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

Cut upthe claws and tail of a lobster or sea crayfish, lay them on a bed of hearts of lettuce, garnish with hard-boiled eggs, anchovies, olives, capers, and fine herbs. Cover with a thick Mayonnaise sauce (see 24th of June). D 2 | = Potage au vermicelle, Vermicelli soup. Bass sauce au câpres. Bass, caper sauce. Abatis de dinde à la Chipolata. Stewed turkey giblets with Chipolata | sausage. Filet de bœuf rôti. Roast fillet of beef. Pommes de terre sautées. ‘ Fried potato chips. Biscuits au chocolat. Chocolate biscuits. Stewed giblets of Turkey with Chipolata sausage. Pick, scald, and singe the giblets, cut the necks into four pieces. Take the eyes out of the heads, cut the pinions in two, the claws in two, the gizzards into four pieces, do not use the livers unless very fresh, which is rare. (Cut some lean bacon into large dice, and brown in fresh butter. (Cut some turnips to about the size ofa cork and brown, boil some carrots, cut into round balls and brown with slices of onion, put these vegetables on a dish. Brown the giblets to a good colour, without burning, add some flour, stir for five minutes over the fire, moisten with equal quantities of stock and water, and a teaspoonful of brandy, stir until it boils; then add bacon, carrots, a bouquet of parsley, salt, pepper, and simmer. Half an hour before serving put in some onions, turnips, Chipolata sausage, and carefully peeled roast chestnuts. Boil for ten minutes, skim, and serve. Bass, caper sauce. Clean, wash, and drain the bass, soak for an hour in olive oil, flavoured with mixed herbs, salt, and pepper, broil and serve with caper sauce (see 3rd of May). Potage avec semoule et chiffonade Semolina soup with sorrel. d’oseille. Selle de mouton braisée à la purée Braised saddle of mutton, purée of de navets. turnips. Carpe au ragoût de laitances, Carp with stewed roe. Dinde rôtie. Roast turkey-hen. Céleri au jus. Stewed celery. Gaufres à la crème. Wafers with cream. Semolina soup with sorrel. Boil the semolina in stock until it swells, then add the necessary quantity of stock, and boil for ten minutes; when quite boiling, add some chopped sorrel-leaves. Braised saddle of mutton. Trim the saddle and tie round the ends with a string to keep it compact ; line a large stew-pan with slices of bacon, lay the saddle in it, on the fat side, add two tablespoons of stock, two carrots, two large onions, a bouquet of herbs, and a tablespoon of old brandy. Place the stew-pan on the fire, moisten with stock and cover with buttered paper ; simmer for four hours, and keep hot coals on the lid ; drain the saddle, cut the string, replace the mutton in the stew-pan, and glaze ; put hot coals on the cover, but do not fix it on tight. When cooked, place on a dish, reduce the sauce and pour over it. Surround with a purée of turnips (see 13th of May). Carp with stewed roe. Boil the carp in court-bouillon (see 18th of April), and serve on astew of roe (see 22nd of May); you can simmer the carp in the stew for a few minutes, if preferred. Potage au sagou. Sago soup. Poularde au gros sel. Fowl boiled in pig’s bladder Filets de soles à la Orly. Fillets of sole à la Orly. Gigot de chevreuil rôti. Roast leg of venison. Purée de cardons à la crème, Purée of cardoons with cream. Petits gateaux de riz. Small rice cakes. Sago soup. Wash the sago in warm water, blanch and drain, boil in stock. When boiling take off the fire, and leave by the fire until it becomes a jelly ; add a purée of turnips to it (see 13th of May), and serve. Fowl boiled in pisg’s bladder.