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

Wash and peel your truffles, wrap them up in slices of bacon, sprinkled with salt and pepper, cover each one with four pieces of paper, which have been dipped in cold water, bury the truffles in hot cinders, and leave for a quarter of an hour; after which remove the first two pieces of paper, and serve. Potage au tapioca Crécy. Crécy soup with tapioca. Brèmes grillées à la mayonnaise, Broiled sea-bream, Mayonnaise sauce. Gigot de sept heures. Stewed leg of mutton. Bécasses rôties en salmis de table, Salmis of woodcock. Pouding de navets. Turnip pudding. Macédoine de fruits au champagne. Macédoine of fruit with champagne, Salmis of woodcock. This dish is often prepared at table. Cut up some roast woodcock into joints, place the dish over a spirit lamp, sprinkle the pieces of bird with salt, pepper, chopped eschalots, white wine, lemon juice, a little melted butter, and grated breadcrust; simmer for ten minutes; take care to turn the joints when half done, and serve very hot. Turnip pudding. Wash, blanch, peel, and dry some fine large turnips, cut up into slices, and warm in a saucepan with melted butter, add salt, pepper, and a pinch of powdered sugar, stir in some reduced white béchamel sauce, boil for a minute, pass through a tammy, and add sufficient eggs to make the purée a good substance, pour into a well-buttered mould, which has a well in the centre, cook in a bain-marie, and when done, turn out of the mould, garnish the centre with prettily-cut vegetables, which have been cooked in béchamel sauce, and serve. A little double cream is a great improvement to this dish, which can also be made of pumpkin, spinach, or carrots, — —— " "— "—"—" DECEMBER 3o. Potage de poisson aux herbes. Fish soup with chopped herbs. Croquettes de riz au parmesan. Rice croquettes and Parmesan cheese. Filets de sarcelles aux anchois. Fillets of teal and anchovies. Brochet sauce ravigote provençale. Pike, provençale ravigote sauce, Purée de pommes de terre gratinée. Baked purée of potatoes. Gelée d’oranges. Orange jelly. Fish soup with chopped herbs. Cook some chopped lettuce, chervil, celery, and sorrel leaves in fish stock. Stir some yolks of egg into a little fish stock; when thick, add to the boiling soup and vegetables, and as soon as done, pour into a soup-tureen on to slices of bread, which have been sprinkled with either olive oil or melted butter. Fillets of teal and anchovies. Fillet your teal, which have been about three quarters roasted, lay them on a tin dish, which has been slightly buttered and sprinkled with grated parmesan cheese; place a fillet of anchovy on each piece, moisten with fish stock, sprinkle with bread-crumbs and grated Parmesan cheese, and bake in the oven, or on the gridiron; in the latter case you must hold a salamander over the fillets so as to brown them. Squeeze the juice of a lemon over them before serving. Baked purée of potatoes. Peel, wash, and chop up your potatoes, cook them in a saucepan with a little water, a lump of butter, salt, and a pinch of grated nutmeg, place hot coals on the lid of the saucepan ; when done, mash the pieces of potato with a wooden spoon; if the purée is too thin, reduce it, stir in a lump of butter, pour into a tin dish, and brown in the oven, ” Bisque d’écrevisses. Crayfish soup, Poule au riz. Boïled fowl and rice. Filets de sole en turban. Baked fillets of sole turban fashion. Hure de sanglier. Boar’s head. Salade de légumes. Vegetable salad. Gâteau aux amandes, Almond cake, Boar’s head.