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

Bone your sirloin and roll it ; lard with plenty of fillets of bacon, place in a braising-pan and braise (see 28th of May) ; as soon as it boils, make a smaller fire and simmer for four hours ; take out the beef and reduce the sauce to a glaze, pass through a tammy and skim off all grease, Warm the beef in this sauce, and serve covered with it. Sweet spinach. Cook your spinach in fresh butter ; when done, stir in some pounded maccaroons, sugar, grated lemon-peel, and a pinch of salt. Hand sponge fingers with this dish. Savoy or sponge cake glazed with chocolate. Make a Savoy cake (see 13th of August), and glaze with chocolate (see 24th of February). 58 DENICO BILLS OF FARE. Potage à la purée d'oignons bretonne. Purée of onions à la bretonne, Quartier d'agneau farci. Stuffed forequarter of lamb, Oie en daube. Cold braised goose. Goujons frits. Fried gudgeon. Asperges en branche. Boiled asparagus. Flan de crème à la frangipane, Marrow frangipane tart, Purée of rice, Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, season with salt and pepper, warm and serve with dice of fried bread. Cold braised goose. Truss your goose for boiling, and cover it with slices of bacon well seasoned with finely-chopped parsley, chives, eschalots, half a head of garlic, thyme, sage, pepper, and a pinch of grated nutmeg, Peel some roasted chestnuts, warm them in tresh butter, and fill the goose with them ; lime a braising-pan with slices of bacon, put in the goose, cover with more bacon, and moisten with equal quantities of water, stock, and white wine ; surround the goose with pieces of knuckle of veal, four carrots, four onions, four heads of cloves, a parsnip, whoie black peppers, mixed spices, and a bouquet of herbs. Simmer for four hours; when done, place the goose on a dish; skim all grease off the sauce, pass it through a tammy, reduce, and leave until cold, when it will become a jelly ; garnish the goose with it, and serve. Marrow frangipane tart. See 4th of December. \ Potage aux laitues. Lettuce soup. Maquereaux bouillis. Boiled mackerel. Côtelettes de mouton à la jardinière. Mutton cutlets à la jardinitre, Canetons de Rouen rôtis, Roast duckling. Laitue à la flamande, Stuffed lettuce. Gâteau de pistaches. Pistachio cake. Lettuce soup. Blanch your lettuces and drain them, simmer over a slow fire in a little stock, and leave until they have absorbed all the liquid, after which add the required quantity of soup, and when hot pour into a soup-tureen, on slices of bread. Mutton cutlets à la jardinière. Trim the cutlets, melt some fresh butter in a shallow saucepan, add the cutlets, and season with salt, pepper, and a pinch of grated nutmeg, when done on one side, turn the cutlets ; as soon as they are thoroughly cooked, arrange them round an entrée dish, and garnish the centre with the following vegetables: Take some button mushrooms, french beans, green peas, young carrots, and turnips, cut into small balls, and boil in stock ; moisten some brown thickening with stock and simmer the vegetables in it until the sauce is quite thick ; place a fine white head of boiled cauliflower in the centre of the cutlets, and surround with these vegetables. Vegetable salad and smoked salmon. Prepare the same way as Russian salad (see 31st of October), leaving out the partridge and chicken. + Purée de pois verts au riz. Purée of green peas and rice. Cabillaud à la hollandaise, Cod à la hollandaise. Choucroute aux huîtres. Pickled cabbage and oysters. crevisses en buisson. Crayfish. Salade de légumes garnie desaumon Vegetable salad with smoked salfumé. mon. Blanc-manger. Blanc-mange. Purée of haricot beans.