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

Roll your puff paste six times, cut with a round tin cutter about five inches in diameter, glaze with the white of an egg, then press a smaller round cutter in the centre, enough to cut the paste slightly, this will form the cover to your patty ; bake by a brisk fire, when done cut out the covers with a sharp penknife, be careful to leave a little paste to form the bottom ot the patty. Have some oysters and chopped button mushrooms ready, warmed in béchamel sauce (see 18th of August), fill the patties, and serve very hot. D —— JANUARY 3r. ’ Potage purée aux croûtons. Pea soup with fried toast. Gigot de mouton bouilli sauce aux Boiled leg of mutton, caper sauce. capres. Goujons frits. Fried gudgeon. Oie rôtie. Roast goose. Champignons farcis. Stuffed mushrooms. Gelée au kirsch. Kirsch jelly. Pea soup with fried toast. For recipe see 23rd of January. Boiled leg of mutton, caper sauce. Boil your mutton in a stock-pot with water, skim it, and add carrots, onions, a bouquet of parsley, leeks, cloves, laurel leaves, and a head of garlic; simmer for two hours, drain, and serve with white caper sauce (see 3rd of May). White sauce. Mix a dessert-spoonful of flour with a little butter and half a wine-glass of water, the juice of half a lemon, salt, pepper, and a little grated nutmeg ; place on a quick fire and stir, when the sauce has boiled over two or three times, take it offthe fire, and serve. Roast goose stuffed with chestnuts. Prepare your goose and stuff it with the following ingredients, minced bacon, the goose’s liver, salt, pepper, grated nutmeg, and chestnuts, which have been previously cooked and peeled. Roast the goose and baste frequentiy. ‘When done serve with its own gravy and sprinkle with salt, pepper, and the juice of a lemon. Fried Bread or Brioche à la Normande. SSee "Fried Bread," 24th of January, and "Stewed Fruit à la Normande" (18th of January). Potage bisque d’écrevisses. Crayfish soup. Côtes de bœuf braisées. Braised ribs of beef, Cervelles de veau en marinade. Calf’s brain fritters. Lièvre rôti. Roast hare. Laitues au jus. Stewed lettuces. Omelette soufflée. Omelet soufflé. Crayfish soup. Wash fifty fine live crayfish in several waters, drain and boil in stock with some carrots and parsley. When done take the saucepan off the fire, and leave the crayfish in it for ten minutes well-covered up, after which put them in a sieve and keep the juice. When the crayfish are nearly cold, break off the tails of the bigger ones.and reserve them, pound the bodies and the smaller crayfish in a mortar until of a thick red paste, soak a lump of bread-crumb as big as your fist in the juice, dry before tne fire and pound into the paste, mix in some stock until of a proper substance, pass through a tammy into a saucepan, put on the fire, add the tails of the crayfish, and be careful not to let the soup boil, flavour with plenty of salt and a pinch of cayenne.pepper. Serve very hot. Stewed lettuces. Clean, blanch, and trim your lettuces, tie them in bunches, putting two or three together, simmer for two hours in a saucepan with stock, a bouquet of herbs, chopped onions, salt, and pepper, line the saucepan with buttered paper. When cooked untie the lettuces and serve with their own sauce, which must be reduced and passed through a tammy. ’ Potage au vermicelle, Vermicelli soup. Merlans au gratin Baked whiting with bread-crumbs. Poulet sauté. Brown fricassée of chicken. Gigot de mouton rôti. Roast leg of mutton. Haricots à la bretonne. Haricot beans à la bretonne. Pommes meringuées, Meringue of apple, Vermicelli soup. Blanch the vermicelli in boiling water for three or four minutes, let it cool, drain, and throw into boiling stock, stir for a few minutes and serve,