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

Boil a cap with soft roe, a tench, and an eel, in stock; when done, bone them, pound the flesh in a mortar, with a little white wine and a pinch of grated nutmeg. Half boil some fine oysters. Line the necessary quantity of patty pans with light paste, fill with the pounded fish, garnish the centre of each one with an oyster and a lump of butter, cover with paste, brush over with yolk of egg, and bake. EEE TT NE Potage à la savoyarde. Soup à la savoyarde. Tête de veau à l'huile. Cold calffs head with oil and vinegar. Gigot de mouton à la russe, Leg of mutton à la russe. Bécassines rôties. Roast snipe. Aubergines à la provençale. Egg-plant à la provençale. Chartreuse de fruits. Chartreuse of fruit. Soup à la savoyarde. Soak some slices of bread for a few seconds in boiling stock, place them in a deep dish, sprinkle with grated cheese ; brown in the oven, and pour some boiling vegetable soup for fast day (see 3oth of June) over them. y Leg of mutton à la russe. Choose a tender leg of mutton, beat it, and roast; when three quarters done, take it offthe fire, place in a shallow pan, moisten with two large tumblersful of brandy, warm over a slow fire ; as soon as the brandy is hot, set fire to it, and keep turning the leg as long as the brandy burns ; add a little veal stock or gravy, simmer,. and serve very hot; skim all grease off the sauce. Béchamel sauce with stock. Stir some butter and flour in a saucepan ; when melted, add equal quantities of cream and stock, season with chopped eschalots, parsley, and a pinch of grated nutmeg ; reduce the sauce, pass through a hair sieve, and serve. Potage à l’oseille à la crème, Sorrel soup with cream. Matelote savante. Stewed carp, pike, perch, barbel, and eel. Canard aux navets. Stewed duck and turnips. Quartier d’agneau rôti. Roast forequarter of lamb. Concombres farcies. Stuffed cucumbers. Pêches à la Bourdaloue, Peaches à la Bourdaloue. Stewed carp, pike, perch, barbel, and eel. Cut up a carp, pike, barbel, perch, and eel into small pieces. Boil the heads and trimmings in equal quantities of white and red wine; pass through a tammy, and cook the fish in this sauce, season with a bouquet of mixed herbs, salt, whole black pepper, and cloves ; when done, remove the fish, pass the sauce through a tammy, skim off all grease, reduce, add the same quantity of Spanish sauce to it, or a little thick gravy, a Wineglassful of Madeira, and reduce until quite thick, pass through a tammy into a saucepan, and warm ; stir in a lump of fresh butter, a few drops of anchovy sauce, two tablespoonsful of shrimp butter, and a pinch of cayenne pepper. Dish up the fish, garnished with stewed carp's roe, fish quenelles, glazed onions, and stewed mushrooms; pour à little of the sauce over them, and hand the remainder ina sauceboat. AUGUST 18: Potage aux queues de bœuf. Ox-tail soup. Turbot au four. Baked turbot. Selle de mouton braisée. Braised saddle of mutton, Pluviers rôtis. Roast plover. Œufs durs sauce à la béchamel. Eggs with béchamel sauce. Tartelettes aux prunes. Plum tartlets. Baked turbot. Soak the turbot for half an hour in melted butter, seasoned with parsley, mixed herbs, salt, pepper, and a pinch of grated nutmeg ; place it in a baking-dish, cover with the seasoning and a little of the oil in which it was soaked ; bake, and serve with either Italian or piquante sauce. Béchamel sauce for fast day, Or cream béchamel sauce. Take a lump of butter, some finely-chopped parsley, and chives ; add a teaspoonful of flour mixed in cream; season with salt, white pepper, and a pinch of grated nutmeg; stir over the fire in a saucepan until quite thick, pass through a fine hair sieve, and serve. Vegetable pie.