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

Cut a pound and a quarter of calfs liver into dice, add them to three quarters of a pound of melted lard, season with salt, pepper, mixed spicé, and laurel leaves ; stir over a quick fire with a wooden spoon for at least four minutes ; leave until cold, pound, and pass through a tammy, when it will be ready for use, Potage À la julienne. Julienne soup. Matelote de carpe et d’anguille, Stewed carp and eel. Queues de bœuf à la Sainte-Mene- Ox-tail soup à la Sainte-Menehould. hould, Volaille rôtie. Roast fowl. Petits pois à la parisienne, Green peas à la parisienne, Carottes au sucre. Carrots stewed in sugar and cream. Ox-tail à la Sainte-Menehould. Cut the tail into joints, and cook in stock; when done, sprinkle with salt and pepper, dip into melted butter and bread-crumb, repeat this, and either bake or broil Dish up . on stewed red cabbage, or a purée of green peas, or with Italian or piquante sauce. Green peas à la Parisienne. Shell some small green peas, wash them, and boil over a moderate fire for half an hour in a little water, season with salt, butter, a pinch of powdered sugar, a bouquet of parsley, and some young onions ; when done remove the parsley and onions, stir in a lump of butter, mixed with a little flour, and, when melted, serve. Carrots stewed in sugar and cream. Boil some fine carrots in water, and leave on the fire until the water is nearly all absorbed, mash the carrots, add a little milk, a tablespoonful of potato flour, a pinch of powdered sugar, and some dried orange flowers. Stir in sufficient eggs to thicken the sauce, but reserve a third of the whites, whip them up with some fresh butter, add to the carrots, place the saucepan in the oven, and, when done, pour into a deep dish, sprinkle with sugar, and serve very hot, JUNE 1x4. Potage à la Brisse, Soup à la Brisse. Rosbif sauce raifort. Roast beef, horseradish sauce. Vol-au-vent à la financière, Vol-au-vent à la financière, Brochet piqué à la broche. Roast larded pike. Fondue au fromage. Fondue of cheese. Bavarois au café. Eavarian coffee cream. Soup à la Brisse. This soup, which is composed of chicken stock with dice of vegetable cream, is a charming addition to the culinary art. Take some asparagus, for example, boil it, pass sufficient through a fine hair sieve to fill a wine-glass, beat up two eggs and a pinch of grated nutmeg in a bowl, add two wine-glassesful of chicken stock and the purée of vegetable, stir well and pass through a tammy. Butter a plain mould, pour in the purée, and cook in a bain-marie; when done, take off the fire, and when set, turn the cream out of the mould and cut it up into dice, place them in your soup-tureen, and pour the necessary quantity of chicken stock over them. À variety Of different coloured creams can be obtained by making them of carrots, turnips, beetroot, or peas ; of course, cooking them in separate moulds. Fried purslane à la Milanaise. Soak some branches of purslane for several hours in lemon- juice, with a little powdered sugar and a stick of cinnamon. Dip into batter, and fry in boiling lard over a moderate fire. JUNE re. Consommé au macaroni avec Par- Maccaroni soup with Parmesan mesan. cheese, Choucroûte garnie. Stewed pickled cabbage and oysters. Oreilles de veau à l'italienne. Calfs ears à l'italienne. Lapereaux rôtis. Roast young rabbits. Artichauts sauce au beurre. Artichokes with butter sauce. Compote de groseilles. Compote of gooseberries. Caif’s ears à l’Italienne.