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

Haricot beans à la bretonne. Mince half a pound of onions, blanch, and drain. Brown in five ounces of butter, and when a good colour add an ounce of flour, some salt and pepper, leave on the fire for five minutes ; moisten with a pint and a half of stock, and cook for twenty minutes, stirring all the time ; then adda pint of haricot beans, which have been well boiled, and an ounce of butter; warm, and serve. Meringue of apple. Cut half.a-pound of fine apples into slices, and warm in a Saucepan with seven ounces of butter, same quantity of sugar, when cooked pile prettily on a dish; whip the whites of four eggs to a cream, sweeten with a quarter of a pound of powdered Sugar, cover the applés evenly with this, sprinkle with sugar and brown in a slow oven. You may .flavour the white of egg with vanilla or lemon juice, Potage julienne, Julienne soup. Tanches à la poulette. Stewed tench. Perdrix aux choux. Partridges with cabbage. Rosbif aux pommes. KRoast beef and potatoes. Crayfish au court-bouillon. Crayfish. Omelette au rhum. Rum omelet, Stewed tench. Wash, scale, scrape, and drain the fish. (Cut into pieces, warm in fresh butter, when firm, add a tablespoon of flour and moisten with white wine ; season with salt, whole black pepper, a bouquet of herbs, add some button mushrooms and young onions ; when the stew is ready, thicken the sauce with the yolk of an egg. Boiled crayfish. Boil some live crayfish in white wine or equal quantities of water and vinegar, seasoned with thyme, laurel leaves, carrots, onions, salt, and pepper; boil for half an hour, add the crayfish, be careful they are well covered with the sauce, boil for seven or eight minutes, take off the fire and leave the crayfish in the saucepan until cold, drain and dish up with all the heads raised in the centre on a bed of fresh parsley. Vegetable salad. Boil in separate saucepans equal quantities of carrots, peas, asparagus heads, French beans, potatoes, and half the quantity of turnips ; when done, drain carefully, and place in a salad bowl in separate groups with a fine head of boiled cauliflower in the centre. Cover with the following sauce. Salad sauce. Take twelve tablespoonfuls of olive oil, two of vinegar, half a teaspoonful anchovy sauce, salt, black pepper, a pinch of cayenne, and a head of garlic, stir well, and remove the garlic before pouring over the salad. Potage crème de riz à la peluche de Cream of rice soup with chervil. cerfeuil. Filet de mouton braisé. Braised fillet of mutton. Ris de veau à la Toulouse, Sweet-breads à la Toulouse, Canards sauvages rôlis, Roast wild duck. Salade de homard. Lobster salad. Beignets aux abricots, Apricot fritters, Cream of rice soup with chervil. Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, and serve, adding at the last some chopped chervil, Sweet-bread à la Toulouse, Cook the sweet-breads in Spanish sauce (see 21st of January), and garnish à la Toulouse. Garnish à la Toulouse, This garnish is composed of scollops of foie gras, truffles, whole mushrooms, cockscombs, and livers, and lamb’s sweetbreads. The scollops are made from previously cooked foie gras ; the truffles must be boiled in glaze and white wine ; the mushrooms blanched with butter and lemon juice ; the cockscombs trimmed, washed, and boiled until they are blanched; the livers boiled, and the lamb’s sweet-bread fried. All these ingredients are placed round the dish, the foie gras slightly glazed, the cockscombs, mushrooms, livers, and lamb’s sweetbreads covered with velouté sauce (see 23rd of August), and the truffles strongly glazed. Lobster salad.