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

Boil the ox palates in salt and water, split them in half, and simmer for half an hour, over a slow fire, in strong stock, seasoned with a head of garlic, two cloves, thyme, laurel leaves, salt, and pepper ; drain, and when cold, spread a teaspoonful of forcemeat on each piece, and roll into the shape of a cork. Stir a tablespoonful of olive oil, a tumblerful of white wine, and a little salt into some batter until nearly liquid, dip the palates in it, fry, and serve, garnished with parsley, \ JULY 22: Potage printanier aux quenelles. Spring soup with quenelles. Poule au riz. Chicken and rice. Paupiettes de merlans. Baked fillets of whiting. Jambon au naturel. Boiled ham. Salade de légumes. Vegetable salad. Plum pouding excellent. Excellent plum pudding. | Braised leg of mutton. Bone the leg, lard it with highly-seasoned bacon, tie it up to its original shape, and place in a braising-pan, cover it with slices of bacon, season with carrots and a bouquet of mixed herbs, moisten with water, and cook over a moderate fire for three hours ; when done, cut the string, and dish up the mutton, garnish it with the carrots, reduce the sauce, and pour over it. Excellent plum pudding. Take a pound of chopped suet, a pound of currants, a pound of stoned raisins, eight yolks of eggs, four whites, half a pound of bread-crumbs, a pound of flour, a pound of sugar, half a grated nutmeg, a dessert-spoonful of powdered ginger, a pinch of salt, half a tumblerful of rum or brandy, some thin slices of citron, mixed peel, and grated lemon peel. Beat the eggs, stir them into a tumblerful of milk, and add the flour and the other ingredients to it; iftoo dry, moisten with milk ; tie up in a pudding-bowl, and boil for five or six hours. Serve with either Madeira or rum sauce. Riz à la crème lié. Purée of rice. Vives grillées sauce rémoulade. Broiled weaver, rémoulade sauce. Côtelettes de pigeons aux petits Pigeon cutlets with green peas. pois. Rosbif rôti. Roast beef. Pommes de terre au beurre, Potatoes with butter. Gâteau fourré d’abricots. Apricot puffs. Pigeon cutlets with green peas. Draw and singe six young pigeons, cut them in half, remove all bones except the legs, sprinkle with salt, and warm in butter, drain, and press between two plates until quite flat and cold ; trim them to the shape of cutlets, stuff them with forcemeat made of bread-crumbs, butter, and mixed herbs ; egg and bread-crumb, and broil over a moderate fire, moisten with melted butter when you turn the cutlets; when done, place round an entrée dish, and fill the centre with green peas. Poor man’s sauce, Take equal quantities of water and vinegar, flavour with lemon-juice, chopped eschalots, salt and pepper ; do not let the sauce boil, but cook over a moderate fire, This is an excellent sauce in which to warm up a cold leg of mutton. Peaches à la Conde, Cook the same as apricots à la Condé (see r2th of July). Potage purée de pois verts. Purée of green peas. épaule de mouton en ballon. Braised shoulder of mutton. Lapereaux sautés aux fines herbes. Stewed young rabbits with mixec herbs. Tanches frites. Fried tench. Omelette à la jardinière. Omelet à la jardinière. Pêches à la Condé. Peaches à la Condé. Stewed young rabbits with mixed herbs. Warm some chopped parsley, eschalots, and mushrooms in butter; when done, add two young rabbits cut into joints; season with pepper, salt, grated nutmeg, and a bouquet of mixed herbs ; toss over a quick fire, moisten with a tumblerful of white wine, leave on the fire for twenty minutes with hot coals on the lid of the stew-pan ; sprinkle with flour, stir in a lump of meat glaze, the juice of a lemon, and some butter. Dish up in a pyramid. Omelet à la jardinière.