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

Roast your joint of beef, and serve, garnished with forcemeat patties, Potage de mouton à l’oseille. Mutton soup with sorrel. Gigot bouilli sauce au câpres. Boiled leg of mutton, caper sauce. Canard aux olives. Duck and olives. Langue de bœuf à l’écarlate, Boiled pickled tongue. Petits pois à l’anglaise. Green peas à l’anglaise. Gelée de cerises, Cherry jelly. Pickled ox-tongue. Trim either a pig's or ox-tongue, singe it over hot cinders for a few seconds, skin it, and rub some saltpetre and coarse black pepper thoroughly into it, place in an earthenware pan with a close-fitting lid, cover the tongue with coarse salt, season with cloves, thyme, laurel leaves and whole black pepper ; keep it in pickle for a fortnight, turn and rub it every day, and as the salt begins to melt, add a few handsful to it. When ready to use, soak the tongue for two hours, and boil in water with onions, cloves, thyme, and laurel leaves, take off the fire when cooked, and leave in the stew-pan until cold. Serve cold. Mayonnaise sauce. Take four yolks of egg, a pinch of salt and white pepper, and a little grated nutmeg, stir quickly in a bowl with a wooden spoon, add a bottle of olive oil drop by drop, and flavour with a few drops of vinegar. If the sauce becomes too thick, stir in a little water. A teaspoonful of mustard is sometimes added to the Mayonnaise. Before serving, stir in a few chopped chervil or tarragon leaves. hi 4 Potage printanier. Spring soup. Perches grillés sauce moutarde. Broiled perch, mustard sauce, Palais de bœuf à la lyonnaise. Ox palates à la lyonnaise. Poulet rôti, cresson. | Roast,fowls and watercress. Haricots verts à l’anglaise. French beans à l'anglaise. Tarte de groseilles à maquereau. Green gooseberry tart. Ox palates à la lyonnaise. Blanch and trim the palates, place on the gridiron for a minute, skin them, and cook in white thickening (see 16th of April). When done, cut the palates into small pieces, stir them into a purée of onions (see r1th of December), and serve. Roast fowl. Cover your fowl with a buttered sheet of paper or with slices of bacon, roast, and a few minutes before taking off the spit; remove the paper or bacon. When a good colour, dish up the fowl, and garnish with watercress. Shrimp sauce. Boil a quart of shelled shrimps for five minutes in half a pound of melted butter and a tablespoonful of anchovy butter, flavour with the juice of a lemon, stir well, and serve in a sauceboat. Trout, Geneva sauce. Boil the trout in court-bouillon (see 18th of April), and hand Geneva sauce with them. Geneva sauce, Stir a lump of butter the size of an egg and a dessertspoonful of flour in a saucepan over the fire until brown, moisten with a tumblerful of red wine and a tumbler and a half of the liquor in which the trout is boiling, flavour with three sliced onions, a bouquet of mixed herbs, salt, pepper, and a few chopped mushrooms ; simmer for half an hour, and just before serving, add either a wine-glassful of Madeira or a teaspoonful of brandy; pass through a tammy, and serve. N Potage de concombre au consommé Cream soup with cucumber. lié. Selle de mouton en broche, Roast saddle of mutton. Canard au Père Douillet. Braised duck au Père Douillet. Goujons frits. Fried gudgeon. Épinards à la maître d'hôtel. Spinach à la maître d'hôtel, Macédoine de fruits. Macédoine of fruit. Roast saddle of mutton. Wrap up the saddle in buttered sheets of paper, fix it on to the spit with skewers so that it may not turn, and roast for two or three hours, according to the size of the joint, serve with its own gravy or a purée of haricot beans à la Bretonne. Braised duck au Père Douillet.