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

Cook some green peas, young broad beans, small carrots, and tender French beans, separately, in cream sauce (see above); place in a baked pie case, divided into compartments by thin pieces of paste, and serve. In winter preserved vegetables may be used for the pie. We have to thank the celebrated Grimod de la Reynière for inventing this dish, which not only pleases the palate but the eye, and is a great addition to our fast-day dinners. ER PR AS NP MNT Re M an Potage de riz aux petits pois. Rice soup with green peas. Mulet grillé. Broïled mullet. … Croquettes de volailles. Chicken croquettes. Filet de bœuf rôti sauce madère. Roast fillet of beef and Madeira sauce. Omelette au thon. Tunny omelet. Marmelade de mirabelles, Mirabelle plum marmalade, Tunny omelet, Blanch the soft roe of two carps for five minutes in boiling salt and water ; chop them up with a piece of tunny the size of a large egg, and an eschalot ; toss in a saucepan with a large lump of butter until it has melted, but do not let it boil or it will harden the roe. Melt a second lump of butter, season it with chopped parsley and chives and a little lemon-juice; pour into the dish in which you intend to serve the omelet, and keep it warm in the oven. Beat up twelve fresh eggs, stir in the chopped roe and fish, cook the omelet in the usual manner, but make it rather thick, place in the previously prepared dish, and serve very hot. Madeira sauce. Boil two wine-glassesful of Madeira, a quarter of a pound of meat glaze and a little coarse black pepper until reduced to a quarter the original quantity ; brown an ounce of flour in an ounce and a half of butter, add to the sauce; simmer for ten minutes, skim, pass through a sieve, and serve. Mirabelle plum marmalade. Prepare the same as peach marmalade (see 3rd of October). Potage à la Nimoise. Fish soup à la Nimoise. Thon grillé à la purée d’oseille, Broiled tunny with purée of sorrel. Timbale de nouilles au parmesan. Timbale of German paste and Parmesan cheese. Carpes frites. Fried carp. Pommes de terre à la crème. Potatoes and cream. Pommes meringuées. Meringue of apples. Fish soup à la Nimoise. Add some yolks of egg to the necessary quantity of fish stock (see 3oth of August) ; stir over the fire until thick, with a wooden spoon. Dip some white crusts of bread in fish stock, place them in the soup-tureen, and add the soup. Broiled tunny with purée of sorrel. Soak a thick slice of tunny for two hours in olive oil seasoned with lemon-juice, sliced onions, salt and pepper ; broil over a slow fire, and dish up on a purée of sorrel. Potatoes and cream. Bake your potatoes in the oven; when done, peel, slice them and warm in béchamel sauce (see 18th of August). Bread panada made with milk. Soak the bread-crumbs in milk, stir before the fire until dry ; add some yolks of egg, and keep in a covered jar until required. This panada is usually used for forcemeat or quenelles. Potage de riz au potiron. Rice and leek soupe Rosbif à l’anglaise. Roast beef, Cervelles frites. Calÿs brain fritters. Langouste à la broche. Roast sea crayfish. Tomates farcies. Stuffed tomatoes. Tartelettes de groseilles rouges. Red gooseberry tartlets. Rice and leek soup. Cut up your leeks, and cook in thick veal stock, with two onions stuck with cloves, celery leaves, salt and pepper ; when done, pass through a tammy with a lump of butter; add some rice to the purée, which has been boiled, and also mixed with butter, and warm in a stew-pan. Serve when thoroughly done. Calf’s brain fritters.