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

fried parsley. Potage Condé. Condé soup. Carpe garnie d’un ragoût de lait- Carp with stewed roe, ances, Jambon à la choucroute, Ham and pickled cabbage. Caneton de Rouen rôti. Roast duckling. Artichauts frits. Fried artichokes. Tartelettes à la vanille. Vanilla tartlets. Fried artichokes. Cut your artichokes into slices lengthways, remove the chokes, cut off the tops of the leaves, trim the bottoms, wash them in vinegar and water, drain them and dip into a thin paste, made of eggs, flour, cream, pepper, salt, and half a wineglass of brandy ; fry in either olive oil or lard ; serve garnished with fried parsley and sprinkled with salt. Vanilla tartlets, Pound five ounces of Jordan almonds and the same quantity of sugar in a mortar, add one ounce of powdered sugar and some vanilla sugar. Whip up six whites of egg, add the almonds and sugar ; line your tartlet-pans with some light paste and fill with the whipped eggs, bake in a slow oven, glaze with some white sugar, and serve either hot or cold, MARCH to. Potage à Ja Monaco. White soup à la Monaco. Âlose grillée à l’oseille, Broiled shad and sorrel. Salmis de pilets. Salmis of pintail. Brochet farci et rôti, Stuffed roast pike. Œufs à la tripe. Eggs à la tripe. Gâteau de riz. Rice cake. White soup à la Monaco. Cut up some bread intoslices, sprinkle with powdered sugar, toast and place them in a soup-tureen, sprinkle with salt ; pour some boiling cream or milk, thickened with yolks of egg, over the toast, and serve. Broiled shad with sorrel. Soak your shad for an hour in olive oil, seasoned with mixed herbs, salt, and pepper. Broil on the gridiron, moisten with the oil in which it was soaked, and serve on a purée of sorrel (see 23rd of December). Stuffed roast pike. Keep your pike for two days after catching; scale, draw it, and lard with fillets of anchovies and gherkins, and stuff with egg stuffing (see 16th of December). Spread some branches of mixed herbs, sprinkled with mixed spice and salt, on a large sheet of buttered paper, in which wrap the pike, fasten it on with skewers and roast, baste with white wine and melted butter. Serve with thick piquante sauce (see 26th of June). Nu’s sighs. Warm a lump of butter the size of a walnut, a lump of sugar, a little lemon-peel, and a pinch ofsalt in a tumblerful of water, let it boil over two or three times ; stir in some flour until it becomes a thick paste, and continue stirring until it is cooked, which you can tell, if the paste does not stick to your finger; leave in the saucepan until cold, then stir in one egg at a time until it is thin enough to drop out of a spoon. Take a dessert spoon and drop lumps of the paste about the size of a walnut into lard which is not quite boiling, take out when swollen to four times their original size and of a golden colour. Sprinkle with sugar and serve hot ; they are also very nice cold. The flavouring can be varied by omitting the lemon-peel and stirring in a little orange-flower water with the first egg. Consommé aux croûtes grillées. Soup with baked bread-crusts. Poule au pot. Fowl boiled in stock. Sauté de lapereaux. Young rabbits fried. Rosbif rôti. Roast beef. Choux-fleurs gratinés au Parmesan, Baked cauliflowers with Parmesan cheese. Crème au chocolat. Chocolate cream. Fowl boiled in stock. Cook your fowl in uncleared stock after the vegetables have been put in (see 1st of July), simmer until suffciently done, _serve sprinkled with coarse salt, and hand some bourgeoise sauce in a sauceboat. Young rabbits fried.