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

Bone, beat, and sprinkle the venison with salt. Make some : paste with flour, eggs, a little water, and a pinch of salt, leave in a cool place for an hour, after which, roll it out very thin ; lay slices of bacon on the venison, sprinkle with salt and pepper. Wrap it up carefully in the paste, stick the edges firmly together by moistening them with a little water; cover the whole with a buttered sheet of paper, and roast; when nearly done, remove the paper, and brown the paste, take the joint off the spit very carefully, and serve. Hand poivrade sauce, and red currant jelly separately. SE —————]——]— —"— ——— ——. ———_— Riz à la Crécy. Crécy soup with rice. Raïe aux fines herbes, Skate with mixed herbs. Civet de lièvre. Civet of hare. Oie rôtie farcie de marrons. Goose stuffed with chestnuts. Salsifis frits. Fried salsifis. Brioche à la crème. Brioche. Brioche, Take a pound of flour, a quarter of an ounce of salt, half an ounce of powdered sugar, six eggs, a pint of whipped cream, and three quarters of a pound of fresh butter; take a quarter of the flour, make a well in the centre of it, add a little German yeast, and stir in sufficient luke-warm milk to make a soft paste; place it in an earthenware pan with a lid, and leave in a warm place until risen to twice its original size. Make a well in the remainder of the flour, add the salt, sugar, butter, and the eggs, one at a time, when quite smooth, stir in the whipped cream and the paste made with yeast, and leave for three hours ; after which, stir the paste with a spoon, and place it in a buttered mould, bake in a quick oven, and when done, turn out of the mould, and serve. Matelote sauce. Brown some young onions in butter; when done, remove them, moisten the butter with equal quantities of white or red wine and stock, season with salt, pepper, and a bouquet of mixed herbs ; boil the sauce, reduce it, add the onions, and some blanched mushrooms, and serve. # Potage à la purée de poireaux, Purée of leeks, Matelote d’anguille. Stewed eel. Sauté de filets de volaille, Fillets of fowl cooked in butter. Filet de mouton rôti. Roast fillet of mutton. Croûte aux champignons. Mushrooms on toast, Pommes en croustade. Apple tart. Fillets of fowl cooked in butter. Fillet one or two fowls, remove the skin and nerves, wet the corner of the kitchen table, take a fillet at a time, hold it down quite flat and firmly with one hand, and pass a knife between it and the table, which will cause the second skin of the fillet to stick to the wet wood. Cook the fillets in a saucepan with melted butter; when done, drain them, and dish up in a circle with alternate pieces of fried bread, fill the centre with either German, Italian, or béchamel sauce, or with a purée of game. | Golden thickening. Melt a pound of butter in a saucepan, add sufficient wheaten flour to make it slightly thick, stir over the fire, and as soon as thé sauce begins to colour, make a smaller fire, and simmer until done. Keep the thickening in a covered jar until required. NN, D EE Potage de consommé aux quenelles. Clear soup with quenelles. Harengs fumés à la bruxelloise. Smoked herrings à la bruxelloise. Poulet à la Marengo. Chicken à la Marengo. Filet de porc rôti. Roast fillet of pork. Pommes sautées. Fried potatoes. Gelée au marasquin. Maraschino jelly. Smoked herrirgs à la Bruxelloise.