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

Choose a fine chump of veal, lard one side with thick fillets of bacon and the other side with fine ones, simmer for two or three hours in a stew-pan, with stock, salt, pepper, onions, carrots, a bouquet of herbs, two heads of cloves, trimmings of beef and bacon, moisten occasionally with its own gravy, when done remove the veal, pass the sauce through a tammy, skim off the grease and reduce, when quite thick brown the veal in it. Dish up the fricandeau; add a little glaze and stock to the sauce, and either pour it over the veal or keep it to flavour a purée of spinach or sorrel, which must be served with the veal. \ Potage de riz au kari. Curry soup with rice. Alose grillée à l’oseille. Broiled shad and sorrel. Poitrine de mouton braisée. Braised breast of mutton. Canard sauvage rôti. Roast wild duck. Œufs farcis à la crème. Stuffed eggs with cream. Pommes en croustarde. Open apple tart. Broiled shad and sorrel. Thoroughly clean and wash your fish, make several slits down each side, and warm for a quarter of an hour in a saucepan with olive oil, salt, pepper, and a laurel leaf; fill the slits with butter mixed with finely-chopped herbs, bake in the oven, and serve on a purée of sorrel. You can also broiliton a gridiron, in which case the slits must not be filled with butter. Stuffed eggs with cream. Shell some hard-boiled eggs, cut them in half, lengthways, scoop out the yolks, and pound with the same quantity ot butter as there are yolks, a lump ofbread-crumb soaked in milk, finely-chopped parsley and chives, salt, a pinch of grated nutmeg, the same quantity of mixed spice and two or three raw yolks of egg ; when well pounded, pass through a fine sieve, spread a layer of this stuffing on a dish, fill the empty whites ofegg with the remainder, and brown in the oven, pour some béchamel sauce (see 16th of August), made with double cream, over them, and serve. Potage à la crème d’orge. Purée of barley. Raïe au beurre noir. Skate, black butter sauce. Poulets à la bonne femme. Chicken à la bonne femme. Rosbif à l'anglaise Roast beef. Pommes de terre sautées. Fried potatoes. Œufs à la neige. Poached whites of egg, Purée of barley. (l Prepare the same as purée of rice (see 27th of February). Chickens à la bonne femme. Cut up your fowis into joints ; warm four ounces of chopped carrots, and the same quantity of onions in some butter, when brown, add the pieces of fowl, season with salt, pepper, and a pinch of grated nutmeg, toss over the fire for ten minutes ; stir in two tablespoonfuls of flour and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add two punnets of mushrooms, peeled and cut up to the size of a florin, leave on the fire for ten minutes, take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chickenina pyramid and pour the sauce and vegetables over them. Purée of onions à la bretonne. Brown your onions over a slow fire in butter and salt, when a good colour stir in a little flour, moisten with good stock, reduce and pass through a tammy. If required for soup, some stock must be added to the purée, and fried bread handed with it À Potage julienne. Julienne soup. Truite au court-bouillon. Trout boiled in court-bouillon, Jambon d’York à l’anglaise. York ham à l'anglaise, Pigeons rôtis. Roast pigeons. Champignons farcis, Stuffed mushrooms. Gâteau à la crème, Cream cake, Trout boiled in court-bouillon.