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

Boil some slices of ham and veal in equal quantities of stock and white wine; when cooked, simmer over a slow fire until the sauce is reduced, and pass through a tammy. Pound some fresh mixed herbs in the mortar, squeeze out the juice through a cloth on to the sauce, season with salt, pepper, and lemon juice, and thicken with yolks of egg, Glazed carrots. Peel some young carrots all to the same size and shape, blanch them in boiling water, drain, and warm in a saucepan with fresh butter, a pinch of powdered sugar and stock, when boiled make a larger fire, and leave the saucepan on it until the sauce is reduced to a glaze, Forcemeat. Take equal quantities of breast of chicken, dry bread panada made with stock and calfs udder, pound them separately, after which mix them together and pound again, thicken with yolks of egg, and season with salt, pepper, and a pinch of nutmeg. This forcemeat is generally used with baked fish and vegetables. H Potage à l’oseille. Sorrel soup. Maquereaux à la maître d'hôtel. Mackerel à la maître d'hôtel Bifteck garni de pommes de terre. Steak and potatoes. Terrine de foie gras. Pâté de foie gras. Morilles à l'italienne. Morels à l'italienne, Gâteau d'amandes. Almond cake. Steak and potatoes. The undercut of the sirloin is the best part of beef from which to cut your steaks ; cut up into pieces three inches thick, and beat until an inch flatter, sprinkle with salt and pepper, broil over a quick fire, turn when half done, and take off the gridiron directly the gravy begins to drop. Serve the, steaks on a very hot dish, with a lump of fresh butter placed on each one. Garnish with fried potatoes. Maître d'hôtel butter, anchovy butter, pickled cabbage, gherkins, olives, pickled watercress, or Madeira sauce.can be handed with this dish. Morels à l’Italienne. Blanch your morels and warm them in a little fresh butter, seasoned with chopped parsley, salt, pepper, and a pinch of grated nutmeg, add a tumblerful of white wine, and simmer for half an hour; when cooked, add some stock, thickened with browning, the juice of half a lemon, and a lump ofchicken glaze (see 27th of March) the size of a walnut, Dish up, garnished with small round sippets of fried bread. "2 a Potage de riz au gras. Brunoise soup with rice. Raïie à la Sainte-Menehould. Skate à la Sainte-Menehou!d, Ragoût de veau à la bourgeoise, Stewed veal à la bourgeoise, Rouges de rivière bardés rôtis. Roast shovellers. Salsifis frits. Fried salsifis. Tarte aux fraises. Strawberry tartlets, Skate à la Sainté Menehould, Take some milk, a lump of fresh butter, and a little flour, season with parsley, a bouquet of mixed herbs, slices of onion, a head of garlic, and two large pinches of mixed spice, stir in à Saucepan until it boils ; add your slices of skate, and leave “until cooked ; drain the fish, dip each slice into melted butter, and bread-crumb, repeat this, and broil overa slow fire. Dish up on remoulade sauce (see 23rd of October). Stewed veal. Stir a lump of butter and a little flour in a saucepan until ‘brown ; ifa white stew is required do not allow the butter to brown; cut your veal into pieces, and warm in the melted “butter ; when the meat is firm, add a little warm water ; Season with young onions, salt, pepper, thyme, laurel-leaves, button mushrooms, morels, Young carrots, and peas ; when thoroughly cooked, serve very hot. Ifa white stew, thicken the sauce with yolks of egg before dishing up. Stewed oysters. Cook the same as stewed veal (see above), H 2