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

Potage de riz à la purée de carottes. Purée of carrots with rice. Surmulet à la sauce matelote. Red mullet, matelote sauce. Escalopes de lapereaux aux pointes Scalloped young rabbits with d'asperges. asparagus. Pintade rôtie. Roast guinea-fowl. Navets au jus. : Stewed turnips. Beignets de fraises. Strawberry fritters. Scalloped young rabbits with asparagus. Scallop your rabbits and cook in fresh butter; boil the trimmings and bones in stock, reduce, pass through a tammy, add a little white thickening, a lump of butter, a pinch of grated nutmeg, salt and pepper; stew some asparagus heads which have been blanched in this sauce, dish up the scallops, and pour the asparagus over them. Stewed turnips. Peel and wash the turnips, boil in water, drain, and warm in butter with a little powdered sugar. When brown, remove the turnips, moisten the sauce with stock, season with a bouquet of mixed herbs, salt and pepper ; reduce, skim off all grease, and pour over the turnips. Stuffed anchovies. Split open your anchovies, wash them in white wine and bone them. Mix some chopped fish, bread-crumbs, and yolks of egg together, stuff the anchovies with this, dip into batter, fry, and serve, garnished with fried parsley. ————————… …—.— —.— —. —— — . ——_———— Vermicelle à la hollandaise, White vermicelli soup. perlans frits. Fried smelts. Poulet à la Marengo. Chicken à la Marengo, Filet de bœuf rôti. Roast fillet of beef. pinards à la crème, Spinach and cream. Compote d’abricots, Compote of apricots. White vermicelli soup. Boïl the vermicelli in either chicken or veal broth, pass through a tammy, add the necessary quantity of either cream or milk, stir in some yolks of egg, warm, and serve. For fast days boil the vermicelli in milk. Chicken à la Marengo. Cut up a chicken into joints, and cook in olive oïl and a little salt, put in the legs before the other pieces, as they take longer to cook. When a good colour and nearly done, add a bouquet of mixed herbs, pepper, mushrooms, and some slices of truffles ; place the chicken on a dish, and add the oil drop by drop to some Italian sauce; stir the whole time. When warm, pour over the chicken, and garnish with fried eggs and sippets of fried bread. If preferred, clarified butter may be used instead of oil. Compôte of apricots à la minute. Cut your apricots into halves, remove the stones, and boil in melted sugar for three minutes ; skim, flavour with orangejuice, and serve when cold. Eggs with cream sauce. Warm some cream sauce, add your sliced hard-boiled eggs, and serve. Cream sauce. Mix a little flour into half a pound of butter, season with pepper and a pinch of grated nutmeg, stir over the fire until thick, add a pint of cream and some chopped parsley, and leave on the fire for five minutes. Potage de riz au consommé, Clear soup with rice, Carrelets au gratin, Baked plaice. Poulets à l'italienne, Chickens à l'italienne. Quartier d'agneau rôti. Roast forequarter of lamb. Asperges en petits pois, Chopped asparagus with cream. Tourte aux abricots. Apricot tart. Chickens à l’Italienne. Chop up the livers of your chickens with some parsley, chives, mushrooms, scraped bacon, a lump of butter, mixed herbs, and spice ; stuff the chickens with this, brown for a few minutes in a little butter, cover with slices of bacon and buttered paper, and roast. Blanch some parsley, chive and tarragon-leaves, drain carefully, chop very fine, and place in a saucepan with a tumbler of white wine, half a tumbler of olive oil, two chopped anchovies, half a lemon cut up into dice, a pinch of coarse black pepper and salt; warm and thicken with gravy and four yolks of egg. When the chickens are roasted, dish up, and pour this sauce over them. Serve very hot. Chicken fritters.