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

Potage au riz purée de pois. Purée of green peas with rice. Turbot au gratin Baked turbot. Bœuf à la mode. Bœuf à la mode. Canards rôtis. Roast ducks. Artichauts à la lyonnaise. Artichokes à la lyonnaise. Gâteaux fourrégs aux confitures, Jam puffs. Baked turbot. Boil a turbot in salt and water, when cold remove all the bones from the fish, break it into pieces and warm in white béchamel sauce (see 18th of August); when thoroughly mixed place in a tin or plated dish, sprinkle with bread-crumbs and grated Parmesan cheese, moisten with melted butter, and brown in the oven. Jam puffs. Cut out some puff paste with a large round tin cutter, scoop out the centre of half the rounds and fill them with jam, cover with the remaining halves, after moistening the edges of the paste with a little water, glaze with whipped yolk of egg, and bake; when cooked, sprinkle the pufñfs with powdered sugar, and glaze in the oven or with a salamander. Pistachio cake. Blanch one pound of pistachio nuts and pound in a mortar with the white of an egg, add a little scraped green lemonpeel, half a pound of powdered sugar, ten eggs, the whites of which must be whipped, and mix all together, pour into a wellbuttered mould, and bake for an hour in a moderate oven. Turn out of the mould and serve either hot or cold. Potage aux œufs pochés. | Clear soup with poached eggs. , Truite au beurre d’anchois. Trout and anchovy butter. Epigrammes d’agneau aux pointes Breast and neck of lamb with d’asperges. asparagus heads. Filet de bœuf rôti. Roast fillet of beef. Choux-fleurs sauce hollandaise. Cauliflower with hollandaise sauce. Blanc-manger au café. Coffee blanc-mange. Trout and anchovy butter. Boil the trout in court-bouillon (see 18th of April), and serve with anchovy butter in a sauceboat. Anchovy butter. Clean and bone your anchovies and pound them in a mortar with double their quantity of fresh butter ; if required for sauce stir in some warm reduced stock, and mix in a saucepan until quite hot. Breast and neck of lamb with asparagus heads. Tie a string round the breast, and braise it (see 28th of May) ; when cooked remove all bones and place between two dishes with a heavy weight on them to press down the meat ; when cold cut into pieces thé shape of a cutlet, stick a small bone into each piece so as to give the appearance of a cutlet bone, dip into German sauce (see 2nd of April), egg and bread-crumb them twice over, and fry in melted butter. Cut up the neck into cutlets, and toss them in a saucepan with some fresh butter; when done, arrange the pieces of breast and cutlets alternately round an entrée dish and garnish the centre with asparagus heads cooked in béchamel sauce (see 18th of August). Bread panada. Boil a piece of stale crumb of bread in either stock or water; when done, press between two plates or wring in a cloth, warm in a saucepan with a little fresh butter, salt, pepper, chopped parsley, and four or five yolks of egg, stir until thoroughly mixed, pour into a dish, and place before the fire until quite dry. ét Rec de-mher tte Potage Faubonne, Faubonne soup. Mulet grillé. Broiled grey mullet. Gigot de mouton braisé garni de Braised leg of mutton with rissoles. rissoles. Vanneaux bardés rôtis, Roast lapwing. Carottes glacées. Glazed carrots. Tartelettes aux cerises, Cherry tartlets. Broiled grey mullet. Scale and clean the mullet and put it to soak for half an hour in olive oil, seasoned with slices of onion, parsley, salt, and pepper. Broil the fish over a slow fire, and serve with maître d'hôtel sauce (see 23rd of March), or green sauce. Green sauce.