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

Prepare like Julienne soup (see 2nd of January), only use water and butter instead of stock. Vol-au-vent of eggs, béchamel sauce. Put four ounces of flour, one ounce of butter, two pints of milk, a small eschalot, a pinch of thyme, a laurel-leaf, and a teaspoon of chopped parsley in a saucepan, and cook for twenty minutes, stirring all the time. Pass through a tammy and put in a saucepan large enough to hold twelve hard-boiled eggs, cut up in slices, put on the fire ten minutes before required, stir until it boils, take the eggs out, add five ounces of butter, which stir in well; when dissolved, place the eggs and some button mushrooms in the vol-au-vent case, and pour the sauce over them; be careful the sauce is not too thick, if so add a little milk. Roast fillet of sturgeon. Lard the fillet with strips of well-seasoned eel, soak in white wine, salt, whole black pepper, and a pinch of spice ; roast and baste with the wine. Hand with sauce piquante (see 26th of June), made with water instead of stock. Potage au vermicelle. Vermicelli soup. Barbue sauce aux câpres. Brill, caper sauce. Tête de veau à la Destilière. Calf’s head à la Destilière. Filet de bœuf piqué rôti. Larded fillet of beef. . Purée de pommes de terre. Purée of potatoes. Pommes garnies de croûtes au Stewed apples on toast. madère. Pike, horseradish sauce. Boil the pike in court-bouillon (see 18th of April), and serve with horseradish sauce (see 18th of November). Calf’s head à la Destiliére. Bone the calf’s head, blanch the brains in boiling water with a few drops of vinegar. Cook in thin white sauce (see 16th of April) for three quarters of an hour, take off the fire and leave them in the saucepan until cold ; at the same time drain and blanch the calfs head, when cold, dry and cut it into small pieces leaving the eyes and ears whole ; boilin thin white sauce over a quick fire, then simmer for three or four hours, which is quite sufficient. Drain and arrange on a dish, cut the brains in half, and place at each end of the dish; cut up the tongue into dice, ready to put into the sauce. Take two tablespoons of Spanish sauce (see 22nd of August) or some thin glaze, add half a bottle Chablis, one hot chili-pepper well pounded, six tablespoons of stock, and reduce ; add some small rounds of pickled gherkins, the dice of lamb's tongue and some chopped button mushrooms. Pour this sauce over the calf's head. Q Potage au pain. d Bread soup. Pièce de bœuf garnie d’oignons Stewed beef and onions. glacés. Darnes d'alose grillées maître Broiled slices of shad, maître d’hôtel. d'hôtel. Chapons bardés, rôtis. Roast larded capons. Betteraves à la crème. Beetroot with cream. Cômpote d’oranges. Orange salad. Broiled slices of shad, maitre d’hôtel. Cut the shad into slices about an inch thick, soak in olive oil, with fine herbs, salt, and pepper for an hour ; broil over a slow fire, serve with maître d'hôtel sauce (see 23rd of March). Beetroot with cream. Peel and slice your beetroot, boil over a slow fire in béchamel sauce (see 16th of August). Orange salad. Peel the oranges, prick them with a fork in several places, and soak in cold water, put them in a preserving-pan, with boiling water and some shavings of the orange peel; boil for ten minutes, change the water, and boil again until quite tender, plunge them into cold water, put sufficient refined syrup into the preserving-pan to cover the oranges, which drain well and boil in the syrup, without the peel, until quite thick. Take off the fire, pour the syrup and oranges into a deep dish ; cut the fruit into quarters when cold ; place in a dish with. the shavings in the centre, pour the syrup over them. FEBRUARY 1:13.