt and pepper, and cook in butter over a quick fire; when done dish up, and cover with any sauce that may be fancied. Lobsters à la Bordelaise. Cut up each lobster into eight pieces, break the claws without spoiling their shape, and boil for twenty-five minutes in white wine, seasoned with a head of garlic, laurel leaves, thyme, parsley, salt and pepper ; place the cover on the sauccpan, and stir occasionally to prevent the sauce burning ; when done, dry each piece in a cloth, and lay in a clean saucepan. Brown some sliced onions and eschalots in butter, stir in a little flour, and when quite thick moisten with some of the liquor in which the lobsters were boiled, stir over a quick fire for ten minutes, add two wine-glasses full of tomato sauce, and a pinch of cayenne, as this dish must be highly flavoured; pour the sauce over the lobsters, and warm for a few minutes; dish up the pieces so arranged as to give the appearance of the lobsters not having been cut, garnish with the claws, cover with the sauce, and serve. PR A RS: Potage Livonien, Livonian soup. Thon frit, Fried tunny. Poulets en fricassée. Fricassée of chicken, Filet de cerf rôti. j Roast fillet of venison. Champignons au gratin, Baked mushrooms and breadcrumbs, Brioche à la crème. Brioche. Livonian soup.