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

Clean eight fine weavers, cut off their fins (be careful not to prick your fingers with them, as they are most poisonous), line an oval tin or plated dish with fresh butter about half an inch thick, sprinkle with salt and pepper, and lay the fish on it. Chop equal quantities of mushrooms, eschalots, and parsley very fine, warm with a little butter, a tumblerful of white wine, the same quantity of stock (if for fast day use water), and stir in a tablespoonful of flour; cook for twenty minutes, stir with a wooden spoon, and pour over the weavers; sprinkle with grated bread-crust, put a few pieces of butter about the size of a filbert on the fish, and bake for twenty minutes. Stewed calf's ears and mushrooms. Boil the calfs ears in salt and water, drain, and place on a dish. Cook some mushrooms in butter ; when brown moisten with stock, reduce, thicken the sauce with yolks of egg, and pour over the calfs ears. MAY 15. Brunoïise aux croûtons. Brunoiïse soup with bread-crusts. Brochet sauce aux anchois, Pike, anchovy sauce. Purée de lapereaux bordure de riz. Purée of young rabbits with rice. Quartier d'agneau rôti. Roast forequarter of larmb. ÂAsperges au beurre, Asparagus with butter, Gelée au citron. Lemon jelly. Purée of young rabbits with rice. Roast your rabbits, cut off all the meat, chop it up, and pound in a mortar with a quarter the quantity of butter, apd pass through a fine hair sieve. Boil the bones and trimmings of the rabbits in stock and a little brown thickening, stir in suffcient of this liquid into the pounded meat to make a nice purée, and pour into a dish lined with either paste or boiled rice, garnish with soft-boiled eggs, and serve very hot. This purée must never be warmed after the stock has been added to it, as it quite spoils the flavour. Lemon jelly. Take one ounce of gelatine, half a pound of sugar, the juice of three fine lemons, and the peel of two of them, warm in two pints of water until the gelatine is dissolved, pass through a jelly-bag into a deep bowl, and when cold, whip on some ice until the jelly has thickened, pour into a mould, and leave in the refmgerator until set, Turn out of the mould before serving. MAY 16. Potage à l’oseille, Sorrel soup. Sole farcie aux fines herbes. Soles stuffed with mixed herbs. Rissoles de crêtes de coq et de Rissoles of cockscombs and truffles. truffes. Filet de bœuf rôti. Roast fillet of beef, Chicorée au jus. Stewed chicory. Soufflé glacé aux fraises. Iced strawberry soufflé. Soles stuffed with mixed herbs. Open your soles down the back, cut out a large piece of the back-bone and half boil in white wine ; when cold, stuff them with chopped parsley, chives and mushrooms, seasoned with pepper and salt and mixed with fresh butter, simmer in stock until cooked, and serve with their own sauce flavoured with lemon-juice. Rissoles of cockscombs and truffes. Scald and clean a dozen large cockscombs, boil in thin, white thickening (see 16th of April). When nearly cold cut into dice, and mix with chopped truffles which have been boiled in sherry, and moisten with reduced white thickening. Roll out some puff paste, cut into pieces about four inches in diameter, bake for a few minutes so as to brown one side, lay a spoonful of rissole meat in the centre of each piece of paste, moisten the edges with egg, fold them together, and press gently to make them stick ; dip each rissole into beaten eggs seasoned with salt and pepper, fry in boiling Lutter or lard, dish up in a pyramid, and garnish with fried parsley.