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

Mince, blanch, and drain some carrots, turnips, celery, parsley, leeks, and onions, warm in butter, add two handsful of washed rice, moisten with the necessary quantity of stock, and boil; when done pass through a tammy, stir in some boiled cream and yolks of egg, warm the soup, and pour into a Soup-tureen on to sippets of fried bread. Fried tunny. Cut up a piece of tunny into slices about two inches thick, soak for three hours in olive oil, seasoned with salt, pepper, lemon juice, and chopped parsley ; fry over a slow fire in olive oil, and when a good colour dish up, and serve covered with rémoulade sauce. Roast fillet of venison. Trim and lard the fillet with fine strips of bacon, and soak for forty-eight hours in white wine and vinegar, seasoned with a large bouquet of mixed herbs, onions stuck with cloves, and coarse black pepper ; if a large fillet, leave it in soak for three or four days. Roast and baste with the liquor in which it was soaked ; when done, serve with poivrade sauce, to which you have added a little of the dripping of the fillet. Potage à la Saint-Germain. Pea soup à la Saint Germain. Raie au beurre noir. Skate with black butter sauce. Cuisses d’oie grillées à la lyonnaise. Broiled goose thighs à la lyonnaise. Filet de bœuf rôti. . Roast fillet ot beef. Céleri au jus. | Stewed celery. Madeleines. Madeleine cakes. Pea soup à la Saint Germain. Make a purée of green peas, add some whole green peas, and a little chopped chervil, and serve. If in winter make the purée of dried peas, add some cream to it, and a few whole preserved green peas. | Broiled goose thighs à la Lyonnaise. Slice six big onions, and fry in lard; when a good colour, take them off the fire, and keep hot. Warm three or four cold roast goose’s thighs in lard ; when done, dish them up, cover with the fried onions, and pour either poiorade or piquante sauce over them. Roast hare à la Finoise. Warm some carrots, turnips, onions, laurel leaves, and a bouquet of mixed herbs, in butter, moisten with equal quantities of stock and vinegar, and pour over a hare, which you have skinned, singed, larded, and placed in a deep pan, fix on the lid firmly, and leave for twelve or fifteen hours, after which roast the hare, baste with the liquor in which it was soaked, and serve. Stir two or three tablespoonsful of sour cream into the dripping, and pour over the hare, Potage à la Colbert. Soup à la Colbert, Coulibiac d’anguilles. Coulibiac of eel. Côtelettes de mouton financière. Mutton cutlets à la financière. Perdreaux rôtis. Roast partridges. Cardons à l'italienne. Cardoons à l'italienne. Beignets à la Chantilly. Fritters à la Chantilly. Coulibiac of eel (a Russian dish). Make some brioche paste (see 24th of December), but do not use any sugar, wrap it up in a cloth, and keep in a warm place for twelve or fifteen hours ; after which roll it out to about half an inch thick, take half of it and lay in a baking tin, on a buttered sheet of paper, cover with alternate layers of rice, which has been boiled in water or stock, chopped hardboiled yolks of egg, and fillets of eel; sprinkle with salt, pepper, spice, and chopped mixed herbs, cover with the remainder of the paste, make it as much the shape of a ball as possible, moisten the edges, so that they may adhere firmly, and bake in a moderate oven. Fritters à la Chantilly. Take a pound of flour, three eggs, and a very fresh cream cheese ; stir thoroughly together, add a little white wine, an ounce of powdered sugar, and a pinch of salt; plunge a dessertspoonful at a time of the batter into boiling lard, drain, and serve, sprinkled with powdered sugar. Fried tendons of veal.