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

Cut up some pickled tongue into narrow strips, scrape a piece of lean bacon, season with white pepper and a pinch of grated nutmeg, warm in a saucepan ; when cooked lard your cutlets with the fillets of tongue, toss them in a saucepan with fresh butter, when the meat is firm take off the fire. Line a stew-pan with slices of ham and bacon, add the trimmings of the tongue and the cutlets, cover with bacon and fill up the Stew-pan with sliced carrots and onions, moisten with stock, and cook for two hours over a slow fire with hot coals on the lid. When done, drain and glaze the cutlets ; pass the sauce through a hair sieve, add a little brown thickening, reduce until half the quantity, and pour over the cutlets. Roast leg of mutton. Trim, beat your leg of mutton, and roast it; allow a quarter of an hour for each pound ; add a Little stock to the dripping, clear of all grease, and hand in a sauceboat, which has been heated in boiling water, MAY 7. Consommé aux carottes nouvelles, Clear soup with slices of young carrots. Raïe à la noisette. Fillets of skate. Oreilles de veau aux champignons. Calfs ears with mushrooms. Pintades rôties. Roast guinea-fowl. Coquilles d'œufs aux huîtres. Scolloped eggs and oysters. Tourte à la frangipane. Frangipane tart, . Fillets of skate. Boil two fine fillets of skate in salt and water, drain and place on a dish. Blanch and pound the liver of the skate, stir it into butter sauce (see 22nd of January), flavour with a teaspoonful of tarragon vinegar and a pinch of grated nutmesg, and pour over the fillets. Scolloped eggs and oysters. Melt some fresh butter, season with salt, pepper, a pinch of grated nutmeg, chopped parsley, chives, and morels; cook four dozen oysters in this sauce, and, when nearly done, add five or six sliced hard-boiled eggs, simmer over a slow fire for a quarter of an hour; pour into scollop shells, sprinkle with grated bread-crust, and brown in the oven. Frangipane. An Italian prince called Cæsar Frangipane is said to have given his name to this cream or custard, which is generally used for filling open tarts, dariole cakes, or tartlets. Take two whole eggs and four yolks, stir into sufficient potato flour to make a thick sauce, after which add two pints of milk or cream. © Warm over a slow fire, stir until it boils, add a quarter ot a pound of melted butter or beef marrow, continue stirring until quite thick, and flavour with vanilla. Cook in a bain-marie. RS 2 MAY 8. Potage aux choux verts. Spring cabbage soup. Turbot sauce béchamel. Turbot, béchamel sauce. Lapereaux au chasseur, Young rabbits au chasseur. Rosbif à l'anglaise. Roast beef. Morilles aux croûtons. Morels on toast. Crème au chocolat, Chocolate cream, Spring cabbage soup. Prepare the same as cabbage soup (see 25th of February). Young rabbits au chasseur, Cut up your rabbits into joints, and warm in a stew-pan over a quick fire, with some butter, chopped ham, parsley, onions, and chives, a crushed head of garlic, a bouquet of mixed herbs, salt and pepper ; sprinkle with flour; when brown, moisten with equal quantities of white wine and stock, add two small basketsful of chopped mushrooms, and leave on the fire until the sauce is quite thick. Remove the bouquet ot herbs before serving. e Morels on toast. Warm some morels in butter, seasoned with parsley and chives, stir in a teaspoonful of flour, moisten with stock, and reduce, remove the parsley and chives, thicken the sauce with yolks of egg and cream, and sweeten with a little sugar. Cut a slice of crust off a long, light roll, butter it on both sides, toast over a quick fire, place on à dish with the crumb side upwards, and fill with the stewed morels.