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

Braised breasts of lamb and asparagus. Put two breasts of lamb in a braising-pan, and braise them (see 28th of May); when cooked, leave in the braising-pan until cold; cut them up into pieces, and cook in a stew-pan with some clear stock, leave on the fire until reduced to a glaze. Dish up with a fried slice of bread between each piece of lamb, and garnish the centre of the dish with stewed asparagus (see 28th of April). Almond cream. Blanch three ounces of Jordan almonds, three bitter almonds, and pound them ; stir into a pint of boiling cream, pass through a hair sieve, and add three yolks of egg, three ounces of powdered sugar, and à little orange-flower water ; cook in a bain-marie ; when done, pour into a glass dish, and serve cold, garnished with burnt almonds. Garnish à la Chipolata. This garnish is composed of Chipolata sausages, lean bacon peeled roast chestnuts, carrots cut into small round balls, and button mushrooms, cooked in Spanish sauce (see 3rd of November). Julienne maigre. Julienne soup for fast day. Truite sauce genevoise. Trout, Geneva sauce. Macaroni en timbale. Timbale.of maccaroni. Sarcelles rôties. Roast teal. Haricots rouges à la bourguignonne, Red haricot beans à da bourguignonne. Gâteau de riz au caramel. Rice cake with burnt sugar. Timbale of maccaroni. Boil your maccaroni in salt and water, when done, drain, and season with pepper, fresh butter, and equal quantities of grated Parmesan and Gruyère cheese. Line a mould with some short paste rolled out very thin, fill with the maccaroni, cover with paste, and lay a sheet of buttered paper over it to prevent the paste getting burnt, bake in a moderate oven for three quarters of an hour, or longer if it is a very large mould ; when cooked, turn it out of the mould and serve very hot. Red haricot beans à la bourguignonne. Boil some red haricot beans in the stock of julienne for fast days (see 3oth of June), add a lump of butter, a bouquet of mixed herbs, and an onion stuck with cloves. When quite. cooked, remove the onion and bouquet of herbs, and stirina little red wine, salt, and pepper. Serve hot. Semolina quenelles. Stir five yolks of egg. six ounces of fine semolina, salt and a pinch of grated nutmeg into six ounces of fresh butter. Take a dessert-spoonful at a time of this paste and poach in boiling water, when the quenelles will be ready for use. NT + A Potage Crécy. Purée of carrots. Bar à l’eau de sel. Boiled bass. Cotelettes de porc frais grillées, Pork cutlets with poivrade sauce. sauce poivrade, Dinde rôtie. Roast turkey-hen. Asperges en branches, Asparagus. Pains de la Mecque. Mecca loaves. Boiled bass. Clean, scrape, and wash your fish, drain it, and cook in warm salt and water; as soon as it boils, take the fish-pan off the fire and place it near enough to the fire for the water to simmer fortwenty minutes, leave the fish in its liquor until time to serve it. Dish up on a napkin, garnished with fresh parsley and boiled potatoes. Poivrade sauce. Take à tumblerful of vinegar, a quarter of an ounce of laurelleaves, the same quantity of thyme and onion, one ounce of chopped parsley, one ounce of chopped eschalot, salt, and pepper, simmer in a saucepan until reduced, but do not let it burn ; stir in an ounce of butter, a teaspoonful of flour, and some stock, continue stirring for a quarter of an hour, with a wooden spoon, take off the fire, and serve. Châteaubriand sauce. Melt some meat glaze in a little white wine, stir in some Spanish sauce (see 3rd of November), and when time to serve thicken with maitre d’hôtel sauce (see 23rd of March).