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

Boil eight or ten turkey pinions in equal quantities of stock and white wine, season with salt, pepper, a bouquet of mixed herbs, and a pinch of grated nutmeg, leave on the fire until the sauce sticks to the pinions, place in a dish, cover with the sauce, and when cold dip them into olive oil, sprinkle with bread-crumbs and broil, when a good colour, dish up; squeeze a little lemon juice over them, and serve. | Lobster boiled in court-bouillon. Boil your lobster in court-bouillon (see 18th of April), add a lump of fresh butter, parsley, a chili pepper, two or three leeks, salt, and a tablespoonful of vinegar; leave on the fire for twenty-five minutes. When cold, serve the lobster with the following sauce. Lobster sauce. Scoop out the body of the lobster, and stir in a bowl with the spawn, some olive oil, a teaspoonful of mustard, a pinch of chopped herbs, two pounded eschalots, a little white pepper, ten or twelve drops of Soy sauce, a small liqueur glass of anisette, and the juice of two or three lemons ; when thoroughly mixed the sauce will be ready for use. Potage de riz à la purée d’oseille. Purée of sorrel with rice. Rougets barbets en caisse. Red mullet in cases. Tendrons de veau aux pointes Tendons of veal with asparagus. d’asperges. | Accolade de lapereaux. Roast brace of young rabbits. Pommes de terre nouvelles à la New potatoes boiled in cream, crème. Cougloff à l’allemande. Cougloff, or German cake. Braised rump-steak. Prepare the same as braised ribs of beef (see 22nd of January). Roast brace of young rabbits. Skin, singe, and clean out your rabbits, leave the livers, lard the backs and thighs, skewer them together, and roast ; serve, covered with Italian sauce. New potatoes boiled in cream. Stir a lump of fresh butter, a tablespoonful ot flour, some chopped chives and parsley, salt, pepper, and a pinch of grated nutmeg in a saucepan, add sufficient cream in which to warm the potatoes, when it boils, add the potatoes, which have been previously boiled and sliced, warm in the sauce, and serve very hot. Cougloff, or German cake. Dissolve a lump of German yeast the size of two eggs, and half an ounce of salt, in half a tumblerful of warm water, stir it into one pound of flour, add four eggs, half a pound of stoned raisins, two ounces ofcurrants, four ounces of powdered sugar, and a little warm milk ; when well mixed, roll into a ball, wrap up in a cloth sprinkled with four, and place in an earthenware pan near the fire ; if cold, cover with a blanket, and turn the paste occasionally; leave to rise about the same time as you would bread. When ready for use, roll out the ball of paste on a wooden slab, glaze it with yolk of egg, and bake. This is a most delicious cake. Potage printanier. Spring soup. Carpes à l’étuvée. Stewed carp. Poulardes à l’estragon. Pullets with tarragon. Rosbif rôti. x Roast beef. Oignons farcis. Stuffed onions, Blanc-manger au café. Coffee blanc-mange, Stuffed onions. Pick out some large onions, peel, blanch, and drain them, scoop out the centres and fill with forcemeat (see 3rd of September), place them at the bottom of a large stew-pan, cover with slices of bacon, sprinkle with salt and sugar, and cook over a quick fire; when done, remove the onions, reduce the sauce, and pour over them. Bacon omelet. Mince half a pound of lean bacon very fine and fry in either butter or lard ; have the required number of eggs ready beaten and seasoned with salt and pepper, add to the bacon, and when the omelet is cooked, serve with piquante sauce. Coffee blanc-mange.