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

Pluck, draw, and singe a fine turkey-hen ; lard it with thick fillets of highly-seasoned bacon, and place in a stew-pan with stock, half a wine-glassful of brandy, slices of bacon, halfa calfs foot, onions, carrots, a bouquet of mixed herbs, a head of garlic, thyme, laurel leaves, and two heads of cloves ; if a young turkey-hen, simmer for four hours, but if an old bird leave on the fire for six hours ; take the stew-pan off the fire and leave the turkey in it until nearly cold; drain, and place it on a dish ; pass the sauce through a silk tammy, clarify it, and when cold, pour over the turkey. If required for a hot dish, garnish the turkey with the vegetables in which it has been cooked ; reduce, the sauce and pour over it. Fennel sauce. Boil a bouquet of fennel and one of parsley, chop them up fine, and stir into melted butter. | Fried quenelles. Make your quenelles, and dip into reduced béchamel sauce, roll them in bread-crumbs, egg and bread-crumb them a second time, fry, and serve, garnished with fried parsiey. TUEYErc: : Potage à la purée de carottes. Purée of carrots. Croquettes de semoule au Parmesan. Semolina croquettes with Parmesan. Anguille à la poulette, Eel à la poulette. Pâté de saumon. Salmon pie. Pommes de terre en purée, gra- Baked purée of potatoes with breadtinées. crumbs. Gâteau de riz sauce aux groseilles. Rice cake with gooseberry sauce. Purée of carrots. Mince up two pounds of the best red parts off some carrots, warm in half a pound of butter, and add two pints of water; season with onion, two heads of cloves, a head of celery, salt and pepper; when the carrots are thoroughly boiïled, pass them through a tammy, add two quarts of water to the purée, and boil for three quarters of an hour either in the oven or over a slow fire; put some boiled rice in the soup-tureen, and pour the soup over it. Eels à la poulette, Scrape and skin the eel, cut off the head and tail, cut up the body into pieces ; blanch, and drain them ; warm in butter and a little flour until brown ; moisten with white wine and stock, season with salt, a bouquet of mixed herbs and mushrooms ; skim all grease off the sauce; reduce, thicken it with yolks of egg, flavour with lemon-juice, and serve, JULY xr. Potage à la purée d’artichauts. Purée of artichokes. Fraise de veau au naturel. Stewed neck of veal. Moules à la poulette, Mussels à la poulette. Filet de bœuf rôti. Roast fillet of beef, Pommes de terre frites. Fried potato chips. Darioles duchesse. Duchess loaves. Stewed neck of veal. Soak a neck of veal in luke-warm water, blanch it in boil: ing water for ten minutes; drain, skin, and boil in water; season with a lump of butter mixed with a little flour, salt, pepper, onions, carrots, parsnips, a bouquet of parsley, chives, a head ofgarlic, and two heads of cloves ; when cooked, remove the veal, reduce the sauce, pass through a tammy, add some chopped gherkins and a few drops of vinegar, and hand in a sauceboat, at the same time as the veal. Mussels à la poulette. Thoroughly wash and clean the shells, cook in white wine, and as soon as the mussels begin to open, remove either half or the whole of the shells ; place the mussels in another saucepan with some butter, coarse black pepper, a pinch of grated nutmeg, chopped chives and parsley, toss, stir in a little butter, and moisten with stock and some of the liquor in which the mussels were boïled, which pass through a tammy, boil for a few seconds, thicken the sauce with yolks of egg, and serve, a ——]—_—_—_—a—aZaZaZaEaaEaZaZaEZaZaEZaZ LE