Brill, béchamel sauce.
Soak your brill in fresh water for two hours, drain, and cover
with salt in a deep dish for an hour. Boil in boiling salt and
water for twenty or twenty-five minutes✪ Brill à la Béchamel over a slow fire. Be
Careful that the fish does not break. Hand some béchamel
sauce in a sauceboat (see 16th of August).
Roast fowl à la sucking-pig.
Roast your fowl before a good fire; when nearly cooked, set
fire to a lump of lard wrapped up in a piece of paper✪ Roast fowl à la sucking-pig, which
hold in a large iron spoon, let the melting lard drop on the
fowl, this will produce a crackly skin like that of à roast
sucking-pig.
Stuffed artichokes à la barigoule,
Trim and wash your artichokes, fill them with a stuff
ing composed of chopped mushrooms, eschalot, parsley,
and bacon; the stuffing having first been warmed in fresh
butter and seasoned with salt and pepper. Tie a piece of
String round each artichoke, and simmer in a saucepan lined
With bacon ; sprinkle with salad oil✪ Stuffed artichokes à la barigoule, and serve with their own
sauce reduced,
B
2 THE 366 BILLIS OF FARE.
nn DU LR ETES
JANUARY 2.
Potage à la julienne, Julienne soup.
Anguille à la minute, Eels à la minute.
Selle de mouton garnie de rissoles. Braisedsaddleofmuttonwithrissoles
Mauviettes rôties. Roast larks.
Laitues farcies. Stuffed lettuces.
Flan de crème meringuée. Open tart of frangipane.
Julienne soup.
Cut up equal quantities of turnips, carrots, and celery into
small strips, warm over a slow fire in a little fresh butter until
slightly browned; add some strips of leek, lettuce, sorrel-
leaves, chervil, and a small lump of sugar. Boil these vegetables
in your stock over a slow fire for an hour ; shortly before serving
add, if in season, a tablespoonful of green peas and a handful
of asparagus heads. Clear the soup of all fat, and pour into a
soup-tureen on slices of fried bread crust✪ Julienne soup.
Eels à la minute.
Skin your eels and cut into pieces ; boil in salt and water for
ten or fifteen minutes according to the size of the eels, place
on a dish, pour some hot maître d'hôtel sauce (see 23rd of March)
over them, add a few drops of lemon juice, and garnish with
hot boiled potatoes.
Braised saddle of mutton with rissoles.
Braise the saddle of mutton (see braise 28th of May) and
serve with the gravy reduced, garnish with rissoles (see 25th
of January).
THE 366 BILLS OF FARE. 3
RME NP.
JANUARY 3.
Potage brunoise aux pâtes d'Italie. Brunoiïse soup with Italian paste.
Morue à la crème. Slices of cod with cream sauce.
Côtes de. bœuf braisées, garnies de Braised ribs of beef with patties.
petits pâtés.
Perdreaux rôtis. Roast partridges.
Marinade de choux-fleurs, Cauliflower fritters.
Compôte de poires. Compôte of pears.
Brunoise soup.
Slice some carrots, turnips, leeks, celery, and onions, wash and
drain them ; warm in a saucepan, with some fresh butter until
brown; add a little stock and reduce to a glaze, pour into
the necessary quantity of clear soup, and, when boiling, add
some Italian paste, which has been boiled separately.
Slices of cod with cream sauce.
Soak a salted cod’s tail and boil in boiling water, drain and
cut it up into slices. Melt half a pound of butter in a sauce-
pan, thicken with a little flour, and flavour with pepper and a
very little nutmeg; when of a proper substance add a pint of
cream and some finely chopped parsley✪ Slices of cod with cream sauce, stir over the fire for
five minutes, add the slices of fish, simmer for ten minutes,
and serve,
Cauliflower fritters.
Blanch your cauliflower, break into pieces and dip into
thick white sauce (see 31st of January), leave until cold, and
see that they are thoroughly covered with the sauce; take
each piece separately in a spoon, dip into batter (see 13th of
November), and fry in boiling lard or butter. Serve very hot,
garnished with fried parsley.
4 THE 366 BILLS OF FARE.
RE ——_—2
JANUARY 4.
Page 7 · 9 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Brill, béchamel sauce.
Soak your brill in fresh water for two hours, drain, and cover with salt in a deep dish for an hour. Boil in boiling salt and water for twenty or twenty-five minutes over a slow fire. Be Careful that the fish does not break. Hand some béchamel sauce in a sauceboat (see 16th of August).
Roast fowl à la sucking-pig.
Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped up in a piece of paper, which hold in a large iron spoon, let the melting lard drop on the fowl, this will produce a crackly skin like that of à roast sucking-pig.
Stuffed artichokes à la barigoule,
Trim and wash your artichokes, fill them with a stuff ing composed of chopped mushrooms, eschalot, parsley, and bacon; the stuffing having first been warmed in fresh butter and seasoned with salt and pepper. Tie a piece of String round each artichoke, and simmer in a saucepan lined With bacon ; sprinkle with salad oil, and serve with their own sauce reduced,
B
nn DU LR ETES
Potage à la julienne, Julienne soup. Anguille à la minute, Eels à la minute. Selle de mouton garnie de rissoles. Braised saddle of mutton with rissoles Mauviettes rôties. Roast larks. Laitues farcies. Stuffed lettuces. Flan de crème meringuée. Open tart of frangipane.
Julienne soup.
Cut up equal quantities of turnips, carrots, and celery into small strips, warm over a slow fire in a little fresh butter until slightly browned; add some strips of leek, lettuce, sorrel leaves, chervil, and a small lump of sugar. Boil these vegetables in your stock over a slow fire for an hour ; shortly before serving add, if in season, a tablespoonful of green peas and a handful of asparagus heads. Clear the soup of all fat, and pour into a soup-tureen on slices of fried bread crust.
Eels à la minute.
Skin your eels and cut into pieces ; boil in salt and water for ten or fifteen minutes according to the size of the eels, place on a dish, pour some hot maître d'hôtel sauce (see 23rd of March) over them, add a few drops of lemon juice, and garnish with hot boiled potatoes.
Braised saddle of mutton with rissoles. Braise the saddle of mutton (see braise 28th of May) and serve with the gravy reduced, garnish with rissoles (see 25th of January).
RME NP.
Potage brunoise aux pâtes d'Italie. Brunoise soup with Italian paste. Morue à la crème. Slices of cod with cream sauce. Côtes de. bœuf braisées, garnies de Braised ribs of beef with patties. petits pâtés. Perdreaux rôtis. Roast partridges.
Marinade de choux-fleurs, Cauliflower fritters. Compôte de poires. Compôte of pears.
Brunoise soup.
Slice some carrots, turnips, leeks, celery, and onions, wash and drain them ; warm in a saucepan, with some fresh butter until brown; add a little stock and reduce to a glaze, pour into the necessary quantity of clear soup, and, when boiling, add some Italian paste, which has been boiled separately.
Slices of cod with cream sauce.
Soak a salted cod’s tail and boil in boiling water, drain and cut it up into slices. Melt half a pound of butter in a saucepan, thicken with a little flour, and flavour with pepper and a very little nutmeg; when of a proper substance add a pint of cream and some finely chopped parsley, stir over the fire for five minutes, add the slices of fish, simmer for ten minutes, and serve,
Cauliflower fritters.
Blanch your cauliflower, break into pieces and dip into thick white sauce (see 31st of January), leave until cold, and see that they are thoroughly covered with the sauce; take each piece separately in a spoon, dip into batter (see 13th of November), and fry in boiling lard or butter. Serve very hot, garnished with fried parsley.
RE ——_—2
Records on this page
Brill à la BéchamelRoast Fowl à la Sucking-PigRoast fowl à la sucking-pigStuffed artichokes à la barigouleJulienne soupEels à la minuteSlices of cod with cream sauceCauliflower frittersBrunoise soup