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

Roast two fowls, and wrap them up in buttered sheets of paper, so that they may not brown ; when done, stuff them with chopped truffles, minced oysters, parsley, and chives, well mixed with butter. Line a stew-pan with butter, sliced truffes, chopped herbs, blanched and trimmed oysters, and a second layer of sliced truffles and mixed herbs; moisten with olive oil, add the fowls, and simmer over a very slow fire for ten minutes ; dish up the fowls with the truffles and oysters, add half a tumblerful of stock, and the same quantity of white wine to the sauce, boil it, skim off all grease, flavour with lemon-juice, and pour over the fowls. Haricot beans à la maître d'hôtel. Soak your beans for twenty-four hours (if not fresh ones), blanch and boil in boiling salt and water; drain, and when cold, warm them in a saucepan with butter seasoned with chopped parsley, chives, salt and pepper ; thicken the sauce with yolks of egg mixed with stock or some of the liquor in which the beans were boiled, and flavour with either a few drops of vinegar or lemon-juice. PT Em om Bouillabaisse. Bouillabaisse. | Poisson. Boiled or fried fish. Croquettes de riz aux champignons. Croquettes of rice with mushrooms. Choux farcis à la russe. Stuffed cabbage à la russe. . Carpes frites. Fried carp. Kluskis au fromage à la crème, Kluskis of cream cheese. Bouillabaise. Wash, clean, and cut up some whiting, gurnet, red mullet, and a small live crayfish. Warm a tumblerful of olive oil, two tablespoonsful of finely-chopped onions, a head of garlic, and a laurel leaf in a large, shallow fish-pan ; as soon as the onion begins to brown, add the pieces of fish, season with a little salt, slices of lemon, some fresh or preserved tomatoes, a pinch of powdered saffron, and a tumblerful of white wine ; pour in sufficient water to cover the fish, and cook over a very quick fire for fifteen minutes ; throw in a tablespoonful of chopped parsley, boil for one minute, and take the fish-pan off the fire; remove the garlic, lemon, and laurel leaf; lay some slices of bread, half an inch thick, in a deep dish, pour the fish liquor over them; when thoroughly soaked, place the best pieces of fish in the dish, and serve, ., JULY ge Potage aux pâtes d’ltalie avec (Clear soup with Italian paste and Parmesan. Parmesan cheese. Moules à la marinière. Mussels à la marinière. Filet sauté madère, Fillet of beef with Madeira sauce. Dindonneau rôti. Roast turkey poult. Carottes à la ménagère. Carrots à la ménagère. Flan de prunes. Plum tart. Mussels à la mariniere. Take the mussels out of their shells, and toss them in a saucepan with a large lump of butter and finely-chopped parsley, chives, and garlic ; stir in a little black pepper and bread-crumbs. Serve very hot. Calf’s ears fried in batter. Blanch the ears in boiling water, boil them in veal stock, leave in the saucepan until cold, drain, and cut up into long strips ; soak them in vinegar, seasoned with salt and black pepper; dry in a cloth, dip into batter, and fry until a golden colour ; drain, and serve, garnished with fried parsley. Carrots à la ménagère. Slice your carrots, and boil in stock and white wine, seasoned with coarse black pepper, grated nutmeg, and a bouquet of mixed herbs; when done, dish up the carrots, thicken the sauce with butter and à little flour, and pour over the vegetable. Gascony butter. Boil a dozen fine heads of garlic in water, drain, and pound them in a mortar with half a pound of butter, season with salt, a pinch of grated nutmeg, and a little cayenne pepper.