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

Potage au macaroni. Maccaroni soup. Grenadins de filets de soles. Larded fillets of sole with forcemeat. Pigeons aux petits pois. Stewed pigeons and green peas. Filet de bœuf rôti, sauce Madère, Roast fillet of beef with Madeira sauce. Asperges au beurre, Asparagus. Omelette souflée. Omelet soufflé, Larded fillets of sole with forcemeat. Line a saucepan with slices of bacon, put a large truffle in the centre, lard some fillets of sole and lay them in rays, starting from the truffle, place two fillets of mullet in the space between each fillet of sole, dividing them with half a fillet of sole larded with truffles; garnish round with small shelled crayfish, spread a layer of forcemeat (see 3rd oï September) about an inch thick over the fillets, be careful not to leave any interstices, and fill up the saucepan with mincemeat (see 28th of August); cover the whole with hot water paste, and bake in the oven ; when done, turn out of the saucepan on to the drainer, remove the slices of bacon, glaze with meat glaze, and serve. Hand some Spanish sauce (see 3rd of November), with a little glaze added to it, in a sauceboat. Roast fillet of beef with Madeira sauce. Trim your fillet, lard, and soak it in oil for four hours, seasoned with slices of onion, parsley, salt, and pepper. Wrap it up in buttered paper, and roast ; remove the paper five minutes before taking off the spit. Fifty minutes is the usual time for roasting a fillet weighing about five pounds. Hand Madeira sauce (see 19th of August) separately. APRIL ts. Potage au vermicelle maigre. White vermicelli soup for fast day. Rougets barbets sauce tartare. Red mullet with tartare sauce. Côtelettes de veau à la milanaise. Veal cutlets à la milanaise, Canard rôti. Roast duck. Petits pois à l’anglaise. Green peas à l’anglaise. Meringue à la crème. Meringues with cream. Red mullet with tartare sauce. Prepare and cook your mullet the same as on the zoth of January, but do not wrap them in paper cases. Serve with tartare sauce (see 15th of March). Veal cutlets à la Milanaise. Cut your cutlets half an inch thick and beat them as flat as possible without breaking the bone, rub them over with salt and pepper, dip into melted butter, sprinkle with grated Parmesan cheese, and egg and bread-crumb them, ifnot sufficiently covered, egg and bread-crumb a second time ; fry the cutlets in fresh butter, and drain them. Serve with either maitre d'hôtel butter or tomato sauce, and garnish with a lemon cut into slices. Green peas à l’Anglaise. Boil your peas in boiling salt and water, season with an onion and a bouquet of parsley, when done, remove the onion and parsley, drain, and pour on to a lump of fresh butter, sprinkle with chopped parsley, and serve very hot Hand some powdered sugar separately. Potage au pain. Bread soup. Bœuf bouilli sauce Robert. Boiïled beef, Robert sauce. Vol-au-vent de quenelles. Vol-au-vent of quenelles. Poulet rôti. Roast fowl. pinards au jus. Stewed spinach. Gâteau de plomb, Lead cake. Lead cake, Take two quarts offlour, make a wellin the centre, and fillit with one ounce of salt, two and a half ounces of sugar, two pounds of butter, and twelve eggs, mix well together and roll out the paste three times, if too thick add a little milk ; leave the paste on a wooden slab for half an hour, then add half a pound of butter, roll it out four times and fold into a thick cake, cut out the edges with a tin cutter, prick the top of the cake, egg over with whipped yolks of egg, and bake for an hour and a half, Brown thickening.