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

MAY 30. Potage purée de pommes de terre, Purée of potatoes with chervilchiffonnade de cerfeuil, leaves. Lottes en matelote. Stewed eel pout. Pâté chaud de légumes. Hot vegetable pie, Homard à la broche, Roast lobster. Œufs à la crème. Eggs with cream, Glaces au four. Baked ices. Stewed eel pout. Clean out your eel pout and keep the livers; warm them in butter, moisten with white wine, and season with young blanched onions, a bouquet of mixed herbs, salt and pepper ; when nearly done add the livers and some carp’s roe ; simmer over a slow fire until cooked. Dish up each eel pout on a slice of toast, and cover with their own sauce. Baked ices. During the visit of the Chinese Ambassadors to Paris their Excellencies’ chef exchanged civilities with the chef of the Grand Hotel, and amongst other things taught him how to bake either ginger or vanilla ices; and the following recipe will show how this delicious sweet is prepared. Make your ice very firm, roll out some light paste thin, and cut it into small squares, place a spoonful of ice in the centre of each piece of paste, and fold it up carefully so that no air may get in, and bake. The paste will be cooked before the ice can melt. In this dish gourmands have the pleasure of eating hot light paste, whilst their palates are cooled by the refreshing ice, MAPS Tr: Potage au petits pois. Green pea soup. Pâté chaud de saumon. Hot salmon pie. Côtelettes de mouton jardinière, Mutton cutlets à la jardinière, Jambon glacé, Glazed ham. Salade de légumes, Vegetable salad, Beignets de pommes. Apple fritters. Green pea soup. Boil your peas in boiling salt and water ; when cooked, stir in à large lump of butter, and pour over fried crusts of bread ; sprinkle with sugar. Hot salmon pie. Line a mould with hot-water paste. Warm some slices of salmon in butter, and season with salt, pepper, and finelychopped herbs. Lard the salmon with fillets of anchovy and lay them in the mould, cover with hot-water paste, egg over, and bake ; when done, take off the cover and fill up the mould with the following sauce. Take some court-bouillon (see 18th of April), season it with chopped eschalots and parsley, stir in - a little flour and butter, warm, and pour over the fish. It is customary to serve hot pies without the cover of paste, and to garnish them with crayfsh. Anchovy sauce. Clean and bone your anchovies, cook in a tumblerful of stock, and stir in a little flour and butter as soon as the sauce boils. Serve it in a sauceboat, Potage Solférino. Solferino soup. Barbillons grillés au beurre fondu. Broiled barbel with melted butter. Noix de bœuf braisée. Braised chump of beef. Pigeons rôtis. Roast pigeons. Fèves de marais à la crème, Broad beans with cream. Tartes aux cerises. Cherry tartlets. Solferino soup. Take equal quantities of haricot beans, French beans, young potatoes, young carrots, green peas, three or four tablespoonsful of purée of tomato, chopped parsley, chives, and celery ; boil in stock, and pour over toasted bread-crusts. Braised chump of beef. Prepare a braising-pan (see 28th of May), and put in a chump of beef (be careful that it is well covered, as it is a very dry joint), moisten with white wine and two wine-glasses of brandy, fix the lid on very tight, and cook over a slow fire. When done, place the beef on a dish, pass the sauce and vegetables through a tammy, clear of all grease, reduce it to a thin glaze, and pour over the beef. ; Broad beans with cream. Pick out the youngest and smallest beans and blanch them. If the beans are old they must be peeled. Boil them in milk, with some butter, chopped parsley, and salt; thicken the sauce with two whipped yolks of egg, and stir in a little cream.