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

Potage purée de pois aux croûtons. Purée of green peas with toast, Côte de bœuf braisée garnie de Braised ribs of beef and stuffed tomates farcies. tomatoes, Croquettes de poisson. Croquettes of fish. Caneton de Rouen rôti. Roast duckling. Artichauts à l’essence de jambon, Artichokes with essence of ham. Soufflé glacé, vanille et chocolat. Iced coffee and vanilla soufflé, Stuffed tomatoes. Dip your tomatoes into boiling water for a minute, peel, make a hole near the stalk, scoop out the centre of the tomatoes with a small spoon, and place them on a buttered or oiled sheet of paper in a baking tin. Make a stuffing with sausagemeat and very thin tomato sauce, fill the tomatoes with this, sprinkle with grated bread-crust, and bake, Serve as soon as the stuffing is browned. Burnt cream. Warm four fine yolks of egg and a pinch of flour, stir well and add a pint of milk gradually, flavour with cinnamon and dried lemon peel; if required to be very nice, flavour with pounded pistachio nuts, almonds, or macaroons, and a little orange-flower water. Continue stirring until cooked, be careful the cream does not burn. Put a silver or tin dish in the oven, sprinkle the bottom of it with powdered sugar, moisten with a little water, and when the sugar is browned, add the cream, and serve immediately. SE Potage à la parisienne, Parisian soup. Matelote d’anguilles. Stewed eels. Poulet sauté. Brown fricassée of fowl. Rosbif d'agneau à la broche, Roast larded hindquarter of lamb. Pommes de terre nouvelles sautées. New potatoes warmed in butter. Compote d’abricots. Compote of apricots. Roast larded hindquarter of lamb. _ Scald the lamb, remove the skin from all the fleshy parts, lard the meat which has been skinned very fine, skewer the lamb so as to keep it a good shape, wrapin a buttered sheet of paper, and roast. When done, remove the paper and glaze the meat wherever larded with strong meat glaze, and serve with clear gravy. Compote of ripe apricots. If very ripe, do not peel your apricots; cut them into halves, remove the stones, boil in water until quite soft, drain and leave until cold ; stew them in clarified sugar, skim, and if, when the apricots are done, the syrup is not sufficiently thick, remove the fruit, and boil the sugar until a proper substance, pour over the apricots, garnish with the kernels, and serve when cold. Green gooseberry sauce. Boil your gooseberries in hot melted butter, a little sorreljuice, and season with powdered ginger, salt, and pepper. a ———— Potage à la purée de pois verts. Purée of green peas. Carpe à la marinière, Carp à la marinière. Vol-au-vent d'œufs. Vol-au-vent of eggs. Homard à la broche, Roast lobster. Macaroni à l'italienne. Maccaroni cheese. Flan d’abricots à la Metternich. Open apricot tart à la Metternich. Carp à la marinière. Cook the same as mussels à la marinière (see 31st of July). Maccaroni cheese. Boil your maccaroni in salt and water, Lay alternate layers of the boiled maccaroni and grated Parmesan cheese in a deep dish, moisten with gravy, and when the dish is quite full, pour some melted butter over it; allow half a pound of butter to every two pounds of maccaroni. Warm in the oven, and serve. Open apricot tart à la Metternich. Line a plain mould with short paste ; peel some fine apricots very carefully, remove the stones and lay the fruit in the mould, separate each apricot by four stoned cherries, sprinkle with sugar and bake. Pound half of the apricot kernels and all those of the cherries, stir into a little cream until thick, sweeten with powdered sugar, pour over the apricots and serve, not too hot. This is a most delicious sweet. Consommé aux laitues. Clear soup with lettuce leaves.