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

Pilau de riz au maigre. Pilau of rice for fast day. Mulet grillé à la maître d’hôtel. Broiled mullet à la maître d'hôtel. Haricot de macreuse. Haricot of black diver. Carpes frites. Fried carp. Pommes de terre à la sauce blanche, Potatoes with white sauce, Omelette soufflée, Omelet soufflé. Pilau of rice for fast day. This is a daily dish amongst the Turks. Boil your rice in salt and water, fix on the lid of the saucepan very tight, and leave on the fire until the rice has absorbed all the water ; when done, make a well in the centre of the rice with a wooden spoon, add a large lump of fresh butter, cover it over with rice, and, when dissolved, serve. Cornflour ramequins. Boil some cornflour in milk; when nearly done, stir in a little butter, grated Parmesan cheese, pepper, a pinch of grated nutmeg, and a small lump of sugar; take a dessertspoonful at a time of this paste, place on a wooden slab, garnish the centre of each ramequin with a small lump of Parmesan cheese, and cover over with a little of the cornfour paste; when cold, trim with a round tin cutter, dip into beaten yolks of egg, and fry. Dish up on a napkin. Potage à la Conti. Soup à la Conti. Anguille à la tartare. Eel with tartare sauce, Poulet à la hambourgeoise. Roast chicken à la hambourgeoise. Gigot d'agneau rôti. Roast leg of lamb. Œufs au fromage. Baked eggs and cheese, Tartes aux cerises. © Cherry tartlets. Roast chicken à la Hambourgeoise. Stuff a young chicken with a handful of coarsely-chopped parsley mixed with butter, salt and pepper; roast it, without covering with slices of bacon, and dish up with its own gravy. It generally takes about twenty-five minutes to cook a young chicken in this manner. The stuffing is a great improvement, as young poultry often tastes of the food with which it has been fattened. Baked eggs and cheese. Take twelve eggs, whip the whites of six of them, stir into a little flour, hot melted butter, salt and pepper, and pass through a fine sieve. Line the bottom of a tin or plated dish with slices of Gruyère cheese, and thin slices of bread, spread with plenty of butter, pour the eggs over them, and bake; brown with a salamander before serving. Potatoes with white sauce. Boil your potatoes in salt and water ; when done, peel and slice them as quick as possible, cover with white sauce made with potato flour, and serve very hot. .,5 —————————— AUGUST 12: Potage au pain. Bread soup. Pièce de bœuf sauce raifort. Boiled beef, horseradish sauce, Filets de lapereaux aux con Fillets of young rabbit with combres. cucumer. ! Canards rôtis. Roast ducks. pinards au jus. Stewed spinach. Compote de prunes reine-Claude, Compote of greengages. Fillets of young rabbit with cucumber. Take two large cucumbers, peel and cut them into very thin slices, soak in a deep dish, for two hours, in vinegar and salt, turn them occasionally ; press between two plates so as to squeeze out all juice, and warm them in butter, seasoned with a bouquet of parsley, chives, thyme, and a laurel leaf; stir over the fire until a golden colour; add a little flour, moisten with two tumblersful of stock, simmer for half an hour, and see that the sauce thickens. Roast your rabbits ; when done, cut off the fillets, warm them with the cucumber, do not let the sauce boil, sprinkle with salt and pepper, and serve. Compote of greengages. Prick the greengages with a fork, dip into cold water, drain, and boil in syrup; when done, pour into a glass sie, and serve when cold. Q