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

Warm a lump of butter the size of a walnut, a pinch of black pepper, some grated nutmeg, and a tumblerful of cream, let it boil over two or three times, stir in some flour until it becomes a thick paste, leave until cold, add one egg at a time until the paste is thin enough to drop out of a spoon, take a teaspoonful at a time of the paste and drop into boiling water. When poached the quenelles will be ready to serve. Consommé aux quenelles. Clear soup with quenelles. Truite à la Chambord, Trout à la Chambord. Lapereau en papillote. Broiled young rahbits in cases. Selle d'agneau rôti, cresson. Roast saddle of lamb and watercresses. Epinards au velouté. Spinach with velouté sauce. Tourte à la crème d'amandes. Open tart with almond cream. Trout à la Chambord. Plunge the trout into boiling water and skin them, after which wash them thoroughly in several waters, drain, and cook in wine marinade sauce (see 3rd of December), when done, drain and place on a dish. Cook some larded sweetbreads, fish quenelles, and crayfsh in financière sauce (see 27th of December), and garnish the trout with them. Broiled young rabbits in cases. Cut up the rabbits into joints, remove all the larger bones, and cover each piece with the following stuffing: take some stale grated bread-crumb, scraped bacon, finely-chopped parsley, eschalots, mushrooms, salt, pepper, and à head of garlic, mix well together. Cover each piece with a slice of bacon, and wrap up in a case of buttered paper, broil over a slow fire, and serve in the cases. Roast saddle of lamb. Roll and skewer the flanks of the saddle, wrap it up in buttered sheets of paper, roast for an hour and a half, baste frequently, and serve with its own gravy. 4 Potage au pain. Bread soup. Pièce de bœuf sauce tomates. Braised beef with tomato sauce, Anguille au soleil. Fried eel. Pintades rôties. Roast guinea fowl. Petits pois au beurre. Green peas and butter. Meringues à la crème, Meringues with cream. Fried eel. Cut an eel into thick slices, and boil in marinade sauce (see 3rd of December); when cold, drain it, bread-crumb and dip into eggs beaten up with salt and pepper, fry the pieces of eel, and serve, covered with ravigote sauce (see 29th of May). Meringues with cream. Whip up twelve whites of eggs with an egg-whisk until a thick cream; stir in a pound of sifted sugar, flavour with either essence of vanilla or lime juice, lay some sheets of paper on a slab of wood, take a table-spoonful at a time of the whipped egg, drop on the paper in an oval shape, smooth the surface by drawing the spoon quickly over it, sprinkle with sifted sugar, and bake in a slow oven until a golden colour. When done take the meringues carefully off the paper, scoop out the centres with a spoon, place them in a sieve, and dry in the oven. Just before serving, fill the meringues with whipped cream, flavoured with either vanilla or lemon juice and a little powdered sugar, join two halves together, and dish up in a pyramid. _ Garnish à la financière. This garnish is composed of fat goose’s liver, kidneys, cockscombs, truffles, and quenelles of fowl, all cooked in Spanish sauce (see 3rd of November), with the addition of a wineglassful of sherry; and is mostly used for garnishing fat pullets, fowls, or fillets of beet. Consommé aux œufs pochés. Clear soup with poached eggs. Tanches au court-bouillon. Tench boiled in court-bouillon. Tendrons d’agneau aux pointes Braised breasts of lamb and d’asperges. asparagus. Rosbif à l’anglaise. KRoast beef. Pommes de terre sautées, Fried potatoes. Crème d'amandes. Almond cream. Tench boiled in court-bouillon. Scale and clean your tench, and boil in court-bouillon (see 18th of April) ; when done, serve with white caper sauce ina sauceboat.