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

Fish glaze. Simmer the heads and trimmings of turbot, whiting, and gurnet in water, with a fifth part of white wine, for several hours ; season with carrots, leeks, onions, a bouquet of mixed herbs, and a head of garlic. Pass through a tammy, and reduce to a glaze, and keep until required. Chicken glaze. Prepare the same as above, only use trimmings and bones of chicken instead of fish. Mutton cutlets with tomato sauce. Trim your cutlets, dip them into melted butter, sprinkle with salt and pepper, and grill on the gridiron, be careful to turn the cutlets, serve them at the end of five or six minutes with tomato sauce (see 6th of January). MARCHES: Consommé à la chiffonnade de cer- Clear soup with chervil-leaves. feuil. Limandes frites, sauce Colbert, Fried dab, Colbert sauce. Foie de veau à l'italienne. CalPs liver à l'italienne. Quartier d'agneau farci rôti. Stuffed forequarter of lamb. Salsifis frits. Fried salsifis. Gâteau aux amandes, Almond cake, Clear soup with chervil-leaves. Cut up some chervil-leaves, and boil in your stock; the flavour of these leaves is a great improvement if the stock happens to be rather poor. Calf’s liver à l’Italienne. Cut up the liver into thin slices; put some olive oil, melted lard, and white wine in a saucepan, cover the bottom with chopped parsley, chives, and mushrooms, sprinkled with salt and pepper, place a layer of calfs liver on this, and continue in the same manner until the saucepan is nearly full, cover with slices of bacon, and cook over a slow fire with hot coals on the lid of the saucepan; serve either with Italian sauce (see 13th of October), or with its own sauce reduced, and cleared of all grease. Stuffed forequarter of lamb. Take the meat out of two or three sausages, some chopped bacon, a wine-glassful of cream, some bread-crumbs and chopped mixed herbs, mix the whole well together, and, thicken with yolks of egg ; raise the shoulder with a knife without cutting the skin, fill with the stuffing, and sew it down with a trussing-needle and string. Wrapin a buttered sheet of paper, and roast. Serve with Spanish sauce (see 3rd of November), or with stewed bottoms of artichokes. Garbures gratinées. Bread and cabbage soup à la gasconne. Raïe au beurre noir. Skate with black butter sauce. Rosbif garni de pommes de terre. Roast beef and baked potatues. Terrine ou Pâté froid. Cold game pie. Céleri-rave au jus. Stewed celery roots, Tartelettes de poires. -_ Pear tartlets. Bread and cabbage soup à la Gasconne. Line a stew-pan with slices of bacon, add some white cabbages cut into quarters, chopped bacon, carrots, onions, a bouquet of mixed herbs, salt, and pepper, simmer over a slow fire in stock until cooked. Simmer some slices of bread-crumb in stock until quite soft. Sprinkle the bottom of an earthenware pot which is fire-proof, with equal quantities of grated Parmesan and Gruyère cheese, fill with alternate layers of cabbage, and soaked bread-crumb, sprinkle each layer with grated cheese, arrange so that you finish filling the pot with cabbages, which must have an extra quantity of cheese sprinkled over them; brown in the oven, and serve very hot. Hand some clear stock in a separate tureen, as some people do not like such thick soup. Mint sauce. Reduce equal quantities of vinegar and water, sweeten with a luip of sugar, and stir in some finely-chopped mint. Potage aux choux verts. Green cabbage soup. , Alose au court-bouillon. Shad boiled in court-bouillon. Timbale de macaroni à l'italienne. Timbale of maccaroni à l'italienne Carpes frites. Fried carp. Asperges à la crème. Asparagus with cream. Gâteau de riz. Rice cake. Shad boiled in court-bouillon.