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

Soak a nice piece of salt cod for twenty-four hours in fresh water, boil it in cold water, and when done, skin and bone it carefully, break into small pieces, and warm in melted butter, a little olive oil, chopped garlic and parsley, stir with a wooden spoon until it becomes a thick cream, moistening from time to time with either olive oil, butter, or milk. Unless great care is taken to stir the whole time, the fish will not dissolve as it ought. Mutton cutlets à la jardinière. Trim your cutlets, cover them with slices of bacon, and cook them in a stew-pan with a little stock. When done, take out the cutlets, and boil some bottoms of artichokes, salsifis, carrats, and turnips in the same stock, and leave on the fire to simmer until the vegetables have absorbed all the gravy; clear off all grease, and pour the vegetables over the cutlets, which have been kept hot a NS LUN Potage à la purée de navets. Purée of turnips. Raïe au beurre noir. Skate with black butter sauce, Vol-au-vent de légumes. Vol-au-vent of vegetables. Goujons frits. Fried gudgeon. Haricots verts à l'anglaise, French beans à l'anglaise. Pommes en croustade, Open apple tart. Salt cod with black butter sauce. Soak your cod for twenty-four hours in fresh water, boil in cold water. When done, place on a dish, cover with black butter sauce, and garnish with fresh parsley. French beans à l’Anglaise. Cut up your beans, boil them in salt and water, drain, and pour into a vegetable dish, on to a large lump of fresh butter, sprinkle with chopped parsley, and serve very hot. Open apple tart. Line à plain mould with short paste, brush some yolk of egg over it, and bake until a golden colour, turn it out, and fill the case half full of apple marmalade (see 31st of January), place some whole stewed apples on it, garnish them with apricot jam and dried cherries, surround the tart with pieces of apple jelly and apricot jam, and serve, APRITEN2r Potage croûte au pot. Soup with bread-crusts. Jambon à la broche aux épinards. Roast ham and spinach, Salmis de cuisses de canetons. Salmis of duck’s thighs. Anguille rôtie à la sauce verte. Roast eel with green sauce. Asperges en branches. Asparagus. Pouding à la d’Orléans. Orleans pudding. Roast ham. Soak the ham for twelve hours in water; place it in a deep dish or earthenware pan, and soak for twenty-four hours in white wine, seasoned with sliced onions, carrots, parsley, laurelleaves, and thyme ; cover the pan with a cloth, and press on the lid very tight to prevent the air getting in. Roast the ham, baste with the wine in which it was soaked. When sufficiently done, dish it up on a purée of spinach. Salmis of duck’s thighs. The thighs or insides of the legs of ducks are considered the most delicate part of the bird, and even in great kitchens they are kept from ducks served the previous day, and made into a salmis. Cut off the insides of the legs, and put them on one side, pull the remainder of the duck into shreds, and boil in equal quantities of claret and stock, season with salt, pepper, eschalots, and parsley, reduce and simmer, until the sauce is quite thick, pass through a tammy, and warm thethighs in this sauce, take off the fire before it boils; dish up in a pyramid, cover with the sauce, squeeze a little lemon juice over it, and garnish with fried sippets of bread. SSP dd he Potage au macaroni. Maccaroni soup. Poulet au gros sel. Boiled chicken. Soles en turban. Baked fillets of sole, turban fashion. Gigot rôti. Roast leg of mutton. Haricots à la bretonne. Haricot beans à la bretonne. Gâteaux à la crème. Cream pastry. Baked fillets of sole, turban fashion.