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

Eel pout à la Parisienne. Scrape and clean your eel pout, keep the livers, boil in mirepoix (see 4th of October), and serve, covered with oyster sauce, to which you have added the livers, chopped up into small pieces. Rice croquettes. Wash the rice, blanch it in boiling water, and soak in cold water until cool ; cook in boiling milk, with a little sugar and lemon peel, over a slow fire; stir the rice occasionally, so that it may not burn; when done spread it out about three inches thick on a wooden slab, leave until cold, cut it into squares, sprinkle with grated bread-crumb; roll into croquettes, dip into beaten yolks of egg, bread-crumb, and fry in boiling lard or butter. Serve very hot, sprinkled with powdered sugar. The rice may be flavoured with vanilla instead of lemon, if preferred. Baked barbel with Parmesan cheese. Prepare the same as baked brill (see 2 sth of March). Eggs with purée of sorrel. Make a purée of sorrel (see 23rd of December), use cream instead of stock for fast days, dish up, garnished with poached eggs. Potage Crécy au riz. Crécy soup with rice. Maquereaux grillés sauce ravigote. Broiled mackerel, ravigote sauce. Selle de mouton à la française. Saddle of mutton à la française. Terrine de foie gras. Pâté de foie gras. Pourpier en friture. Purslane fried in batter. Crème brûlée. Burnt cream, Faté de foie gras. Have a foie gras weighing about a pound and a half. Make some forcemeat with one pound of turkey breast, one pound of fresh pork, mixed herbs, laurel leaves, thyme, salt, pepper, and two heads of cloves, and pound well. Peel one pound of truffles carefully, and stick some large pieces into the foie gras. Line the bottom of a deep dish with some of the stuffing, lay the foie gras on this, surround it with the remainder of the truflles, fill up all interstices with the stuffing, and cover the whole with slices of bacon and laurel leaves. Cook the pie in, a bain-marie over a slow fire, keep the water at boiling point, but be careful none gets into the pie. It generally takes about an hour and a half to cook a pie ofthis size. Stick a! skewer into the centre, and if burning hot when taken St you will know that the pie is done. When cold, remove the slices of bacon and cover with a layer of lard. Some people prefer the pie baked in the oven, as they consider it has more flavour. If the pie is to be eaten immediately, calfs liver forcemeat (see next page) may be used, instead of turkey and pork. JUNE r2. Potage printanier aux œufs pochés. Spring soup and poached eggs. Petits pâtés au jus. Gravy patties. Côtelettes de mouton garnies de Mutton cutlets with French beans, haricots verts. Jambon rôti. Roast ham. Épinards au velouté. Spinach boïiled in velouté sauce, Flan de fruits. Open fruit tart. Gravy patties. Line some small moulds with light paste, and fill with whatever forcemeat fancied (several different recipes are given in this book}, cover the moulds with paste, egg over, and bake ; when dene remove the covers, scoop out the forcemeat, turn the patties out of the moulds, and fill them with well-seasoned, reduced gravy. Open fruit tart. Line a plain mould, about three inches deep, with short paste. Take some stoned cherries, sliced peaches, apricots, nectarines, and gooseberries, stir well in a bowl with some powdered sugar, pour into the mould, and bake in a quick oven ; crack the apricot stones, blanch the kernels, and garnish the tart with them. If the fruit seems too dry, pour a little clarified sugar over it before taking out of the oven. Calf’'s liver forcemeat.