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

a" —————…———…—…—…"…"…"…"_…"…"_…"_…"…"—._…._ — —— — - -—….…”…”"”"”"”…”"”"”….….…" …". ….". .….….…" -_.…_….… —_.……… …"……—— MAY 9 Potage à la parisienne, Parisian soup. Colin frit. Fried whiting pollock. Gigot à la Durand. Leg of mutton à la Durand. Pâté de bécassines. Snipe pie. Œufs brouillés aux pointes d’as- Buttered eggs with asparagus heads. perges. ; . Pommes au riz. Stewed apples and rice. Fried whiting pollock. This fish, which is a species of cod, is most wrongfully neglected, and if prepared in the following manner will be found excellent. Cut up your fish into slices about one and a half inches thick, soak for two hours in olive oil seasoned with salt, pepper, and mixed herbs; warm three tablespoonsful of olive oil in a frying-pan, fry the slices of fish in it over a slow fire ; when done, drain, place in a dish and keep warm in the oven ; squeeze the juice of a lemon into the oil remaining in the frying-pan, season with salt and pepper, beat well with a fork, which will thicken the sauce, pour over the slices of whiting pollock, and serve. Stewed apples and rice. Peel and scoop out the cores of some fine russet apples, simmer in clarified sugar until stewed. Blanch your rice and boil in milk, keep it firm by adding the milk gradually, sweeten with sugar, stir in a pinch of salt ; when done, pour into a dish, place the apples on the rice, fill all the spaces between the fruit with rice, and brown in the oven. Serve very hot. MAY to. Potage à la purée de navets, Purée of turnips. Soles à la parisienne. Soles à la parisienne! Vol-au-vent de quenelles de poisson. Vol-au-vent of fish quenelles. Homard à la broche. Roast lobster. Asperges à la sauce blanche. Asparagus with white sauce. Talmouses à la Saint-Denis. Cheese biscuits à la Saint-Denis, Soles à la Parisienne. Scrape and clean out your soles, cut off the heads and tails, and toss in a sautapan with suffcient fresh butter to cover them, sprinkle with chopped parsley, chives, salt and pepper : turn the fish, and when cooked, dish up covered with Italian sauce, | Cheese biscuits à la Saint-Denis. Take a large handful of fine wheaten flour, half à pound of cream curds, five ounces of Brie cheese, which has been carefully scraped, and a pinch of salt, pound in a mortar, add five ounces of melted butter, stir in sufficient Eggs to make a thick paste, which roll very thin, and cut out into small round biscuits. Bake in a quick oven, and serve hot. Garlic butter. Pound six heads of garlic and pass through a tammy ; pound with three ounces of butter until a thick cream, MAY 11. Potage à la julienne. Julienne soup. Saumon grillé. Broïled salmon. Rosbif garni de rissoles, Roast beef garnished with rissoles, Poulets rôtis. Roast fowls. Chicorée au jus. Stewed chicory. Gelée au citron Lemon jelly. Broiled salmon. Cut the tail of a salmon into slices, soak for an hour in olive oil, season with parsley, mixed herbs, laurel-leaves, salt and pepper; broil on the gridiron, baste with some of the olive oil. When cooked, remove the skin, and serve covered with white caper sauce (see 3rd of May). Fricandeau of veal.