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

Peel your truffles, and warm them in a saucepan with scraped bacon; when cold, roll them in minced bacon highly seasoned with chopped herbs, salt and pepper ; stuff a turkeyhen with the truffles and stuffing, cover it with slices of bacon, wrap up in a cloth, and hang it for eight days ; after which, cover it with fresh slices of bacon, a sheet of buttered paper, and roast. Apple fritters. Peel some fine russet apples, scoop out the cores, and cut them into quarters, soak for an hour in brandy, flavoured with cinnamon and green lemon peel ; after which, drain them and dip into thin batter, fry in melted lard or butter; when a good colour, place on a baking dish, sprinkle with sugar, and glaze, either in the oven or with the salamander; dish up in a pyramid, and serve very hot. A good sauce for cold scraps of meat. Make some Robert sauce, and thicken it with yolks of egg, flavour with a few drops of vinegar and mustard ; warm the scraps in the Robert sauce before thickening it, and do not let : it boil. Xe Potage au sagou. Sage soup. Châteaubriand au beurre d’anchois. Fillets of beef with anchevy butter. Pieds de mouton frits. Fried sheep’s trotters. Mauviettes grillés. Broiled larks. Pommes de terre Macaire. Fried potatoes à la Macaire. Gâteau Saint-Charles. Saint-Charles cake. Broiled larks. ‘This manner of cooking larks is expeditious, and often stands a cook in good stead. Pluck and singe the larks, cover them with slices of bacon, place on the gridiron over a quick fire, turn them, and remove before quite finished cooking ; place on a buttered tin dish, and put in the oven until done, dish up the larks on slices of fried bread, pour the melted butter over them, and serve. Mutton cutlets à la financière. Lard your cutlets, braise them, and dish up garnished à fa financière (see 27th of December). Saint-Charles cake. Blanch and pound half a pound of Jordan almonds, moisten with the white of an egg, and two tablespoonsful of orangeflower water, flavour with grated lemon peel; add four yolks of egg, half a pound of powdered sugar, stir for several minutes, after which, add the four whites of egg well whipped, pour into a shallow plate mould, the sides of which must be lined with very thin light paste, turn in the edges of the paste so that the almond mixture shall not burn, and place in a slow oven ; as soon as the cake begins to brown, cover it with a sheet of paper, and when done, turn out of the mould, and serve. Potage paysanne. Peasant soup. Noix de veau à la purée d’oseille, Chump of veal with purée of sorrel, Carpe-&rillée. Broïled carp. Quartier de venaison rôti, Roast forequarter of venison. Epinards au jus. Stewed spinach. Gâteau Saint-Honoré. Saint-Honoré cake, É. Purée of sorrel. Pick, wash, drain, and thoroughly dry your sorrel leaves, soak them in boiling water for ten minutes, stir with a drainer the whole time; after which, drain, and when cold, place in a saucepan with brown thickening, and some uncleared stock, which has been passed through a tammy ; as soon as it boils, put the saucepan by the fireside and simmer the sorrel until done ; clear off all grease, pass through a tammy, and keep warm until time to serve with a roast chump of veal. Roast forequarter of venison.