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

Fresh butter sauce. Melt some fresh butter, and flavour with salt, pepper, and chopped parsley. .,# "Potage à la purée de pois. Pea soup. ; Barbeau au court-bouillon. Barbel boiled in court-bouillon. Haricot de mouton. Haricot of mutton. Grives rôties. Roast thrushes. Artichauts à l’italienne. Artichokes, Italian sauce. Omelette aux confitures. Sweet omelet. Pea soup. Boil the peas in stock with a carrot and two onions ; as soon as they are cooked, pass them through a tammy and add stock to your taste; boil for twenty minutes. Pour into the souptureen over fried bread. É Barbel boiled in court-bouillon. If the barbel is large, simply clean it and take the scales off after boiling. Pour some boiling vinegar over it and sprinkle with pepper and salt ; then place in a fish-pan some wine, three cloves, laurel-leaves, onions, lemon peel, a bouquet of herbs, salt and pepper; when this mixture begins to boil, put in the barbel and boil it, when cooked, scale the fish, drain it well and serve on a napkin, garnish with watercress. Any kind of sauce will go with this fish. Haricot of mutton. Cut up part of a loin of mutton, and brown the pieces in some butter, when a good colour, take them off the fire, reduce the sauce, and replace the meat, adding some stock, small potatoes, a bouquet of thyme, laurel leaves, and parsley, salt, pepper, and a tiny pinch of nutmeg. Cook over a slow fire, skim and serve. ER TE SU M LL LP el ET AT RS Potage bisque d’écrevisses, Crayfish soup. Tête de veau nature. Stewed calfs head. Marinade de volaille. Chicken fritters. Cuissot de sanglier rôti. Roast haunch of boar. Pommes sautées. Soufflé of apples. Bavarois au thé. Blanc mange of maizena, flavoured with tea. Stewed calfs head. Bone the calf’s head, keep the brains separate and drain them for an hour, then boil them with some water and lemon juice and leave them in their water. Scald the calf's head, cut out the tongue and put it to cool. Cut the head into four pieces, and place in a stew-pan large enough for it only to fill it twothirds ; in another saucepan put two ounces of thyme, one ounce laurel leaves, three and a half ounces onion, one ounce carrot, two ounces flour, two quarts of water, salt, whole black pepper, and two wine-glasses of vinegar ; when this boils pour it over the calfs head, and place it on the fire, adding the tongue. After boiling for two hours and a half, place the two pieces with the ears at one end of a dish and the two other pieces opposite, split the tongue, lay in the centre of the dish, put the brains on it, and garnish with parsley. I consider this the best manner of cooking calfs head. Fried slices of bread-crumb or brioche. Fry some slices of bread-crumb or brioche (see 24th of December) about a quarter of an inch thick and three inches in diameter, in some very fresh melted butter, until ofa golden colour, be careful to keep the bread soft. Spread whatever jam or compôte you prefer on each slice and place round a dish, fillthe centre with a syrup, made with the same kind of preserve, melted in equal quantities of sherry and water, pour in when hot, and place the dish in the oven for a few minutes. Potage au riz. $ Rice soup. Rosbif garni de rissoles. Roast beef and rissoles. Filets de merlan à la Conti. Fillets of whiting à la Conti. , Dinde rôtie. Roast Turkey. Epinards au jus, Stewed spinach with gravy. Flan de poires. Pear tart. Rice soup. Thoroughly wash and scald your rice, when cool, drain it and place in boiling stock, and simmer gently over a slow fire until cooked. Rissoles. Rissoles are composed of cold roast meat, minced well, spiced and rolled in very thin paste, which you fry in lard or butter. Fillets of whiting à la Conti.