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

Cut up a fillet of venison into thick slices, lard them with thick strips of bacon, warm in a saucepan with either melted bacon fat or butter ; moisten with equal quantities of stock and red wine, season with salt, pepper, and a bouquet of mixed herbs ; cook over a slow fire, stir in a little brown thickening, a lump of sugar, and some sliced gherkins. Serve very hot. This stew ought to be eaten by all true lovers of venison, the day after St. Hubert's day, in which case, some fine preserved prunes must be cooked with the venison, Potage aux pain grillé. Clear soup with toast. Pièce de bœuf aux oignons glacés. Boiled beef and glazed onions. Cervelles sauce matelote, Calfs brains stewed in matelote à sauce. Pain de perdreaux. Purée of partridge. Poisson frit, Fried fish. Macédoine de légumes. Macédoine of vegetables, Beiïgnets soufflés au maizena. Soufflé maizena fritters. Calfs brains stewed in matelote sauce. Trim, soak, and boil the brains, simmer in matelote sauce (see 24th of December), and serve. Purée of partridge. Make a purée of partridge the same as for soufflé of partridge (see r7th of October), pour it into a buttered mould, and cook in a bain-marie for half an hour ; when done, turn out of the mould, and cover with a sauce made of essence of game and Spanish sauce. Soufflé maizena fritters. Warm half a pound of butter, two large lumps of sugar, and half a wine-glassful of water in a saucepan; as soon as it boils add two ounces of maizena, which you have stirred into half a wine-glassful of water, and two ounces and a half of wheaten flour ; take the saucepan off the fire, and leave for a quarter of an hour, so that the paste may dry, after which, stir in three eggs; if too stiff, add another egg, and plunge a tablespoonful of the paste at a time into boiling lard. Serve when a good colour. Potage de semoule au lait. White semolina soup. Choux farcis à la russe, Stuffed cabbages à la russe. Pluviers aux truffes, Stewed plovers and truffles. Soles farcies. Stuffed soles. Pouding de navets, Turnip pudding. Gâteau d'amandes. Almond cake. Stuffed cabbages à la Russe. Warm a finely-chopped onion in butter, do not let it brown, add some chopped mushrooms, parsley, salt, pepper, a pinch of grated nutmeg, and two or three tablespoonsful of semolina, and when done, take the saucepan off the fire. Pluck the finest outside leaves off your cabbages, and place them on one side ; cut the cabbages, into quarters, blanch, and drain them ; cut out the hard pieces from the centres, sprinkle with salt and pepper, and spread a little of the stuffing between each leaf, tie up the pieces of cabbage to their original shape, with the large leaves placed round them, and boil in water seasoned with.onions, carrots, a bouquet of mixed herbs, and a lump of butter; when done, drain them, and serve. Hand some melted butter in a sauceboat. Stewed plovers and truffes. Pluck, draw and singe the plovers, and warm in butter with some carefully peeled truffles, a bouquet of mixed herbs, salt and pepper, moisten with brown thickening, and white wine ; when done, dish up the plovers and truffles, pass the sauce through a tammy, and pour over them ; if fhe sauce is too thin, reduce it. Potage de riz à la purée de pois. Purée of peas with rice, Petits truites bouillies sauce cre- Boiled trout, shrimp sauce. vettes. Filets de mouton braisés. Braised fillets of mutton. Dinde truffée. Truffled turkey-hen. Céleri au jus. Stewed celery. Beignets de pommes, Apple fritters. Trutfed turkey-hen.