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

Purée de légumes au croûtons, Purée of vegetables with toast. Lottes à la prussienne.. Eel pout à la prussienne. Côtelettes de mouton jardinière. Mutton cutlets à la jardinière. Longe de veau rôtie. Roast loin of veal. Aubergines à la provençale. Egg plants à la provençale. Compote de pêches. Compote of peaches. Eel pout à la prussienne. Warm a large slice of ham in a stew-pan, leave until the fat begins to melt; moisten with two tumblersful of champagne, a small cupful of brown thickening, the same quantity of strong gravy, a wine-glassful of olive oil, a bouquet of parsley, chives, laurel leaves, and a sliced onion ; boil for an hour, and pass through a tammy. Scrape and clean out your eel pout, leave the livers, sprinkle with salt and pepper, and cook in the sauce ; when done, remove the pout, reduce the sauce ; and pour over the fish. Roast loin of veal. Choose a fine loin, trim it, and skewer on to the spit, cover with buttered sheets of paper; roast for three hours, and serve with its own gravy. Compote of peaches. : Dry your peaches in a cloth, and place in a preserving-pan, either whole or cut in half ; pour some thick syrup over them, cover with a sheet of white paper, and boil for a few minutes; pour into a glass dish, and serve when cold. This compote can be flavoured with a few drops of elder-flower water, if preferred. Consommé aux croûtes grillées. Clear soup with toast. Brème grillée à la maître d'hôtel. Broïled bream à la maître d'hôtel, Langue de bœuf à l’italienne. Ox-tongue à l'italienne. Canard rôti. . Roast duck. Concombres farcis, Stuffed cucumbers. Tarte aux fraises. Strawberry tart. Stuffed cucumbers. Cut your cucumbers into slices about two inches thick, do not use the ends ; peel, and remove all the pips, scald for ten minutes, dip into cold water, and drain; line a tin or plated dish with slices of bacon cut very thin ; stuff the cucumber-rings with forcemeat (see 24th of July), wrap up in slices of bacon, which tie round with a string; moisten with two tumblersful of stock, and bake for twenty minutes in a slow oven; when done, drain the cucumber, take off the slices of bacon, and dish up, covered with the following sauce :—Take a quarter of a pound of butter and an ounce of flour, brown and moisten with stock and two tablespoonsful of meat glaze, stir over the fire with a wooden spoon for twenty minutes, pass through a fine sieve, and flavour with a few drops of lemon-juice, Filbert butter. Pound twelve filberts and three ounces of butter thoroughly in a mortar, season with finely-chopped parsley, chives, and tarragon leaves, and use for sandwiches at supper, or as a small side-dish. EE Brunoise aux pois. Brunoise soup with peas. Bar sauce au fenouil. Bass, fennel sauce. Gigot braisé. Braised leg of mutton. Pigeons rôtis. Roast pigeons. Pommes de terre à la Macaire. Fried potatoes à la Macaire. Gâteau d'amandes. Almond cake. Frie& potatoes à la Macaire.