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

Braise the sheep’s tails, dip into beaten yolks of egg, and sprinkle with equal quantities of grated Parmesan cheese and bread-crumbs ; fry in lard. Dish up in a pyramid, and garnish with fried parsley. : JULYEr Potage de pommes de terre, chiffon- Purée of potatoes with chervil nade de cerfeuil. leaves. Saumon sauté. Scalloped salmon with white sauce. Poulet à la Orly. Fried chicken à la Orly. Rosbif à l’anglaise. Roast beef. Purée de navets. Purée of turnips. Tarte aux cerises. Cherry tart. Scalloped salmon with white sauce. Cut up a piece of fresh salmon into thin scallops, press with the blade of a knife, which has been dipped in cold water ; melt some butter in a saucepan, lay the scallops in it side by side, sprinkle with salt and pepper, and shake the saucepan over a quick fire. Warm some reduced stock, add the butter in which the fish was cooked, season with chopped blanched parsley, a pinch of grated nutmeg, and the juice of a lemon ; thicken with yolks of egg, dish up the salmon scallops, and pour the sauce over them. Fried chicker à la Orly. Cut up a chicken into joints, season with salt, pepper, parsley, laurel leaves, and lemon-juice, sprinkle with flour and fry in lard or butter ; dip some sliced onions into flour, and fry them also; when done, dish up the chicken in a pyramid, # garnish with the fried onions, and cover with tomato sauce. Pork cutlets with poivrade sauce. Trim your cutlets, broil, and serve, covered with poivrade sauce, Potage printanier aux œufs pochés. Spring soup with poached eggs. Maquereaux à la flamande. Mackerel à la flamande. Pigeons à la crapaudine. Broiïled pigeons. Rosbif à l’anglaise. Roast beef. Pommes de terre sautées. Fried potatoes. Meringues à la crème. Meringues with cream. Mackerel à la Flamande. Clean the mackerel, and stuff with butter mixed with chopped eschalots, chives, lemon-juice, salt and pepper; wrap in sheets of buttered paper, tie up the ends with string, and broil over a slow fire for twenty-five minutes ; remove the covers, and serve. Broiled pigeons. Pluck, draw, singe, and truss your pigeons ; beat them until flat, and warm in melted butter, seasoned with salt and pepper; when nearlÿ cooked, remove the pigeons, sprinkle them with bread-crumbs, and broil over a moderate fire until a good colour. Dish up, covered with piquante sauce. Forequarter of southdown mutton à la Bretonne. Roast the mutton, wrapped up in buttered sheets of paper, and serve on a pureé of haricot beans à la Bretonne. Croustade of rice. Fill a fancy mould with rice prepared in the same manner as for rice cake (see 3oth of March); bake, turn out of the mould, scoop out the centre, pour in a little unsifted cornflour, which has been cooked in milk, with sugar, and one or two yolks of egg, and fill up with hot rice croquettes. Potage à la parisienne, Parisian soup. Barbillon grillé. Broïled young barbel. Tourne-dos sauce poivrade. Fillets of beef, poivrade sauce. Dinde en daube. Stewed turkey-hen. Champignons au gratin. Baked mushrooms with bread- * crumbs. Tarte aux cerises, Cherry tart. Stewed turkey-hen.