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

Caper sauce. Mix a quarter of a pound of butter, the same quantity of flour, a tumblerful of water, salt and pepper in a saucepan, when boiling take off the fire, stir in half a pound of butter ; put some capers in a sauceboat, and pour the sauce over them. Make this sauce just before serving, and do not let it get too thick. MAY 4 Potage paysanne. Peasant soup. : Pièce de bœuf bouillie garnie à la Boiled beef à la forêt de Sénart. forêt de Sénart. Poulets à la sauce tomates. Braised fowls with tomato sauce, Quartier de pré-salé rôti. Roast shoulder of mutton. Pommes de terre à la parisienne. Potatoes à la parisienne. Meringues aux fraises. Strawberry meringues. Garnish à la forêt de Sénart. Tie up some large branches of parsley into bunches and fry in butter, place them as close as possible round your joint of boiled beef, so as to give the appearance of a forest, Braised fowls with tomato sauce. Pluck and draw your fowls, remove the breast-bones and Stuff them with melted butter seasoned with salt, pepper, and lemon juice. Line a braising-pan with slices of bacon, lay slices of lemon on the breasts of the fowls, place them in the pan, and cover the whole with slices of bacon, braise for three quarters of an hour with hot coals on the lid; when cooked, dry the fowls in a cloth, remove the slices of lemon, and serve on tomato sauce. Potatoes à la Parisienne. Chop up some onions very fine, and brown in equal quantities of butter and lard ;. When a good colour, moisten with either water or stock, add your potatoes, season with a bouquet of herbs, salt and Pepper. When cooked serve very hot. Choux, or light batter-cakes. Prepare the same as nun’s sighs (see 1oth of March), but serve cold, filled with cream, MAW &. Potage aux pâtes d'Italie avec Par- Soup with Italian paste and Parmesan cheese, mesan. Filets de grondins en turban. Fillets of gurnet, turban fashion. Ris de veau en fricandeau. Fricandeau of sweet-breads. Filet de porc piqué rôti. Roast fillet of pork larded. Petits pois à l'anglaise. Green peas à l’anglaise. Madeleines. Madeleine cakes. - Fricandeau of sweet-breads. Trim, drain, and blanch your sweet-breads, lard with wellflavoured bacon, and braise (see 28th of May) for three quarters of an hour. Pass the sauce through a tammy, reduce, add a pinch of powdered sugar, glaze the tops of the sweet-breads with it, and serve on a purée of either sorrel, tomato, chestnuts, or mushrooms; or, better still, with some stewed cucumbers on a purée of either spinach or chicory. Madeleine cakes. Take eleven ounces of powdered sugar, half a pound of flour, six whole eggs, four yolks, two tablespoonsful of brandy, a pinch of salt, and the grated peel of a lemon, stir until thoroughly mixed; dip thirty-two small moulds into three quarters of a pound of melted butter, add whatever butter remains to the paste, stir in a saucepan until dissolved, pour into the moulds, and bake in a moderate oven. Fillets of gurnet, turban fashion. Prepare the same as fillets of sole, turban fashion (see 22nd of April). MAY 6. Potage Condé. Condé soup. Barbue sauce hollandaise. Brill, Hollandaise sauce, Côtelettes de veau à la Gingarat, Veal cutlets à la Gingarat, Canetons rôtis. Roast ducklings. Concombres à la demi-glace. Glazed cucumbers. Pouding à la d'Orléans, Orleans pudding. Veal cutlets à la Gingarat.