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

Boil a pint of milk, two tablespoonsful of orange-flower water and four ounces of sugar in a saucepan; whip up six whites of egg and drop in a dessert-spoonful at a time of the whipped egg into the milk ; when poached, place them on a dish, thicken the milk with beaten yolks of egg, and pour over the poached whites. Serve cold. Potage au pain. Bread soup. Bœuf bouilli garni de choux. Boiled beef and cabbage. Barbue à la Parmesane. Baked brill with Parmesan checse, , Jambon rôti. . Roast ham. Epinards au jus. Stewed spinach, Darioles à la duchesse, Duchess cakes. Baked brill with Parmesan cheese. Break up any pieces of brill which may have been left from the previous day’s dinner, take out all the bones, and warm in thick béchamel sauce (see 16th of August) ; place on a tin or plated dish, smooth with the blade of a knife dipped in boiling water, bread-crumb, and sprinkle with grated Parmesan cheese , brown in the oven or with the salamander, and serve very.hot. Duchess cakes. To make eighteen cakes, take one ounce of flour and stir well together with an egg ; add six yolks of egg, four ounces of powdered sugar, six pounded maccaroons, a pinch of salt, and lastly a whole egg, stir until perfectly mixed, and add a pint of cream, some strips of citron, a tablespoonful of currants, a pinch of chopped angelica, glacé cherries, and some preserved orangeflower leaves. Butter some small moulds, fill them with the cream, bake, and when cooked, glaze with white sugar, and serve very hot. These little cakes are most delicious. Potage printanier. Spring soup. Anguille à la bordelaise. Eel à la bordelaise. Côtelettes de veau à la milanaise. Veal cutlets à la milanaise, Canards sauvages rôtis. Roast wild duck. Croûte aux champignons. Mushrooms on toast. Compote de poires. Compote of pears. Clear stock à la Française. This soup, which is the result of keeping a stockpot always going, is generally made in an earthenware pot, or in a welltinned stockpot. Cut up your soup-meat into small pieces, crush the bones, put in as many pints of water as thereare pounds of beef, flavour with salt, place on the fire, when it boils, skim, ‘and add carrots, turnips, parsnips, a bouquet of parsley, a laurel-leaf, two heads of cloves, a broiled onion, and a lump of sugar. Simmer for seven hours; if the soup is required to be extra good, a fowl can be boiled in it, but if so, no sugar will be required. Clear off all grease, and pass through a tammy. Spring soup. Cut up some carrots, turnips, and leeks into fine strips, warm in fresh butter until slightly brown ; boil in a little stock for an hour, add some asparagus heads, green peas, and french beans, which have been boiled in water ; pour in the necessary quantity of stock, skim off all grease, and when boiling, pour into a soup-tureen over toasted crusts of bread. Potage à la purée de pois. Purée of green peas. Morue à la maître d’hôtel. Salt cod à la maître d’hôtel. Côtelettes de mouton sauce tomates. Mutton cutlets with tomato sauce. Pâté de bécassines. Pâté of snipe. Macédoine de légumes en salade, Mixed vegetable salad. Soupirs de nonne. Nun's sighs. Salt cod à la maitre d'hôtel. Soak a piece of salt cod for twenty-four hours, change the water frequently, scrape the fish and boil in water, when cooked, drain and place in a fish-pan. Melt sufficient fresh butter to make a good sauce for the cod, flavour with pepper, a pinch of grated nutmeg, chopped parsley and chives, a pinch of flour, and a tea-cupful of the water in which the cod was boiled; stir this sauce, and pour it over the fish; leave on the fire until the cod is quite hot, stir the sauce the whole time, or the butter will become oily, squeeze the juice of a lemon over it, and serve when the sauce has thickened.