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

Hold the herrings over hot steam or cinders, after which skin and fillet them, oil a large paper case, and place the fillets round it ; stir some chopped mushrooms, parsley, mixed herbs, chives, eschalots, a little garlic, and white pepper into a large lump of butter, spread a layer of this stuffing between each fillet, sprinkle with olive oil and grated bread crust ; broil on the gridiron over a quick fire, and when done, dish up in the case, and hand pieces of lemon separately. Chicken à la Marengo. Cut up your chicken into joints, and warm in a saucepan, with butter, a little gravy, minced ham, slices of onion, salt and pepper, toss over a quick fire; as soon as the chicken and onions are cooked, and a good colour, sprinkle with lemon juice, and serve. Ravigote provençale sauce. Boil a teacupful of clear stock over a slow fire, season with two heads of garlic, a bouquet of mixed herbs, and a pinch of white pepper; when reduced, remove the garlic and herbs, add a teacupful of tarragon vinegar and the same quantity of meat glaze ; reduce, pass through a tammy, stir in some chopped tarragon and chervil leaves, a lump of butter the size of a waluut, and serve. PREMIÈRE SÉRIE. Potage Baraquine. Baraquine soup. Bouchées aux huîtres. Oyster patties. Turbot sauce crevettes. Turbot, shrimp sauce. Filet de bœuf rôti garni d’un ragoût Roast fillet of beef garnished à Ia financière, financière, Paon rôti ou en daube. Cold roast or braised peacock. Croûte aux champignons. Mushrooms on toast. Bavarois glacé. Iced Bavarian cream. Cold roast or braised peacock. Do not pluck your peacock, but skin it carefully, so as not to disturb the feathers, take care not to spoil the head and neck, lard the breasts with fine strips of bacon, and roast ; when done, leave until cold, after which, place the feathers on the bird in their original position, raise the head and neck with a piece of wire, spread out the tail in a fan shape, and serve. Às a peacock dressed with its feathers must be served cold, it is nicer braised than roasted, as the stuffing seasons it more highly; in this case prepare it the same as cold braised goose (see 27th of February). This dish is a magnificent ornament on a dinner or supper table. Sauce à la financière. Boil three or four tablespoonsful of minced raw ham, some truffle trimmings, mushrooms, a bouquet of mixed herbs, and three whole black peppers in equal quantities of stock and white wine, reduce to half the original quantity, clear off all grease, and pass through a tammy. Stir some stock into a little brown thickening in a separate saucepan, reduce, add the previously made sauce, and serve. Garnish à la financière. Cook some foie gras, cockscombs, and livers, chicken quenelles, mushrooms, and truffles in financière sauce, and use as à garnish. Purée de navets aux croûtons. Purée of turnips and fried toast. Moules à la Villeroi. Mussels à la Villeroi. Côtelettes de chevreuil sautées. Stewed roebuck cutlets. Poularde rôtie. Roast pullet Truffes sous la cendre. Broiled truffes. Darioles au riz. Duchess cakes. Villeroi sauce. Warm some fresh butter, stir in a little flour and white stock, add an onion stuck with cloves, chopped ham, mushroom trimmings, and a bouquet of mixed herbs ; boil for twenty-five minutes, pass through a tammy, thicken with yolks of egg and cream, and serve. Stewed roebuck cutlets. Sprinkle the cutlets with salt and pepper, cook them in a saucepan with melted butter ; when half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms ; remove the cutlets when done, place them round an entrée dish ; reduce the sauce, pass it through a tammy, and pour over the cutlets. Broiled truffles.