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

Cut each fillet into four pieces and fry in melted butter, salt, pepper, and the juice of two lemons. When the fillets are brown on both sides, dry them on a cloth; add some slices of truffles to the butter, reduce, and thicken with a little more butter. Serve on pieces of fried bread. Brussels sprouts with butter. Clean your sprouts carefully and boil in boiling water and salt, drain them thoroughly, and put them in a frying-pan with some fresh butter, when the butter is melted, place them on a dish and sprinkle with salt and pepper. NT Ne PE DNS Potage en fausse tortue, Mock turtle soup, perlans au gratin. Baked smelts. Langue de bœuf braisée sauce Draised ox tongue, tomato sauce. tomate. Gigot de chevreuil rôti. Roast leg of roebuck. Purée de haricots à la crème. Purée of haricot beans with cream. Beignets de pommes. Apple fritters. Mock turtle soup, French fashion. Take two pounds of lean mutton, with scraps of turbot or any kind of fish, such as salmon, whiting or carp, use heads and all, warm in a saucepan with butter and a bouquet of herbs until brown, then boil in water till the bones drop from the mutton; pass the stock through a cloth, clear it with whites of egg, reduce until it is thick enough to bear the addition of half a bottle of Madeira without making it too thin; then add the quarter of a calfs head which has been previously boïled in white wine and cut into small squares, season with cayenne and serve. Baked smelts. Wash and clean your smelts and lay them in a tin dish with some melted fresh butter, dried herbs, salt, pepper, and a little nutmeg, cover them entirely with scraped crust of bread, moisten with hot melted butter drop by drop and then pour a little white wine over it. Reduce the sauce in a slow oven and brown with a salamander. Braised ox-tongue. Thoroughly wash and trim your tongue, lard it, and simmer over a slow fire for five or six hours with some slices of bacon, veal, or beef, a few slices of carrots, onions, thyme, laurel leaves, and cloves. When sufficiently cooked, skin and trim the tongue and split it in half, so as to form the shape of a heartonthe dish, Serve with tomato sauce (see 6th of January). MR Potage croûte au pot. ” Soup with gravy crusts. Bœuf bouilli garni de choux. Boiled beef and cabbage. Ris de veau à la Toulouse. Sweet-bread à la Toulouse. Canards rôtis. Roast ducks. Lentilles en purée. Purée of lentils. Meringues à la Chantilly. Meringues à la Chantilly. Soup with fried gravy crusts. This soup is made exactly like “ French Soup” (see 21st of January) with this simple alteration, “ Toast some crusts of bread brown, put in a saucepan, pour some uncleared stock over them and leave to simmer until the stock is dried up and the crusts are crisp.” Place these crusts in your soup-tureen and pour the boiling French soup over them. Boiled beef and cabbage. Boil a piece of rump-steak in some stock ; when cooked, surroundit with pieces of cabbage, sausage, and bacon, which have been separately boiled, place them alternately round the dish. Sweet-breads with white sauce. Blanch, trim, and dry your sweet-breads, put them in a saucepan with a little butter, sprinkle with flour, and shake them, moisten with water and cook over a slow fire ; just before serving add some small onions and button mushrooms which have been cooked separately ; thicken the sauce with the yellow of an egg, and flavour with lemon juice. Caulifiower with butter sauce. Break your cauliflowers into small pieces and soak in cold water with a little vinegar, blanch them by soaking in boiling water for three or four minutes, drain and trim them, boil in boiling water and salt ; be careful not to overboil, as the pieces must be firm. Serve hot, pour some butter sauce (see 22nd of January) over them.