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

Pôtage consommé aux œufs pochés. Clear soup with poached eggs. Saumon à la hollandaise. Salmon, Hollandaise sauce. Côte de bœuf garnie d’aubergines Ribs of beef with stuffed egg plant. farcies. Pintade rôtie. Roast guinea-fowl. Petits pois à l’anglaise. Green peas à l'anglaise, Compote d’abricots à la Breteuil. Broiled apricots à la Breteuil. Clear soup. Take four pounds of gravy-meat, a fowl, and two knuckles of veal ; place them in a stockpot and fill it up with stock ; cook over a moderate fire, skim, and each time the soup boils up, pour in half a tumblerful of cold water; flavour with salt, carrots, turnips, onions, and three heads of cloves. When the meat is quite done, pass the soup through a fine tammy or cloth, and serve very hot. Hand poached eggs in a separate dish. Fillets of beef with poivrade sauce. Cook your fillets in a saucepan with fresh butter; when cooked, dish up, cover with poivrade sauce, and serve. Broiled apricots à la Breteuil. Cut the apricots into halves, remove the stones, sprinkle with candied sugar, and broil them on the gridiron over hot cinders; when done, place in a glass dish. Pound some apricots, raspberries, and sugar together, boil, and pour over the broiled fruit. Serve very hot. A Potage maigre au racines, Vegetable soup for fast day. Carpe à la normande, Carp à la normande, Mariande de choux-fleurs, Cauliflower fritters. Anguille à la broche, Roast eel. Macaroni au gratin, Maccaroni cheese, Gâteau d'amandes. Almond cake, Vegetable soup for fast day. Take four ounces of carrots, half an ounce of turnips, half an ounce of leeks, two ounces of onions, one ounce of celery, salt and pepper; cut up the vegetables into thin strips and warm in three quarters of a pound of butter; when a good colour add four pints of liquor, in which haricot beans have been boiled, and the same quantity of lentil liquor ; simmer for four hours. Cut half a pound of bread-crust into small strips, put them in the soup-tureen, and pour the soup over them. Roast eel. Skin a large eel, lard it finely, and soak for three hours in equal quantities of vinegar and stock, season with salt, pepper, and chopped mixed herbs. Wrap up the eel in a sheet of buttered paper, and roast before a slow fire ; baste with hot white wine and boiling lard; just before taking off the spit remove the paper so that the eel may brown. Dish up, cover with Italian sauce, and garnish with sippets of fried bread. FT JUPE Pot-au-feu. Pot-au-feu, or uncleared stock, Bœuf bouilli garni d'oignons glacés. Boiled beef and glazed onions. Cervelles à la provençale. Calfs brains à la provençale. Poularde rôtie. Roast pullet. Haricots verts à la maître d'hôtel. French beans à la maître d’hôtel. Œufs aux pistaches. Eggs with pistachio nuts. Pot-au-feu, or uncleared stock. Prepare the same as stock (see 26th of March), but serve with all the vegetables ; do not skim the soup; and two hours before serving add a white cabbage cut into quarters. Calfs brains à la provençale. Wash and blanch the brains, boil in stock, add three tablespoonsful of olive oil, a tumblerful of white wine, salt, pepper, lemon-juice, chopped parsley, chervil leaves, and a head of garlic, the three latter must be previously blanched; when done remove the brains, reduce the sauce, and pour over them. Another way of serving this dish is to sprinkle it with breadcrumbs, and brown in the oven, or to cover the brains with piquante sauce. Eggs with pistachio nuts.