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

Consommé aux profiteroles. Clear soup with profit roll Brochet sauce aux câpres. Pike with caper sauce. Chou farci. Stuffed cabbage. Selle de mouton rôtie. Roast saddle of mutton, Purée de haricots. Purée of haricot beans, Omelette soufflée. Omelet soufilé, Stuffed cabbage. Choose a large white, close cabbage, take off all the hard green outside leaves, and blanch it ; cut out the heart and press between two plates to squeeze out all water. Make a stuffing with finely-minced sausage-meat, four yolks of egg and marrow, mix well together and spread a teaspoonful between each leaf, tie up the cabbage to its original shape—be careful not to cutthe leaves with the string—simmer over a slow fire in stock, season with a bouquet of herbs, onions, a saveloy, carrots, a pinch of grated nutmeg, salt, and black pepper, cover the whole with slices of bacon ; shake the stew-pan occasionally so that the cabbage may not stick to the bottom and get burnt. Dish up the cabbage after cutting off the string. Pass the sauce through a tammy, clear of all grease, stir in a little thin browning, and pour over the cabbage, Potage à la française. French soup. Bœuf bouilli sauce Robert. Boiled beef with Robert sauce, Poularde en entrée de broche. Roast fowl with tomato sauce. Carpes frites. Fried carp. Choux de Bruxelles au beurre. Brussels sprouts with butter. Biscuit glacé au chocolat. Savoy or sponge cake glazed with chocolate. : Robert sauce. Brown some slices of onion in butter, and add a little flour. Moisten with stock, white wine, and a few drops of vinegar, boil for half an hour, skim off all grease, season with salt and pepper, stir in a teaspoonful of mustard, and serve. Roast fowl with tomato sauce. Choose à fine fowl, stuff it with butter mixed with the juice of a lemon and a little salt, truss as if for boiling. Rub the breast with lemon juice, sprinkle with salt and pepper, lay slices of lemon on it, with no peel or pips, wrap up in slices of bacon and a buttered sheet of paper, roast on the spit with the back of the fowl nearest the fire ; it will take about an hour to cook ; remove the bacon, &c., and serve with tomato sauce. Brill, béchamel sauce. Cook a brill in salt and water over a slow fire; do not let it boil, or the fish will break ; drain it, and serve with béchamel sauce (see 16th of August) in a sauceboat. \ Potage hrunoise. Brunoise soup. Alose à la hollandaise. Boiled shad, Hollandaise sauce. Pigeons en ragoût d’écrevisses, Stewed pigeons and crayhñsh. Rosbif en broche. Roast beef. Salsifis frits. Fried salsifis. Meringues à la crème. Meringues with cream. Boiled shad, Hollandaise sauce. Clean out the shad by the gills, but do not scale it. Boil in salt and water, when quite boiling make a smaller fire and simmer for halfan-hour. Dish up, garnished with fresh parsley and boiled potatoes. Hand some Hollandaise sauce separately. Stewed pigeons with crayfish. Blanch your pigeons and beat the backs so as to spread out the breasts, boil in equal quantities of stock and white wine, and season with salt and pepper, a bouquet of parsley, chives, and two heads of cloves ; when done take them out of the stewpan and cook some mushrooms, twelve shelled crayfish, and a little flour in the sauce of the pigeons, boil for half an hour, reduce and thicken the sauce with yolks of egg and cream, season with finely-chopped parsley and a pinch of grated nutmeg, pour over the pigeons, and serve, garnished with the heads of the crayfish,