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

JULY re. Potage à la purée de pommes de Purée of potatoes. terre. Stewed carp, pike, perch, barbel, Matelote marinière. and eel. Filets de pigeons à la Duxelles. Fillets of pigeon à la Duxelle. Filet de porc rôti. Roast fillet of pork. Choux-fleurs au gratin. Baked cauliflower and breadcrumbs. Abricots à la Condé. Apricots à la Condé. Fillets of pigeon à la Duxelle, Cut, trim, and beat a dozen fillets of pigeon, sprinkle with salt, and cook in a saucepan with some butter; when done, drain, leave until cold, glaze with cold Duxelle sauce (see 25th of May); sprinkle with bread-crumbs, egg and bread-crumb a second time. Just before serving, brown the fillets in clarified butter, drain, place round an entrée dish, fill the centre with chopped mushrooms cooked in Provençale sauce (see 26th of December), and hand thin Spanish sauce in a sauceboat. Apricots à la Condé. Stew your apricots in clarified sugar, place round a hot croustade of rice (see 8th of July), garnish with dried cherries and strips of angelica, and cover with a syrup made of apricot marmalade and Madeira. Serve very hot, TELEYErz. Potage aux haricots verts. : Clear soup with French beans. Raie au beurre noir. Skate, black butter sauce. Oreilles de veau farcies. Stuffed calfs ears. Gigot rôti. Roast leg of mutton. Haricots verts à la poulette, French beans à la poulette. Meringues à la crème. Meringues with cream. Stuffed calf’s ears. Singe, blanch, and drain the ears, scrape them thoroughly, and place in a stew-pan, covered with slices of bacon ; add some carrots, onions, a bouquet of mixed herbs, and slices of lemon; moisten with equal quantities of stock and white wine, and simmer over a slow fire; when done, drain the ears, and stuff them with forcemeat, egg and bread-crumb, fry, and serve with clear gravy. French beans à la poulette. Choose some young and tender French beans, remove all fibres by breaking off the ends; wash, and boil in boiling water; when done, toss them in melted butter seasoned with chopped chives and parsley; stir in a little flour, a pinch of salt, and some stock, reduce the sauce, thicken with yolks of egg, flavour with a few drops of lemon-juice, and serve. IUT, Consommé au tapioca. Clear soup with tapioca. Côte de bœuf braisée. Braised ribs of beef. Côtelettes de lapereaux à la sauce Young rabbit cutlets with tomato tomates. sauce. Dindonneau au cresson. Turkey poult with watercress. Purée de fèves aux croûtons. Purée of broad beans with friel sippets of bread. Darioles à la pâtissière. Duchess cakes à la pâtissière. Young rabbit cutlets with tomato sauce. Divide the legs of your rabbits into two pieces, bone, and cut into the shape of cutlets, cover with forcemeat made of rabbit trimmings, bread-crumbs, and mixed herbs, stick some of the larger bones into them, so as to give the appearance of real cutlets; warm in butter, flatten between two plates, and when cold, trim, egg over, and place in a saucepan with clarified butter ; when a good colour, drain, and serve, covered with thin tomato sauce, Duchess loaves a la pâtissière. Take an ounce of melted butter, three tablespoonsful of powdered sugar, two tablespoonsful of flour, half the peel of a lemon very finely minced, dried orange flowers, four yolks of egg, a pinch of salt, and a tumblerful of cream ;.stir well together, and pour into small moulds; bake, and when done turn out of the moulds, and hand, sprinkled with powdered sugar. Capsicum butter. Pound some dried capsicums, and stir into butter; it is generally used for sandwiches. EEE EEE EEE —_—]_—Η_Η_—_—…— —————————