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

A PR ET Potage aux lazagnes. Clear soup with Italian paste, Filets de soles à la Orly. Fillets of sole à la Orly. Poulet sauté. Brown fricassée of chicken. Rosbif rôti. Roast heef. Laitues au jus. Stewed lettuce. Croûtes à la normande (chaudes). Fried toasts à la Normande. Clear soup with Italian paste. Prepare like the soup on the z2nd of January. Fillets of sole à la Orly. Fillet your soles and soak them in lemon juice with salt and whole black pepper. Boil the dressings of the fish in white wine, a bouquet ofherbs, salt and pepper ; reduce the sauce, and strain. Flour and fry the fillets, drain them, and serve with the sauce separate. Baked cauliflower with bread-crumbs. Break your cauliflower into small pieces and soak in cold water and vinegar, blanch in boiling water for two or three minutes, when cool, boil in boiling water, but keep them firm. Have some white sauce (see 31st of January) ready, to which add some grated Parmesan cheese. Place your pieces of cauliflower in layers in a tin dish, cover each layer with the sauce, sprinkle the whole with grated Parmesan cheese and browned bread-crumbs, moisten with melted butter, and brown in the oven or with a salamander. EE —_——_—_—]_—_—î…——……… Potage de consommé aux quenelles, Clear soup with quenelles. Truites à la Saint-Florentin. Trout à la Saint Florentin, Selle de mouton à l'anglaise. Roast saddle of mutton. Chapon rôti. Roast capon. Petits pois au beurre (conserves). Preserved green peas. Beignets soufflés. Fritters, Clear soup with quenelles. Prepare your quenelles (see 3rd of September) and boil them in a little stock, drain, place in the soup-tureen, and pour the necessary quantity of stock over them. Trout à la Saint Florentin. Procure some fine trout, clean them by the gills and stuff with fresh butter, mixed with fine herbs, salt, and pepper, cook in a fish-pan with sufficient white wine to be three inches above the fish, add a crust of bread, onions, a bouquet of herbs, twn heads of cloves, a little nutmeg, salt, and pepper, cook over a bright fire so that the wine may catch fire; as soon as the flames begin to subside add some butter mixed with flour. Place the fish on a dish and cover with its own sauce, passed through a tammy. Roast saddle of mutton. Hang your mutton until tender; wrap it up in buttered paper and roast ; when nearly done, take off the paper so as to brown the mutton, serve with strong gravy. Hand a purée of turnips (see 13th of May) with the mutton, and a sauce made of melted butter, favoured with chopped parsley, salt, and pepper. Potage à la purée de navets, Purée of turnips. Bouchées aux huîtres. Oyster patties. Morue à la béchamel. Codfish, béchamel sauce. Carpes frites. Fried carp. Salade de légumes. Vegetable salad, Gâteau de riz. Rice cake. Puree of turnips. Wash and scrape a pound of turnips, boil over a slow fire, in three pints of water, a quarter of a pound of butter, and half a pound of well-washed rice, be careful that the turnips do not stick to the bottom of the saucepan. When boiled pass through a tammy, and put the purée on the fire ; if too thick add a little milk. Stir with a wooden spoon, and when hot add four ounces of fresh butter and three wine-glasses of double cream, You can either hand fried toast or well-boiled rice with this purée. Oyster patties.