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

Trim and blanch the tongue, boil in stock, skin, and cut up into slices ; simmer in a tumblerful of dry white wine and the same quantity of stock until the liquor is reduced one half pour part of the sauce into a plated dish, grate some Parmesan cheese over it, add the slices of tongue, cover with the remainder of the sauce, sprinkle with grated cheese, and brown in the oven. APRIL “2, Potage au pain. Bread soup. Bœuf garni de légumes. Boiled beef with vegetables. Marinade de volaille. Chicken fritters. Brochet au bleu. Pickled pike, Macaroni à la sauce tomate, Maccaroni with tomato sauce. Pommes au riz. Stewed apples with rice. Soup with toasted crusts of bread. Prepare the same as bread soup (see 6th of January). Maccaroni with tomato sauce. Boil a pound of maccaroni in boiling water with a lump of fresh butter, an onion, two heads of cloves, and salt; when done drain the maccaroni and place in a saucepan with five ounces of grated Gruyère cheese, five ounces Parmesan cheese, a pinch of grated nutmeg, some coarse black pepper, and six tablespoonsful of cream, toss over the fire until the cheese becomes thick and stringy. Dish up in a pyramid covered with thick tomato sauce (see 6th of January). Stewed apples with rice. Scoop out the cores and peel some fine russet apples, and stew them in clarified sugar. Boil some rice in milk with a pinch of salt, a few strips of lemon-peel and sugar enough to sweeten it, leave on the fire until the rice is quite soft and has absorbed nearly all the milk, remove the lemon-peel and place in a dish, arrange the stewed apples on the rice and put in the oven until a pretty golden colour. Compote of gooseberries. Pick off the stalks of your gooseberries, wash and drain them, lay in a deep pie-dish, and pour hot clarified sugar over them. Serve when cold. German sauce. Reduce some béchamel sauce (see 18th of August), thicken with four yolks of egg, stir in half a tumblerful of cream, season with salt, pepper, and a pinch of sugar, and warm in a saucepan. ie = Potage au tapioca. Tapioca soup. Filets de soles au gratin. Baked fillets of sole with bread crumbs. Côtelettes de mouton jardinière. Mutton cutlets à la jardinière. Poulet rôti au cresson. Roast fowl with watercresses. Choux de Bruxelles au beurre. Brussels sprouts. Beignets d’abricots à l’eau-de-vie. Apricot fritters with brandy. Baked fillets of sole with bread-crumbs. Cut each sole into four fillets by making a slit down the back and passing a knife between the fish and the backbone. Spread some forcemeat (see 6th of April) on each fillet and roll them. Line a tin or plated dish with a thin layer of the same forcemeat, place the fillets round the dish and fill all the empty spaces with forcemeat ; bread-crumb, moisten with melted . butter, and brown in the oven or with a salamander. Eel à la Bordelaise. Wash and clean out your eel, split it in two, remove the backbone and boil in white wine, flavoured with salt, pepper, parsley, and slices of onion, when cooked, place the fish between two cloths, press with a heavy weight until quite flat, cut it into fillets and warm in some white wine sauce, which has been reduced and thickened with fish glaze (see 27th of March) ; when quite hot, dish up the fillets in a pyramid and cover with their own sauce. Garnish with glazed onions (see 14th of January). Apricot fritters with brandy. Cut your apricots into halves, remove the stones, and place each piece between two round slices of either brioche or bread which have been soaked in brandy; dip into batter (see 13th of November), and fry, in hot butter or lard until a golden colour, drain and sprinkle with powdered sugar, glaze in the ven or with the salamander.