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

Cut up some pieces of cold roast chicken, soak for an hour in vinegar, salt and pepper, dip into batter, and fry in boiling lard. Dish up, garnished with fried parsley. Hand tomato sauce in a sauceboat. Cm ‘ Potage paysanne. Peasant soup. . Abatis de volaille. Turkey or chicken giblets. Rosbif garni de pommes nouvelles. Roast beef and new potatoes, Langouste sauce au homard. Sea crayfish, lobster sauce. Fèves à la sarriette. Broad beans with cream. Omelette aux cerises. Cherry omelet. Turkey or chicken giblets. Take either some turkey or chicken giblets, gizzards, and livers, scald, clean, and cut them up into pieces, do not use the heads. Warm in a saucepan with butter; when brown, add five ounces of bacon, cut into four pieces, brown them also ; remove the giblets and bacon, stir a little flour into the butter, and when thick add two tumblersful of water ; season with salt, pepper, thyme, laurel-leaves, and an onion stuck with cloves ; simmer the giblets in this sauce for two hours. Blanch a dozen turnips in boiling water for a quarter of an hour, drain and add to the stew, with some sliced carrots, potatoes, chopped celery, and two lumps of sugar; when cooked, clear the sauce of all grease and serve very hot. Braised sheep’s tongues. Scald the tongues and lard them, braise (see 28th of May), and when cooked, pass the sauce and vegetables through a tammy ; pour over the tongues and serve, garnished with either gherkins or capers. Chopped asparagus with cream. Cut up some green asparagus into small pieces, blanch in boiling water for three minutes, simmer in a saucepan for half an hour, with butter, a lump of sugar, an onion, and not more than three tablespoonsful of water ; remove the onion, and thicken the sauce with either yolks of egg or cream. ——_—_—— —— ——— Potage à la purée de lentilles. Purée of lentils. Truite à l’espagnole. Trout à l’espagnole. Pigeons en compote. Stewed pigeons. Gigot de mouton rôti. Roast leg of mutton. . Haricots verts sautés, French beans with butter, Flan de cerises, Open cherry tart. Purée of lentils. Prepare the same as pea soup (see 23rd of January). Trout à l’espagnole, Clean and scale your trout, stuff them with fresh butter, mixed with chopped parsley, chives, eschalots, salt and pepper; soak for an hour in olive oil, seasoned with parsley, chives, thyme, laurel-leaves, salt, and whole black pepper. Dip some paper in the oil, cover with as much of the seasoning as possible, wrap round the trout and broil; when cooked, remove the paper and herbs, and serve, covered with anchovy sauce, Stewed pigeons. Cook some dice of bacon in butter; when a good colour remove them, and brown your pigeons in the same butter ; sprinkle them with flour, moisten with stock, add the pieces of bacon, a bouquet of mixed herbs, and some mushrooms; when the pigeons are three quarters cooked, add some young onions, which have been browned in butter and slightly sprinkled with sugar ; when the pigeons are cooked, remove the bouquet of herbs, skim all the grease off the sauce, and serve, garnished with fried sippets of bread, Potage aux œufs pochés. Clear soup with poached eggs. Pièce de bœuf sauce Robert, Boïled beef, sauce Robert. Carpe à la bière. Carp boiled in beer. Quartier d'agneau rôti. Roast forequarter of lamb. Pommes sautées. Fried potatoes. Flan de fraise. Open strawberry tart. Clear soup with poached eggs. Poach some eggs, and add them to your stock in the soup tureen. Hand the vegetables which have flavoured the stock in a separate dish, Carp boiled in beer.