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

Purée de pois verts. Purée of green peas. Poule aux riz. Boiled fowl and rice. Escalopes de saumon sauce mous- Scallops of salmon, mousquetaire quetaire. sauce. Bœuf à l’écarlate, Boïled salt beef. Artichauts à la sauce blanche. Artichokes with white sauce. Crêpes. Pancakes, Mousquetaire sauce. Pound a small eschalot, a few chervil, tarragon, and cress leaves in a mortar ; add a dessert-spoonful of meat glaze, salt, pepper, a pinch of grated nutmeg, and a teaspoonful of mustard ; pass through a tammy, moisten with two tablespoonsful of olive oil and a teaspoonful of tarragon vinegar, and serve. Kluskis of cream cheese, See roth of April. Pancakes. Make a batter with flour, milk, yolks of egg, a pinch of salt, and a little brandy ; melt some butter in a frying-pan, pour in a large tablespoonful of the batter at a time; when done on one side, turn, sprinkle with powdered sugar, fold up in the shape of a small omelet, and serve, Pilau de riz au gras. Pilau of rice. Crouquettes de nouilles. Croquettes of German paste. Gigot de mouton à la polonaise. Leg of mutton à la polonaise. Canard sauvage rôti. Roast wild duck. Écrevisses à la bordelaise. Crayfish à la bordelaise. Abricots à la Condé. Apricots à la Condé. Pilau of rice. Wash a quart of rice, and cook in six pints of strong stock, fix on the lid of the saucepan very tight ; as soon as the rice begins to boil, add a teaspoonful of powdered saffron, mixed in a little stock; replace the cover, and boil until the rice has absorbed all the stock. It generally takes about an hour and a quarter to cook this dish. Leg of mutton à la Polonaise. Braise a very tender leg of mutton until three quarters cooked, drain it, and cut into thick slices without separating them from the bone. Spread a layer of the following stuffing between each slice :—Take a large lump of butter, chopped parsley, chives, eschalots, powdered ginger, salt, pepper, and bread-crumbs, stir well together. Place the mutton in a stew-pan, moisten with some of the liquor in which it was braised, and a wineglassful of champagne ; simmer for half an hour, with hot coals on thelid of the stew-pan; when done, dish up the leg, clear the sauce of all grease, flavour with orange-juice, and pour over the mutton. German paste croquettes. Rolt some German paste (see 28th of October) into small round balls, bread-crumb, and fry in melted butter. Potage crème de chicorée à la White chicory soup à la Colbert. Colbert. Raïe au beurre noir. Skate with black butter. Ris de veau en fricandeau. Fricandeau of sweet-breads. Poulets rôtis. Roast fowls. Pommes de terre au lard. Potatoes and bacon. Flan d'amandes vertes à la d’Escars. Green almond tart à la d’Escars. White chicory soup à la Colbert. Blanch the chicory, warm it in butter, moisten with veal stock and cream, thicken with yolks of egg, and pour into the soup-tureen on poached eggs. ; Potatoes and bacon. Brown some bacon cut into dice in butter, stir in a little flour, and moisten with either stock or water; when brown, season with salt, pepper, and a bouquet of mixed herbs ; boil for à few minutes, add some raw sliced potatoes ; when done, skim off all grease, and serve. Green almond tart à la d'Escars. Pound half a pound of either green almonds or filberts in a mortar, with a tablespoonful of candied orange flowers, sufficient sugar to sweeten the nuts, and a pinch of salt; boil a pint of cream ; when cold, add to the almonds, with four boiled yolks of egg ; stir until a thick cream, and pour into an open tart case of short paste, which has been baked, as the cream must not be cooked ; if the weather is hot, it is advisable to place the cream in a refrigerator for an hour. on RDS, D 2 ———————_——