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

Split your pigeons open down the backs, stuff with their livers chopped up with bacon, bread-crumbs soaked in milk, chopped herbs, salt and pepper. Warm some butter in a saucepan; when brown add a little chopped bacon and the pigeons, moisten with half a tumberful of water, season with two onions, a bouquet of herbs, salt and pepper; add a pound of green peas, and simmer over a slow fire for an hour. Remove the ‘bouquet of herbs, and dish up the pigeons on the peas. The sauce must not be too thin. An excellent pudding. Take a pound of finely-chopped suet, one pound of stoned raisins, one pound of currants, eight yolks of egg, four whites of egg, half a pound of bread-crumb, one pound of flour, one pound of sugar, half a teaspoonful of grated nutmeg, a dessert-spoonful of powdered ginger, a pinch of salt, half a tumblerful of rum, some strips of mixed peel, and the grated peel of a lemon. Whip up the eggs, add a little milk, and stir into the remainder of the ingredients, if too thick moisten with milk; tie up in a pudding-cloth, and boil for five or six hours. Serve with either rum or Madeira sauce. \ MAY 20. Potage aux herbes. Herb soup. Morue à la béchamel. Cod, béchamel sauce. Œufs brouillés aux pointes d’as- Buttered eggs with asparagus perges. heads. Pâté de saumon. Salmon pie. Marinade de fonds d'artichauts. Fried bottoms of artichokes. Flan de cerises. Open cherry tart. Herb soup. Take some white beet, lettuce, sorrel, and purslane-leaves, wash and dry them, warm in butter, stir in a little flour, moisten with water, thicken with yolks of egg, and pour on to toasted bread-crusts. Keep the largest pieces of vegetable to lay on the top. Cod, béchamel sauce. Take a large lump of butter, a dessert-spoonful of flour, salt, black pepper, a pinch of grated nutmeg, chopped parsley and chives, stir into a tumblerful of cream, and leave on the fire until it boils, if too thick add a little more cream. Boil your cod in salt and water, break into flakes, and dish up in a pyramid, covered with the sauce, Buttered eggs or omelet, with asparagus heads. Blanch some asparagus heads, cut them into small pieces, and warm in white thickening, seasoned with chopped parsley, chives, salt and pepper; when cooked add a little milk, and pour, quite hot, over your eggs, which have been beaten and stirred in a saucepan over the fire, until done. Prepare the asparagus in the same manner if required for an omelet. N'AWP2r. Potage de riz à la paysanne, Peasant soup with rice, Petits pâtés aux rognons, Kidney patties. Lamproie au suprême, Jugged lamprey. Bœuf à la mode, Bœuf à la mode. Poulets rôtis. Roast fowls. - Haricots verts au beurre, French beans with butter. Soufflé à la vanille, Vanilla soufflé. Kidney patties. Remove the skin and fat from your kidneys, and cut up into slices about a quarter of an inch thick, warm in melted butter seasoned with salt, pepper, and a pinch of grated nutmeg, and stir well Line some patty pans with puff paste, fill with the kidneys, and cover with a piece of paste large enough to go over the sides of the patty pans, and moisten the edges with water. Bake, and when done lift up the covers, fill the patties with velouté (see 23rd of August), replace the covers, and serve immediately. Jugged lamprey. Cut up a lamprey into large pieces, and brown in butter ; add some truffles and morels; when a good colour moisten with a tumblerful of red wine, season with salt, pepper, and a pinch of sugar. Serve with its own sauce, and garnish with sippets of fried bread. Cream sauce. Melt half a pound of butter, add a little flour, salt, pepper, and a pinch of grated nutmeg ; stir until quite thick, add a pint of cream and a little chopped parsley, leave on the fire for five minutes, and serve.