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

Cook the brains the same as for stewed calfs head (see 24th of January) ; drain, slice them, dip into batter, and fry until a good color ; dish up in a pyramid, covered with Italian sauce. Roast sea crayfish. Skewer the crayfish on to the spit, and roast before a large fire ; baste with melted butter mixed with champagne and seasoned with salt and pepper; when done, which you can tell by the shell getting soft, dish up, pass the dripping through a sieve, and flavour it with lemon-juice, a wine-glassful of champagne, a pinch of salt, and a little mixed spice; pour over the crayfish, and serve: Timbale of German paste. Prepare the same as timbale of maccaroni (see 1st of November) ; only use German paste instead of maccaroni. , dérbre caslnsles ,7 a —_ AUGCGUSTE22; Potage julienne. Julienne soup. Noix de veau braisée. Braised chump of veal. Raie frite. Fried skate. Canards sauvages rôtis. Roast wild duck. Haricots blancs à la moelle. Haricot beans and marrow. Croûte aux abricots. Fried slices of brioche with apricots, Fried skate. Blanch a large piece of skate, cut it up into fillets, and soak for five hours in vinegar and melted butter, seasoned with chopped herbs, salt and pepper; dry them in a cloth, dip into milk, sprinkle with flour, fry over a quick fire, and serve, garnished with fried celery lgaves. Haricot beans and marrow. Boil some fresh haricot beans in salt and water with an onion; when done, drain, and warm them in beef marrow ; season with salt, black pepper, and the juice of a lemori. Spanish sauce. People often think that this sauce is very expensive to make, . but the following recipe will show how simple it is to prepare. Cut up some trimmings and giblets of fowl, a little veal, and a slice of ham; warm in butter until brown, moisten with a tumblerful of white wine and the juice of a lemon, add a little stock, and simmer by the side of the fire for several hours; pass through a tammy, clear off all grease, and thicken with a little meat glaze, Potage bisque d'écrevisses Crayfish soup. Moëlle à la Orly. Marrow à la Orly. Poularde en tortue. Stuffed pullet, turtle fashion. Filet de bœuf piqué rôti. Roast larded fillet of beef. Céleri au jus. Stewed celery. Compote de poires. Compote of pears. Stuffed pullet, turtle fashion. This is a very pretty entrée, and easy to dress. Bone your pullet, stuff it with forcemeat (see 6th of April) and savory forcemeat (see 28th of August), sew it up, turn the skin of the neck half over the head, and cut off part of the comb, which will give it the appearance of a turtle’s head; blanch and singe four chicken's feet, cut off the claws, and stick two where the wings ought to be, and two in the thighs, so as to look like turtle’s feet; stew the pullet (see 26th of September); when done, cut the string with which it was sewn, lay it on its back in a dish, garnish the breast with sliced truffles, cut in the shape of shells, and place a crayfish tail to represent the turtle’s tail. Hand any sauce which may be fancied with this dish, Velouté sauce. Prepare the same as Spanish sauce, but do not brown the ingredients; add a little flour, moisten with either stock or boiling water ; season with pepper, salt, and a bouquet of mixed herbs ; when cooked, pass through a tammy, and keep in a covered jar until required. n:< ME: a és sie cTndon *,9 D — — Potage de riz à la purée de laitues. Rice soup with purée of lettuce. Éperlans à l'anglaise. Smelts à l’anglaise. Sarcelles aux olives. Stewed teal and olives. . Porc frais rôti. Roast pork. Pommes de terre sautées. Fried potatoes. Tourte de cerises. Cherry tart. Smelts à l'anglaise.