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

Toast a quarter of a pound of coffee-berries, grind, and put them in a tumblerful of boiling water, leave until the grounds have settled at the bottom of the tumbler, pour the clear coffee into a bowl, and add half a pound of sugar and half an ounce of dissolved gelatine. Pound one pound of sweet almonds in a mortar, add three tumblersful of water, and squeeze the whole through a cloth; pour half of this liquid on to the coffee, and stir the other half into half a pound of sugar and a quarter of an ounce of gelatine, which have been dissolved in a tumblerful of warm water. Place a mould in a pailful of ice and pour in alternate layers of coffee and milk of almonds as they freeze. ‘ Potage aux nouilles. German paste soup. Cabillaud à la hollandaise. Cod à la hollandaise. Poulets à la Marengo. Chicken à la Marengo. Pâté froid. Cold pie. Pointes d’asperges au jus. Stewed asparagus heads. Crème au café. Coffee cream. Cold pies and how to make them. There are a variety of cold pies, such as veal and ham, chicken, fish, game, or foie gras. Line a mould with short paste and spread a thick layer of either meat, game, or fish forcemeat, fill up the mould with whatever meat or fish you intend using, press it down firmly, sprinkle with salt and pepper, and cover with a thick pie-crust ; make a hole in the centre, put in a small roll of paper to keep it open, and glaze with whipped white and yolk of egg. Bake the pie, and when done, keep until coid. Fill up the hole in the paste with a lump of uncooked flour and water until time to serve. Stewed asparagus heads. Melt some fat of bacon, season with white pepper, a pinch of grated nutmeg, salt, chopped parsley and chervil; add your asparagus heads, moisten with stock, and when cooked, stir in a little beef gravy, and serve, Potage printanier. Spring soup. Maquereaux bouillis ou à l’eau de Boiled mackerel. sel. Marinade de cervelles, Calfs brain fritters. Filet de bœuf rôti. Roast fillet of beef. Macaroni à l'italienne. Maccaroni à l'italienne. Crème fouettée de fraises et de Whipped strawberry and:raspberry framboises. cream. Boiled mackerel. Clean out your fish, leave the livers, and cut several slits crossways down the sides, tié up the heads with string, and boil in strong salt and water, seasoned with pepper, parsley, and an onion; when cooked, drain, and serve with either mussel or caper sauce. Whipped strawberry and raspberry cream. Whip two pints of double cream, and put all the froth in a fine hair sieve. (Crush a pound of mixed strawberries and raspberries through a sieve, sweeten the juice with powdered sugar, mix the cream and juice together, whip, and serve. Shrimp sauce. Take equal quantities of butter sauce (see 22nd of January), and white poivrade sauce (see 21st of March), warm in a saucepan with a little shrimp butter, a few drops of essence of anchovy, and some peeled shrimps. Serve very hot. Shrimp butter. Prepare the same as lobster butter (see 1oth of February). a © à | 7 Julienne maigre. Julienne soup for fast day. Barbeau grillé. Broiled barbel. Œufs à la tripe. Eggs à la tripe. Brochets à l'huile, Pike pickled in oil. Navets à la poulette, Turnips with white sauce, Soufflé aux amandes (chaud), Hot almond soufflé, Broiled barbel. Cut some deep slits down the side ofthe barbel, and fill them with fresh butter and salt, broil the fish and serve either with anchovy sauce, or green sauce, flavoured with salt, pepper, essence of anchovy, garlic, and chopped olives. Eggs à la tripe.