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

Peel your oranges, cut them into quarters, remove the pips, and cover with powdered sugar; dip into batter (see 13th, of November) and fry in boiling lard, drain and dish up, sprinkled with powdered sugar. Potage aux pâtes d'Italie, Clear soup with Italian paste. .… Rougets en caisse. Red mullet in cases. Bœuf braisé garni de pommes de Braiïsed beef and fried potatoes. terre frites. Poularde rôtie. Roast fowl. Choux de Bruxelles sautés. Brussels sprouts with butter. Pommes au beurre. Stewed apples. Brill à la Conti. Skin and clean a fresh brill, cut several slits down the back, simmer over a slow fire until cooked, in a tumblerful of olive oil, half a tumbler of stock, the same quantity of white wine, salt, pepper, and chopped herbs; drain, and dish up. Reduce two tumblersful of stock to half that quantity, season with a pinch of finely-chopped parsley, and pour over the brill. Stewed apples. Peel some fine cooking apples, scoop out the cores and stew in syrup until three parts cooked, drain and leave until cold. Boil the same quantity of apples in sugar and water, seasoned with lemon peel, a stick of cinnamon, and fresh butter, when quite soft, mash up into a thick marmalade, pour into a deep dish, spread a layer of jam over it and place the apples on the top, fill them with fresh butter; sprinkle well with powdered sugar, and brown in the oven. Before serving, garnish the centre of each apple, with either a dried cherry or some jam. É Lobster butter. Pound the spawn of a lobster with some fresh butter, if you have not enough spawn use alittle of the red skin ofthe meat as the butter must be of a good red colour, pass through a fine hair sieve, and serve. Potage purée de navets à la crème. Purée of turnips with cream. Barbue marinée. Baked brill. Bouchées de homard à la béchamel. Lobster patties à la béchamel. Pilets rôtis. Roast pintail. Artichauts à l’italienne. Aïtichokes à l’Italienne. Gâteau aux amandes. Almond cake, Baked brill. Clean your brill, make several deep cuts across the back, and soak for two hours in olive oil, seasoned with salt, pepper, chives, a laurel leaf and the juice ofalemon. Dip into melted butter, sprinkle with salt, bread-crumbs, and bake. When done dish up on a purée of either sorrel or tomatoes. Lobster patties. Prepare the paste the same as for oyster patties (see 30th of January). Boil a lobster in court-bouillon (see r8th of April), chop it up very fine, warm in béchamel sue add some lobster butter, and pour into the patties. Roast pintail, Cook the same as roast wild duck. Artichokes à l'Italienne., Trim your artichokes, remove the chokes, blanch in boiling water, cut into quarters, lay in the bottom of a stew-pan and boil in white wine, butter, and lemon juice; when done, drain and dish up, covered with white Italian sauce for fast day, which is done by making it with cream instead of stock (see 73th of October). Potage à la purée de haricots. Purée of haricot beans. Morue aux pommes de terre. Cod with potatoes. Noix de veau en fricandeau. - Fricandeau of veal. Terrine de Nérac. Nérac pâté. (Game pie from the south of France.) Choux-fleurs au gratin. Baked caulflower with breads crumbs. - Omelette soufflée. Omelet soufflé, Cod and potatoes. Boil the cod in salt and water, when done, simmer in béchamel sauce (see 16th of August), and serve with slices of potato fried in boiling lard. Fried potatoes. Cut your potatoes into thin slices and plunge into boiling lard or butter, let it boil over two or three times, sprinkle with salt and white pepper, drain, and serve very hot. Fricandeau of veal.