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

Truss your duck, cover with slices of bacon, and braise it (see 28th of May), moisten with equal quantities of white wine and stock, and add some slices of lemon; when cooked, remove the duck, reduce the sauce, pass through a tammy, and pour over the bird. Spinach à la maître d'hotel. Boil your spinach in boiling water. When done, soak in cold water for two minutes, drain, and cut it up into large pieces, warm it in a saucepan, season with salt, pepper, and a pinch of grated nutmeg; when quite hot, add a lump of butter ; stir until quite melted, and serve. Piquante sauce. Stir a little stock into some brown thickening, add three tablespoonsful of vinegar, one tablespoonful of chopped eschalots, a bouquet of parsley, black pepper, and a laurel leaf; reduce, add a little salt, if necessary; pass through a tammy, and serve. For fast days use water instead of stock, Re RE de MAR me dl 04 Potage Saint-Germain. Soup à la Saint-Germain. Soles au vin blanc. Soles boïled in white wine. Aloyau de bœuf à la provençale. Sirloin of beef à la provençale. . Pigeons rôtis. Roast pigeons. Petites fèves à la sarriette. Young broad beans with cream. Beignets de fleurs de sureau. Elder-flower fritters. Sirloin of beef à la Provençale. This is an excellent old recipe, which I am sorry to say is seldom used. Lard the sirloin with fillets of ham ; chop up some marrow, scraped bacon, anchovies, mixed herbs, and garlic ; stir well into butter, olive oil, salt and pepper ; spread this stuffing on to slices of bacon, lay them on the beef, skewer or tie them on, cover with buttered sheets of paper, and roast ; when nearly done, remove the paper and bacon 50 as to brown the meat. Add a little of the gravy cleared of all grease, to some piquante sauce, and hand in a sauceboat ; Squeeze a few drops of lemon over it just before SerVIng. Elder-flower fritters. Break up some elder-flowers into small sprigs, and soak for two hours in either sherry or brandy, with à little SULAr ; drain, dip into batter, to which you have added a little brandy and a few drops of orange-flower water; fry until a . golden colour, and dish up in a pyramid. Roast shovellers. This bird, which is a species of wild duck with red-webbed feet, is only found up rivers. Roast the same as wild duck. Potage au riz à la peluche de Rice soup with chervil leaves. É cerfeuil. Noix de veau piquée à la bour- Larded chump of veal à la bour- £ geoise. geoise, Escalopes de lapereaux au fumet. Scalloped young rabbits with white sauce. Brochet au bleu. Pickled pike. Œufs pochés à la purée de tomates, Poached eggs with tomato sauce. Beignets de pommes de terre. Potato fritters. Scalloped young rabbits with white sauce. Scallop your rabbits and place round a buttered tin or plated dish with large slices of uncooked truffle between each scallop. Pound the trimmings of the rabbits, stir them into reduced Spanish sauce (see 3rd of November), pour over the scallops, cover with a sheet of buttered paper, and bake ; when done, take off the paper, and serve. Braised saddle of lamb garnished with rissoles. Braise the same as saddle of mutton (see 6th of February), and garnish with rissoles. Potato fritters. : Stir three ounces of potato flour into a pint of milk, warm for a quarter of an hour; flavour with pounded macaroons, sugar, and a few drops of orange-flower water ; boil and add two yolks of egg, stir with a wooden spoon until a thick batter, pour into a dish, when cold, roll into small balls, egg and bread-crumb them, and fry in boiling lard. Sprinkle with powdered sugar, and serve.