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

Brown thickening is the foundation of nearly all brown sauces, and is prepared in the following manner : Take one pound of fresh butter, meltit in a saucepan, skim it, and when clarified, stir in a pound of flour, moisten with either water or stock, and stir with a wooden spoon until brown, when it will be ready for use. White thickening. Prepare the same as brown thickening, but do not leave on the fire long enough to become brown, as this thickening is chiefly used for white sauces, D D APR Tr: Potage paysanne. Peasant soup. Anguille aux montants de laitue Fricassée of eel and lettuce. romaine. Oreilles de porc à la lyonnaise. Pigs ears à la lyonnaise. Rosbif rôti. Roast beef. Haricots verts à la poulette. French beans with white sauce. Flan de poires. Open pear tart. Pig’s ears à la Lyonnaise. Singe the pig’s ears, scrape, clean, and cut them into strips, simmer in stock, seasoned with fried slices of onion, pepper, salt, and a little flour ; when cooked, add the juice of a lemon, and serve, garnished with fried sippets of bread. French beans with white sauce. Cut up your french beans, soak them in cold water, and boil in boiling salt and water ; when done, plunge them into cold water and drain. Warm some chopped onions in fresh butter, but do not brown them ; when nearly cooked, stir in a little flour, salt, pepper, chopped parsley, chives, and a wine-glassful of stock, add the beans, and when boiling thicken the sauce with yolks of egg, and flavour with lemon juice. Do not let the sauce be too thin. Asparagus with butter sauce. Boil your asparagus in salt and water, and serve with butter sauce (see 22nd of January). a —— É APRIL UrS, Potage purée de pois au riz, Purée of peas with rice. Brochet au court-bouillon, Pike boiled in court-bouillon, Epaule d'agneau glacée, Glazed shoulder of lamb. Pintade rôtie. Roast guinea fowl. Pommes de terre sautées. Fried potatoes. Confitures de cerises. Compote of cherries, Court-bouillon, or white wine sauce, This sauce is so useful that it always ought to be at hand in every kitchen, and whenever any is taken out of the bowl in which it is kept, it must be replaced by the same quantity of white wine. Fill a fish-pan nearly to the brim with white wine, a wine-glassful of brandy, the same quantity of sherry, and season with salt, pepper, two heads of cloves, a head of garlic, sliced onions, carrots, turnips, parsnips, celery, chervil, parsley, laurel-leaves, thyme, and a lump of lard or fresh butter, if for fast days use olive oil; boil over a quick fire until reduced a third ; if the wine catches fire, it will greatly improve the flavour of the sauce. When used for cooking fish or crayfish, see that the court-bouillon is boiling before putting them in, and have sufficient quantity to cover the fish thoroughly. A cheaper manner of preparing the sauce is by using equal quantities of vinegar and water instead of white wine, and by omitting some of the vegetables. Glazed shoulder of lamb. Bone your shoulder, lard the top part of it, and skewer into any shape preferred. Cook the same as fricandeau of veal (see 11th of May), reduce the sauce in which it has been braised, and glaze the shoulder with it. APRIL r9 Potage à la purée de poireaux. Purée of leeks. Brandade de morue. Cream of salt cod. Cotelettes de mouton à la jardinière, Mutton cutlets à la jardinière, Poulet rôti. Roast chicken. : Macaroni au gratin. : Maccaroni cheese. Lpinards au sucre. Sweet spinach. . Cream of salt cod.