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

Lard one side of your chump of veal with thick fillets of bacon, and the opposite side with very fine strips; line a stewpan with slices of bacon and beef, season with onions, carrots, two heads of cloves, and a bouquet of mixed herbs, add the veal, moisten with stock, and simmer for three or four hours, sprinkle with its own gravy from time to time. When cooked, take out the veal and pass the sauce through a tammy, reduce to a glaze in a stew-pan, place the veal on it with the finelylarded side downwards, and leave until a good colour. Ifany of the glaze sticks to the bottom of the stew-pan, add a little stock to it, and pour over the fricandeau. MAY 12. Potage de riz à la purée de pois. Purée of green peas with rice. Truite sauce genevoise. Trout, Geneva sauce. Poitrine de mouton braisée Braised breast of mutton, Lapereaux rôtis. Roast young rabbits. Haricots panachés à la maître French beans and haricots À la d'hôtel. maître d’hôtel. Meringues à la Chantilly. Meringues à la Chantilly. Braised breast of mutton. Line a stew-pan with slices of bacon, season with young onions, tarragon-leaves, a pinch of mixed spice, salt and pepper, add the breast of mutton, and as soon as it simmers moisten with two tumblersful of stock, and cook over a slow fire. When done, pass the sauce through a tammy, pour over the mutton, and serve, French beans and haricots à la maitre d’hôtel. Boil equal quantities of French beans and fresh young haricot beans in salt and water; when cooked, drain and place in a dish near the fire. Melt a large lump of butter, flavour with chopped herbs, salt and Pepper, warm the beans in this, and serve very hot. Fish glaze. Simmer the head and trimmings of a turbot in a stew-pan with three or four whiting, the same quantity of gurnet, some onions, carrots, leeks, a bouquet of mixed herbs, a little salt, and a head of garlic ; cover with water and two tumblersful of white wine, cook over a slow fire for several hours, pass through à tammy, reduce until a thick glaze, and keep until required, MAY 13. Potage au tapioca. Tapioca soup. Tendrons de veau à la poulette. Breast of veal à la poulette. Filets de soles à la Orly, sauce Fillets of sole à la Orly, tomato ; tomates. sauce. Gigot rôti. Roast leg of mutton. Purée de haricots. Purée of haricot beans. Bavarois aux fruits. Bavarian cream and fruit. Breast of veal à la poulette. Cut up a breast of veal into small square pieces, blanch and drain, pass the water through a tammy, moisten the veal with some of it, and warm in a saucepan, stir in a little flour, some fresh butter, season with carrots, mushrooms, laurelleaves, salt, black pepper, and a bouquet of chives parsley and thyme; when nearly done, add some young white onions. Place the pieces of veal in a dish, remove the bouquet, thicken the sauce with yolks of egg, flavour with a few drops of either vinegar or lemon-juice, pass through a tammy, and pour over the veal. Purée of turnips. Cut up your turnips into small pieces, blanch, drain, and cook them over a slow fire in stock, season with salt, pepper, and butter. When done, pass through a wire sieve, and serve very hot. If the purée is not thick enough, add a little potato flour. Boiled eggs. Cook the eggs in boiling water for three minutes, when they will be ready for use. Another way of boiling eggs is to place them in a deep bowl, fill it up with boiling water, and serve in the bowL APE MAY 14. Potage aux pâtes d'Italie, Clear soup with Italian paste. Culotte de bœuf bouillie, sauce Boiled rump-steak, tomato sauce. tomates. Vives au gratin. Baked weaver or sea-dragon. Canetons rôtis. Roast duckling. Petits pois à la française. Green peas à la française. Œufs aux pistaches. Eggs with pistachio nuts. Baked weaver or sea-dragon.