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

NAN Potage à la purée de pois verts. ' Purée of green peas. Maquereaux aux groseilles vertes. Mackerel stuffed with green gooseberries. Poulet Marengo. Chicken à la Marengo. Porc frais rôti. Roast pork. Salade de légumes. Vegetable salad. Croquantes. Croquantes, or almond toffee. Mackerel stuffed with green gooseberries. Pick and seed some halfripe gooseberries, mix with a few pieces of fresh herring, chopped herbs, salt and cayenne pepper; stuff your mackerel with this, and boil in salt and water, season with sliced onions, carrots, and turnips ; when cooked, drain the fish, and serve with green gooseberry sauce. Green gooseberry sauce. Pick and seed two large handsful of green gooseberries, soak in boiling water and salt, drain and warm in melted butter seasoned with chopped parsley, salt, pepper, and a pinch of grated nutmeg ; just before serving, stir in a little double-cream. The celebrated ‘ Mackerel Gooseberry ” took its name from this sauce, which is of very old origin. Croquantes, or almond toffee. Blanch and dry a pound of Jordan almonds, cut up each almond into five or six pieces, and bake in a slow oven until a golden colour. Boil three-quarters of a pound of sugar to the snap, add your almonds, take the saucepan off the fire, stir the sugar and almonds well together, butter several small moulds, and line with the toffee as thin as possible. To avoid burning your fingers, use the slice of a lemon to smooth it round the mould. Some cooks pour the hot toffee into a buttered dish and cut it into squares. The sugar may be coloured with cochineal if preferred. Anchovy butter. Skin and scrape some well-soaked anchovies, pass through a hair sieve, and stir into the same quantity of butter as there is paste. \ MAY 18. Potage purée Crécy. Crécy soup. Merlans grillés. Broiled whiting. Épaule d'agneau glacée. Glazed shoulder of mutton, Poulets rôtis. Roast fowls. Pois au lard. Peas and bacon. Croquenbouche. = Croquenbouche. Broiled whiting. Scale, clean out your whiting, cut two or three slits down the sides, dip into olive oil, sprinkle with salt and pepper, and broil over a slow fire, turn the fish several times, and dish up carefully, covered either with white caper sauce or tomato sauce, Peas and bacon. Cut up either some lean ham or bacon into dice, warm in butter, and when nearly done, moisten with stock, add your peas and a bouquet of herbs, chives, salt and pepper, cook over a slow fire, and take out the bouquet of herbs before serving. Croquenbouche. This name is given to all large set pieces for suppers or dinners, such as nougats, cakes, oranges, or nun’s sighs, which have been covered with sugar, boiled to the Snap, SO as:to give a brilliant appearance, ‘The real meaning of croquenbouche is “crackle in the mouth.” Nougat, Prepare the same as croquantes (see 17th of May), only do not spread out so thin, a ———— MAY 10. Potage au vermicelle. Vermicelli soup. | Barbue sauce hollandaise, Brill, Hollandaise sauce. Pigeons aux pointes d’asperges. Stewed pigeons and asparagus heads. Gigot rôti. Roast leg of mutton. Choux-fleurs au gratin, Baked cauliflower with bread- | crumbs. Pouding excellent. Excellent pudding. Stewed pigeons with asparagus heads. Stew the same as pigeons and green peas (see below); but the asparagus taking a shorter time to cook must be added only a few minutes before taking off the fire. Stewed pigeons and green peas.