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

Scrape your fish with care, fry, and serve with fried parsley. Potage à la purée d’artichauts. Purée of artichokes. Alose à la sauce aux câpres. Shad, caper sauce. Rosbif à la mode. Bœuf à la mode. Caneton de Rouen rôti. Roast duckling. Choux-fleurs en salade. Cauliflower salad. Chartreuse de pommes. Chartreuse or apple marmalade. Purée of artichoke soup. See the recipe below for purée of bottoms of artichokes, add sufficient stock to make a thick soup, and serve with fried dice of bread. Purée of artichokes. Cut out the bottoms of the artichokes, blanch them, and remove the chokes, boil in water with a little flour, salt, and lemon juice; when done, mash them and mix with some béchamel sauce (see 16th of August), pass through a tammy and warm in cream and fresh butter. Bœuf à la mode. Choose a tender piece of rump-steak, beat it, welllard with thick fillets of bacon, simmer over a fire for at least six hours, with trimmings of bacon, calves’ feet, onions, carrots, a bouquet of mixed herbs, laurel leaves, thyme, a head of garlic, two or three heads of cloves, salt, and pepper ; cover the top of the saucepan with a cloth, so as to keep on the cover very tight. When cooked, clear the sauce of all grease, pass through a tammy, pour over the beef and serve, Roast duckling. Clean, draw, and truss your duckling, wrap up in slices of bacon, and roast, Serve with its own gravy. Potage à la purée de lentilles. Puree of lentils. Pâté chaud de lamproie. Hot lamprey pie. Tourne-dos à la sauce piquante. Fillets of beef with piquante sauce. Pintade rôtie. Roast guinea fowl. Purée de chicorée aux croûtons. Purée of chicory with fried bread. Pouding, Plum pudding. Purée of chicory with fried bread. Trim and wash eight fine heads of chicory, cut off all the green, drain and boil for twenty minutes in boiling salt and water, place in cold water to cool as quick as possible, drain and dry in a cloth. Cut up into small pieces, warm in a saucepan with butter, salt, and pepper, stir in a little flour, moisten with stock, reduce and serve, garnished with sippets of fried bread. Plum pudding. Have a pound of stoned raisins, six eggs, half a tumbler of rum or brandy, five ounces of chopped suet, a pound of flour or cornflour, two ounces of powdered sugar or moist sugar, two tumblersful of milk, chopped citron, a pinch of grated nutmeg, stir all well together, add some bread-crumbs soaked in milk, tie up in a pudding-cloth and boil for four hours, turn the pudding occasionally. When cooked, cut up the pudding into slices, sprinkle with either rum or brandy, and set fire to it. Potage au pain. Bread soup. Pièce de bœuf garnie de petits Roast beef with patties. âtés. Cd aux navets. Stewed ducks and turnips, Terrine de foies gras. Pâté of foie gras. Salade de légumes. Vegetable salad. Beignets d’oranges. Orange fritters. Curry soup with rice. Fry some slices of onions and warm in a stew-pan with à little curry-powder and butter, add the necessary quantity of stock ; boil and pass through a tammy, pour over rice, which has been boiled in stock, and serve. Stewed duck and turnips. Truss your duck and brown in a stew-pan with some fresh butter, peel and cut some young turnips into equal sizes and brown in the same butter, stir in a little powdered sugar. Reduce some stock to a thin brown sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and laurel leaves, stew the duck in this sauce, and when half cooked add the turnips, turn the duck from time to time, and be careful not to break the turnips, cook over a slow fire. Clear the sauce of all grease, and serve. Orange fritters.