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

Cut a piece of crumb of bread into the shape of a small sugar-loaf, place in the centre of a tin dish with the narrowest part downwards ; cover with slices of bacon, spread a layer of forcemeat over them, and stick on the fillets of sole in such a way as to form the shape of a turban, garnish with small rounds of truffles, moisten with melted butter, flavour with lemon juice, cover with slices of bacon and a buttered sheet of paper ; bake, and when done, remove the paper, slices of bacon, and the piece of bread from the centre, and fill the hole with tomato sauce, Cream pastry. Take two pints of flour and stirin a tumblerful of double cream and a pinch of salt ; when mixed, roll out the paste and leave for half an hour ; add half a pound of butter, roll five times, and cut out into any shape you please; glaze with beaten yolks of egg, and bake, Butter biscuits. These biscuits are made the same as cream cake. Potage au pain. Bread soup. Culotte de bœuf garnie de croquettes. Rump-steak with croquettes. Poulets à la d’'Escars. Chicken à la d’Escars. perlans frits. Fried smelts, Oseille en purée. Purée of sorrel. Pommes meringuées. - Meringue of apple. Chicken à la d'Escars. Truss your chicken for boiling, lard the breasts and place in a stew-pan lined with slices of bacon, add a slice of ham, an onion stuck with cloves, a bouquet of mixed herbs, and some slices of carrot; moisten with a large wine-glassful of stock and the same quantity of sherry ; cover the whole with slices of bacon, and cook over a moderate fire with hot coals on the lid of the saucepan so as to brown and glaze the bacon. When the chicken is sufficiently done, drain it; pass the sauce through a tammy, skim off all grease, reduce it, stir in a little brown thickening, and pour over the chicken. Purée of sorrel. Chop up some sorrel, lettuce, and a few chervil-leaves with a little white beet, stir over the fire in a saucepan until thoroughly dissolved without the addition of any liquid, when done, add a lump of fresh butter, salt, and pepper, thicken with yolks of egg and cream, and serve. Roast calfs kidney. Cook the same as roast fillet of veal (see 16th of June). Potage au tapioca. Tapioca soup. Maquereaux à la maître d’hôtel, Mackerel à la maître d’hôtel. Poularde au gros sel. Roiled fowl. Foie de veau rôti. Roast calfs liver. Patates au beurre, Sweet potatoes with butter, Gâteau feuilleté. Light pastry. Roast calf's liver. Choose à fine white calfs liver, lard it with thick fillets of bacon, sprinkle with chopped garlic, herbs, and mixed spice, and cover with a thick layer of lard; roast before a moderate fire; when cooked, skim all grease off the dripping, flavour with lemon-juice, and pour over the liver. Another way of cooking calfs liver is to roast it, without larding ; pour piquante sauce, flavoured with chopped capers or gherkins over it. Light pastry. Make a soft paste, with one pound of flour, water, and a pinch of salt, leave for half an hour ; roll it out, spread some fresh butter over it, fold and roll out again, repeat this three or four times ; cut out in any shape you fancy, and bake in a quick oven, Sweet potatoes with butter. Steam the sweet potatoes, when cooked, peel and slice them. Warm in à saucepan with à little fresh butter and salt, 116 OUTIT PES CCE PTE SORA. Potage au pain. Bread soup. Pièce de bœuf bouilli, garnie à la Boiled beef à la flamande, ‘flamande. | Aiïlerons de dindon à la Sainte-Me- Turkey pinions à la Sainte-Menenehould. hould. Homard au court-bouillon. Lobster boiled in court-bouillon. Purée de pommes deterre au gratin. Baked purée of potatoes with breadcrumbs. Brioches aux fruits. Brioche with stewed fruits. Turkey pinions à la Sainte-Menehould.