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

Clean out your fish, save the livers and replace them in the mullet with some well salted butter, pepper, and finely chopped parsley. Wrap each mullet in an oiled sheet of paper, sprinkle over with olive oil, chopped parsley, pepper, salt, and a little garlic, place them on the gridiron with red-hot coals underneath and hold a salamander over them, this prevents your having to turn the fish. When cooked, squeeze the juice of a lemon over the mullet. Some cooks do not clean out their red mullet. Pickled pike. Thoroughly clean and scale your pike, and sew up its head. The day previous to eating it, boil gently in court-bouillon sauce (see 18th of April) made with red wine, add a few bayleaves. When cooked, leave it in the sauce. Next day, before serving, drain off all the liquid, and garnish with parsley, Hand oil and vinegar with this dish, [illustration: 306 MENUS OF FARE.] Potage à la française. French soup. Bœuf garni de petits pâtés. Beef garnished with patties. Ris de veau à l’espagnole, Sweet-bread, Spanish sauce, Perdreaux rôtis. Roast partridges, Salade de homard. Lobster salad. Charlotte de poires. Pear Charlotte. French soup. Break the best pieces of vegetable out of your stock-pot, and place them in the soup-tureen, pour boiling clear stock on to them, and throw in a teaspoonful of chopped chervil. Hand fried toast with this soup. Sweet-breads, Spanish sauce. Drain and blanch your sweet-breads and let them cool, lard them, line a saucepan with slices of veal and bacon, and pieces of onion and carrot, lay the sweet-breads on this, without pressing them, and moisten with stock, cover with buttered paper and place on the fire; when cooked, put the dressings in another saucepan and reduce to a glaze, replace the sweetbreads and reduce again ; when browned put in a dish; loosen the glaze from the saucepan by adding a little browning, which you must thin with some stock, and pour over the sweetbreads. Hollandaise or Dutch sauce. Put four and a half ounces of fresh butter in a bowl, three yolks of fresh eggs, a little salt, and a teaspoonful of vinegar ; warm in à bain-marie until it thickens. Just before serving, add the juice of a lemon, Potage aux pâtes d'Italie. Soup with Italian paste. Maquereaux bouillis à l’eau de sel. Boiled mackerel. Côtes de bœuf braisées à la purée de Braised ribs of beef, purée of tomates. tomatoes. us Poulet rôti. 6 Roàst fowl. Céleri-rave à la sauce au beurre, Celery roots with butter sauce. Baba au rhum. Baba or rum cake. Soup with Italian paste. Blanch seven ounces of Italian paste, those the shape of a melon seed are the best, boil for ten minutes in water, and put to cool, then drain in a sieve. Put them into the stock, and boil for five minutes, season according to taste, and serve with grated Parmesan cheese. Braised ribs of beef with purée of tomatoes. Tie up your piece of meat and place in a stew-pan, with half a bottle of white wine, a spoonful of brandy, two pints of stock, three and a half ounces onion, stuck with three cloves, three and a half ounces carrot, a bouquet ofthyme, laurel-leaves and parsley, and some whole black peppers ; boil and skim, after which either bake in the oven or have some hot coals on the lid of the stew-pan, being careful to take it off the fire every half-hour. As soon as the beef is sufficiently cooked, put the juice in a saucepan, reduce it to about the quantity of two wineglassestul, and mix with your purée of tomatoes, keep on the fire for ten minutes. Serve the ribs of beef separately from the sauce. Celery roots with butter sauce. Boil the roots in water with plenty of salt, when cooked, drain them, and put a lump of fresh butter on the celery ; when melted, take off the fire. Serve with butter sauce,