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

Potage Crécy. Crécy soup. Matelote de carpe et d’anguille. Stewed carp and eel. Poupiettes de veau. Stuffed fillets of veal. Pintade rôtie. Roast guinea-fowl. Haricots verts au beurre noir. French beans with black butter. Biscuit de Savoie. Savoy cake. Stuffed fillets of veal. Cut up a fillet of veal into slices an inch thick and six inches long, beat until quite flat; spread a layer of meat forcemeat on them; roll, and tie round with a string; place ina stew-pan lined with slices of bacon, season with salt and pepper, moisten with half a tumblerful of white wine, and the same quantity of stock, and cook over a slow fire; when done, dish up in a pyramid, pass the sauce through a tammy, clear off all grease, and pour over the fillets. Savoy, or sponge cake. Break fifteen eggs, keep the yolks separate from the whites, stir a pound of powdered sugar into the yolks, and flavour with either grated lemon peel or vanilla, beat until frothy ; whip the whites to a thick cream, add to the yolks, and stir in a pound of flour; pour into a buttered mould, or into small cases, sprinkle with powdered sugar, and bake; when done, glaze the cake with whipped whites of egg, flavoured with lemon-juice and sugar, and serve when cold. ,,# Potage au tapioca. Tapioca soup. Gigot braisé. Braised les of mutton. Laitues farcies. Stuffed lettuces. Langouste sauce mayonnaise. Sea crayfish with mayonnaise sauce. Pommes de terre sautées. Fried potatoes. Macédoine de fruits en gelée. Macédoine of fruit in jelly. Stuffed lettuces. _ Wash, trim, blanch, and drain your lettuces, remove the centre leaves very carefully, fill with forcemeat of fowl and truffles (see 18th of December), or with quenelle stuffing ; tie the lettuces round with string, and cook in a stew-pan lined with slices of veal and bacon; season with carrots, onions, and a bouquet of mixed herbs, and moisten with stock. If the lettuces are preferred in white sauce, they must be warmed in béchamel sauce, thickened with yolks of egg, after being braised. Macédoine of fruit in jelly. Take two ounces ofgelatine, a pound of crushed sugar, three whipped whites of egg, the juice of a lemon, and a pint of water; warm in a preserving-pan, stir until it boils, and pass through a jelly bag ; if necessary, pass it a second time, as the jelly must be perfectly clear ; when cold, add half a bottle of champagne to it. Stew some pieces of apple, pear, plums, cherries, and apricots in syrup, leave until cold. Fill a mould with alternate layers of the fruit and jelly, until within half an inch of the top, let the last layer be of jelly, place in the refrigerator until set; turn out of the mould, and serve. Potage au macaroni avec parmesan. Maccaroni soup with Parmesan cheese. Saumon au bleu. Salmon boiled in court-bouillon. Fritot de poulets. Chicken fritters. Rosbif rôti. Roast beef. Petits pois au lard, Green peas and bacon. Flan de poires. Pear tart. Salmon boiled in court-bouillon. Clean, wash, and dry your salmon; stuff it with butter, chopped onions, parsley, salt and pepper ; sew up the head, place in a fish-pan with court-bouillon (see 18th of May), made with red wine ; as soon as it boils, make a smaller fire, and simmer until done, drain, and dish up on a napkin, garnished with fried parsley. Any sauce may be handed with this dish, Chicken fritters. Cut up the chicken into joints, and soak for an hour in olive oil, seasoned with slices of lemon, onions, parsley, salt and pepper ; drain, sprinkle them with flour, and fry until a good colour ; dish up in a pyramid, cover with tomato sauce, and garnish with fried parsley. Fish patties.