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

This is a very old and good recipe. Line a fish-pan with slices of bacon, chopped onions, eschalots, carrots, and mixed herbs; put in the carp, sprinkle with salt, and pour in sufficient beer to cover about three quarters of the fish ; lay a sheet of buttered paper over it, and place the fish-pan in a moderate oven, turn the fish in half an hour ; when cooked remove the carp ; pass the sauce through a tammy, clear of all grease, and warm in a saucepan; as soon as it boils, stir in some stale grated bread-crumbs ; take off the fire, continue stirring until quite thick; pass through a hair sieve and pour over the Carp, which must be previously garnished with stewed lettuces, young onions, mushrooms, and fish quenelles. If any sauce remains, hand it in a sauceboat, Potage au vermicelle. Vermicelli soup. Perches grillées sauce à la moutarde. Boiled perch, mustard sauce. Noix de veau piquée à la flamande. Larded chump of veal à la flamande. Caneton rôti. - Roast duckling. Petits pois en cosses, Green peas boiled in their shells. Crème au thé. Tea cream. Green peas boiled in their shells. There is a pea now cultivated which, when young, has such tender shells, that they are able to be eaten as well as the peas. Boil for half an hour in water, drain, and warm in butter ; stir in some cream, thicken with yolks of egg, and flavour with a few drops of vinegar. Sheeps’ trotters, Robert sauce. Boil the trotters in salt and water; when done, drain, and simmer for three quarters of an hour in Robert sauce ; season with salt and pepper, and just before taking off the fire stir in a teaspoonful of mustard. Roast beef with potatoes. Roast your joint of beef, and serve with its own gravy. Boil some potatoes, warm them in melted butter, sprinkle with chopped parsley, and hand in a separate dish. Tea cream. Warm a pint of cream until reduced to half the quantity ; add a small teacupful of strong téa, three yolks of egg, and a little sugar, stir well, pass through a fine cloth, and pour into a large mould or several small ones; cook in a bain-marie until set. Potage purée de pois verts. Purée of green peas, Bœuf à la mode. Bœuf à la mode. Pâté chaud de godiveau. Hot forcemeat pie. Pigeons rôtis. Roast pigeons. pinards au velouté. Spinach boiled in velouté sauce, Tartlettes aux cerises. Cherry tartlets, Bœuf à la mode, Lard a rump-steak with well-seasoned bacon ; if preferred, the steak can be cut into squares about the size of the palm of your hand; place in a deep dish or bowl, season with salt, pepper, a bouquet of mixed herbs, and a head of garlic ; place the bowl in a large stew-pan half full of boiling water, and cook over a slow fire; as soon as the gravy begins to come out of . the meat, cover it with slices of bacon, make a larger fire, and keep it up until the steak is thoroughly done; just before taking off the fire add a tumblerful of red wine, pass the sauce through a tammy, reduce, and pour over the beef If the “bœuf à la mode ” is to be eaten cold, use equal quantities: of veal and bacon to cover it, substitute a liqueur-glassful of brandy for the red wine, and cut the steak into squares, as the glaze will cover them better. Fried soles. Clean and skin your soles ; if preferred, they can be filleted À dip them into milk, sprinkle with flour, fry in boiling lard ; when a good colour, dry in a cloth, and serve, garnished with parsley. JUNE to. Potage aux lazagnes. Italian paste soup. Raiïe au beurre noir. Skate, black butter sauce. Lottes à la parisienne. Eel pout à la parisienne. Buisson d’écrevisses. Crayfish. Œufs à l’oseille. Eggs with purée of sorrel. Salade de légumes. Vegetable salad. Croquettes de riz. Rice croquettes.