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

Warm some slices of onion in fresh butter until quite soft, but do not let them brown, stir in a teaspoonful of flour, salt, pepper, a pinch of grated nutmeg, and the necessary quantity of cream, in which to cook your eggs, reduce until quite thick, warm some sliced hard-boiled eggs in the sauce, and take off the fire before they boil. Turnips stewed in white sauce. Cut up some young turnips into small balls, blanch and boil them in white thickening, moisten with a little stock, boil until the sauce is reduced, sprinkle with powdered sugar, add a little fresh butter, and just before serving thicken with yolks of egg. ———"—"—""— MAY 1. Potage à la purée de pois verts. Purée of green peas. Barbue aux fines herbes. Brill stewed with mixed herbs. Poulets à la diable. Devilled chicken. Cochon de lait rôti. É Roast sucking-pig. Carottes nouvelles à la sauce blanche. Young carrotsstewed in white sauce. Gâteau fourré. Open jam tart. Roast sucking-pig. Scald, scrape, singe, and clean out your sucking-pig ; stuff it with fresh butter seasoned with chopped herbs, salt and pepper ; soak for half an hour in cold water, drain, dry in a cloth, roast it, and baste with olive oil. Hand piquante sauce separately. Another stuffing used for roast sucking-pig is to: chop up the liver, with bacon, mushrooms, capers, mixed herbs, salt and pepper, warmed in butter. Hot pies. Line a plain mould with short paste, fill the centre with dry flour, cover with a layer of the same paste; bake, and when done, take off the cover, remove the dry flour, turn out of the mould and fill the case with whatever stewed meat or game you have prepared, replace the cover, warm in the oven, and - Serve. Sucking-pig pie. This pie must be served cold. See cold pies (28th of April). RS EE en Ce à — | MAY 2. Potage Faubonne, Faubonne soup. Perche grillée. Broiled perch. Lapin en gibelotte. Stewed eel and rabbit, Rognon de veau rôti. Roast calfs kidney. Petits pois au jus. Stewed green peas. Tartelettes aux fraises. Strawberry tartlets. Stewed eel and rabbit. Cut a rabbit and a small eel into pieces, warm in brown thickening seasoned with young onions and mushrooms ; when a good colour, add a little white wine, double the quantity of stock, salt, pepper, thyme, parsley, and chives ; take out the pieces of eel and the onions, cook the rabbit over à quick fire until the sauce is reduced two-thirds ; add the eel and onions, simmer until done, clear the sauce of all grease, and serve. Some people prefer to use the bottoms of artichokes instead of eel. Garnish with fried sippets of bread, Omelet. Break your eggs into a bowl, add salt, pepper, a little water, and some small lumps of butter, beat for one or two minutes ; melt a piece of butter in a frying-pan, do not let it brown, pour in the eggs, keep shaking the frying-pan so that the omelet does not burn ; when nearly done place a lump of butter on it, fold, and serve very hot. MAY 3. Potage à la semoule, Semolina soup. Truites à la hussarde, Trout à la hussarde, Poulet rôti. Roast chicken, Côtelettes de mouton à la purée de champignons. Mutton cutlets with purée of mushrooms. Petits pois nouveaux à l’anglaise, Green peas à l’anglaise. Omelette aux confitures. Sweet omelet with jam. Trout à la hussarde. Clean out your trout, and stuff with butter and chopped herbs, soak for an hour in olive oil, and broil them. Hand poivrade sauceboat. Rabbits à la Vénitienne. Cut up a rabbit, lard all the large joints, braïse in a stewpan with some slices of veal, a tumblerful of white wine, half a tumblerful of olive oil, four heads of garlic, salt and pepper. Place the lid on the stew-pan, and cook over a moderate fire ; when done, dish up the pieces of rabbit in a pyramid ; pass the sauce through a tammy and pour over them.