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

Cut some perfectly ripe tomatoes into halves, simmer for half an hour in a saucepan, with some minced lean ham, thyme, laurel-leaves and white pepper, moisten with a tea-cupful of stock and simmer until quite thick, pass through a tammy. When required for use, a little butter or glaze can be added to the sauce. Potage au macaroni avec parmesan. Maccaroni soup. Poularde à la Montmorency. Pullet à la Montmorency. Bar grillé sauce tartare. Broiled bass, tartare sauce. Gigot rôti. Roast leg of mutton. Purée de marrons. Purée of chestnuts Omelette soufflée. Omelet soufflé. Maccaroni soup. Soak your maccaroni in salt and water, and boïil in a little stock : when cooked, put it in the soup-tureen and pour the necessary quantity of boiling stock over it. Hand either scraped Gruyère or Parmesan cheese with it. Pullet à la Montmorency. Dress a large fat pullet, lard the breast and stuff it with foie gras, hard boiled eggs, and chopped bacon: cook and brown it like a fricandeau (see r1th of May). Roast partridges. After plucking, cleaning, and trussing your partridges cover them with slices of bacon, and roast before a quick fire for fifteen minutes ; sprinkle with salt five minutes before taking off the fire. Serve with brown gravy. Crayfish, bordelaise sauce. Boil your crayfish in court-bouillon sauce (see 18th of April) cook some chopped carrots and onions in butter, reduce to a glaze, then add a little white wine and some of the juice of the crayfish, reduce again and pass through a tammy, season strongly with parsley and cayenne-pepper : warm your crayfish in this sauce, and serve in a deep dish. Potage à la parisienne, Parisian soup. EN Carpes frites. Fried Carp. Poitrines de mouton à la sauce Breast of mutton, piquante sauce. piquante. Dinde rôtie. Roast turkey hen, Céleri au jus. Stewed celery. Tartelettes aux poires. Pear tartlets. Parisian soup, Cut some leeks into pieces about one and a half inches long, warm in butter, and when brown put them into your stock with some slices of raw potato, and boil well When cooked pour into the soup tureen over some slices of bread. Fried carp. Clean the carp, then split it open down the back, keep the roe ; soak the fish for a few minutes in vinegar with a little thyme, parsley, laurel-leaves, nutmeg, salt, and pepper. Flour the carp and fryit; when half cooked, add the roe, also well floured, tryto keep it firm and a good colour. Serve, sprinkled with salt and the roe placed on the carp. Garnish with fried parsley. Breast of mutton, piquante sauce. Dress two breasts of mutton, tie them round with string and either boil or broil them : when enough cooked, bone and skin them, tie them. up again and sprinkle with salt and pepper, after which bread-crumb and broil them. Serve with piquante sauce (see 26th of June). Stewed celery. Blanch your celery, boil in stock, and simmer in brown gravy. A few slices of truffles add immensely to the flavour. Potage Colbert. Colbert soup. Anguille à la Suffren. Eel à la Suffren. Poulet à l'estragon. Chicken with tarragon, Quartier de chevreuil rôti. Roast roebuck. Épinards au jus. Stewed spinach. Bavaroise au chocolat. Bavarian chocolate cream. Colbert soup. Thoroughly blanch the hearts of four or five heads of endive, warm them in butter, and add the necessary quantity of stock thickened with yolks of egg and cream. When done add some poached eggs. Eel à la Suffren. Skin your eel and lard it with fillets of anchovies and gherkins, lay it in a circle in a stew-pan, and cook with marinade sauce (see 3rd of December). Put hot coals on the cover ofthe stewpan ; when done, serve, covered with tomato sauce, to which add a pinch of cayenne-pepper. Chicken with tarragon.