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

Clean and truss the fowl for boiling, blanch for a minute in boiling water, cover with slices of bacon, and put into a well scalded pig's bladder, tie it up tight so that no water may get in, and boil in a stew-pan, full of boiling water, when sufficiently done, take the fowl out of the bladder, sprinkle the breast with plenty of bay salt, and serve. Purée of haricot beans with cream. Boil the haricot beans in salt and water, with a bouquet of herbs and onions ; when cooked pass through a tammy and add either some fresh butter or cream, and season with salt and pepper. A good sauce for all roasts. Simmer a wineglass of red wine, an anchovy, a little stock, a chopped eschalot, and the juice of a lemon in a saucepan. Pass through a tammy, and mix with the gravy of your roast. Potage À la purée de pommes de Purée of potatoes. terre. Cabillaud sauce hollandaise. Cod, Hollandaise sauce. Jambon d’Vork à l'anglaise. York ham à l'anglaise. Bécasses rôties. Roast woodcock. Champignons à la bordelaise. Mushrooms à la bordelaise. Gelée au marasquin. Maraschino jelly. Purée of potatoes. Either bake or boil some fine potatoes, peel, and pass through atammy, warm in a stew-pan with some melted butter, add salt and pepper, and milk enough to make the proper substance of a thick soup, boil, and serve with fried bread. York ham à l’anglaise. Cook the ham as in the recipe (see 21st of April), and serve with stewed spinach (see réth of June). Mushrooms à la Bordelaise. Choose some big, firm, fresh mushrooms; peel, wash, and drain them, make one or two slits on the top side of the mushrooms, soak for an hour and a halfin oil, salt, and pepper. Broilthem, turn when half cooked, so that each side may be equally broiled. Warm the olive oil in which the mushrooms were soaked, season with finely chopped chives and parsley: dish up the mushrooms, sprinkle with a few drops of vinegar or lemon juice, and pour the hot olive oil over them. Roast teal. Roast the same as duck or duckling. Teal can be eaten on fast days. Re eu ee NP Purée aux croûtons. Pea soup with toast. * Barbillons grillés. Broiled barbel. Côtes de bœuf braisées aux carottes. Braised ribs of beef with carrots. Cochon de lait rôti. Roast sucking-pig. Macédoine de légumes en salade, Salad of mixed vegetables. Éclairs au calé, Coffee fingers glazed with coffee. Broiled Tench. Place the tench for a moment in boiling water, scrape with a knife without cutting the skin, scale and clean with care, stuff with fresh butter mixed with chopped garlic and fine herbs, broil and serve on tomato sauce flavoured with anchovy, or green sauce (see 6th of April), or sauce Robert (see 4th of March). Salad of mixed vegetables. Boil some slices of carrot and turnip in stock ; other vegetables, such as peas, French beans, asparagus heads, haricot beans, onions, and cauliflower should be boiled in salt and water. When cold and drained, arrange these vegetables prettily in a salad bowl, and dress with salad dressing (see 3rd of February), with the addition of a tablespoon of strong cold gravy. Stewed cardoons with marrow. Stew your cardoons as in the recipe (see 8th of October). Toast some slices of bread-crumb about half an inch thick, spread some previously blanched marrow on the toast, glaze with beef glaze, dish up the stewed cardoons, and garnish with the toasts. FEBRUARY ro. Potage julienne maigre, Julienne soup for fast day. Brochet sauce raifort. Pike, horseradish sauce. Vol-au-vent à la béchamel. Vol-au-vent of eggs, béchamel sauce. Darne d’esturgeon rôtie. Roast fillet of sturgeon. Choux-fleurs au fromage. Cauliflower with cheese. Soupirs de nonne. Nun’s sighs. Julienne soup for fast day.