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

Potage crème de riz à la peluche de Purée of rice with chervil. cerfeuil. , . Esturgeon au court-bouillon. . Stewed sturgeon. Langue de bœuf au gratin. Baked: ox-tongue.. Canards sauvage rôtis. Roast wild duck. Asperges à l’huile. Asparagus with oil and vinegar. Omelette au rhum. Rum omelet. Stewed sturgeon. Choose either a small sturgeon, or have a slice from a large one, boil in court-bouillon (see 18th of April), cover the lid of the saucepan with hot coals, moisten the fish occasionally with the sauce in which it is boiling, and serve with Italian sauce, to which add some of the fish liquor reduced, and a pinch of cayenne pepper. Baked ox-tongue. Trim your tongue and braise it (see 28th of May); when cooked, skin it, and leave until cold. Cut it up into thick slices. Pound the crumb of a stale loaf in a mortar, with some chopped parsley, chives, three eschalots, a few tarragonleaves, capers, an anchovy, and fresh butter, cover the bottom of a plated or tin dish with half of this stuffing, lay the slices of tongue on it, and cover with the remaining half; sprinkle with a little melted butter and stock, and bake, serve when a good colour. Asparagus with oil and vinegar. Cook the same as asparagus (see 6th of March), but hand oil and vinegar with it, instead of white sauce. MARCH 15: Potage à la parisienne. Parisian soup. Bœuf à la mode. Bœuf à la mode. Pluviers en salmis. 4 Salmis of plover. Alose rôtie. Roast shad. Petits pois nouveaux à l’anglaise, Green peas à l’anglaise, Crêpes. Pancakes, Roast shad. You must have a fine, fat shad to be able to cook it in this manner. Clean and scale your fish, make several slits down the sides, do not cut too deep, and soak for an hour in olive oil, season with salt, pepper, parsley, chives, and thyme ; turn the fish several times whilst soaking, roast, and baste it with the olive oil. Dish up on a napkin, and garnish with fresh parsley. The best manner to carve such a large fish is to make a deep incision down the back from head to tail, and then to cut off slices down the side ; ten good helpings ought to be cut off a shad twenty-five inches long without touching the inferior parts of the fish. Cut off the fins before serving. The roe of the sturgeon is excellent, Fillets of sole with Italian sauce. Fry the fillets in hot melted butter, when done, cover with Italian sauce (see 13th of October). Tartare sauce. Take three tablespoonfuls of béchamel sauce (see 16th of August), stir in a bowl with two yolks of egg, a little salt, pepper, and grated nutmeg ; when well mixed, add some olive oil, drop by drop, until the sauce is quite thick, flavour with a few drops of tarragon, add a little finely-chopped chervil, tarragon, and eschalot. Serve in a sauceboat, MARCH r6. Potage aux pâtes d'Italie. Clear soup with Italian paste. Carrelets grillés. Broiled plaice. Aloyau à la Godard. Sirloin of beef à la Godard. Volaille rôtie. Roast fowl. Céleri au jus. Stewed celery. Parfait au café, Coffee blanc-mange. Broiled plaice. Clean and wash your fish, dip into olive oil, sprinkle with salt and pepper, place a mat of straw reeds, like those used for cream cheeses, on the gridiron, broil the fish on it over a slow fire ; when done, cover with caper sauce (see 3rd of May). Sirloin of beef à la Godard. Trim and bone your sirloin, roll the topside and tie round with string, put itin a braising-pan and braise (see 28th of May). When the beef is cooked, place it on a dish, pass the vegetables and sauce through a tammy, skim off all grease and warm in a saucepan with a little stock, sliced sweet-breads, some bottoms of artichokes cut into quarters, button mushrooms, and add at the last some fried eggs. Garnish the beef with it, and serve. Cream quenelles.