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

Clean, scale, wash, and dry the smelts ; boil them in equal quantities of white wine and water, two tablespoonsful of olive oil, and season with salt, pepper, and half a lemon, peeled and sliced ; when done, dish up covered with the following sauce. Take two tumblersful of white wine, a lump of butter mixed with a little flour, salt, pepper, the juice of a lemon, a head of garlic blanched and pounded, and chopped parsley and chives ; warm in a saucepan, and pour over the fish. Stewed teal and olives. Pluck, draw, singe, and truss your teal, warm in their own fat, after which either roast or braise them. Soak some olives, stone them, and simmer in reduced stock, add a little Spanish sauce or gravy, and some of the liquor from the braise, and dish up the teal on the stewed olives. Virgin cream. Blanch and pound two ounces of Jordan almonds, moisten with a little water, place in a fine hair sieve, and pour a pint of boiled reduced cream over them, pass twice through the sieve, flavour with lemon or vanille, stir in a little powdered sugar, pour into small china moulds, and cook in a bainmarie. Potage napolitain. Neapolitan soup. Esturgeon au four. Baked sturgeon. Chapon à la régence. Capon à la régence. Cochon de lait rôti. Roast sucking-pig. Haricots verts à l’anglaise. French beans à l'anglaise. Macédoine de fruits. Macedoine of fruit. Neapolitan soup. Make some game quenelles, and poach them in stock ; soak some small round slices of bread-crumb in the same stock, place bread and quenelles in a soup-tureen, and pour the necessary quantity of soup over them. Baked slice of sturgeon, Lay a fine slice of sturgeon in a tin dish, sprinkle with a little olive oil, the juice of a lemon, chopped mixed herbs, salt and pepper ; bake, and when done, place in another dish, pass the sauce through a tammy, pour over the fish, and hand rémoulade sauce separately. Capon à la régence. Truss your capon for boiling, brown it in butter, lard the breast with fine fillets of bacon, braise it (see 28th of May) with Madeira, and serve, garnished à la financière (see 18th of March). Tendons of veal with green peas. Cut off the best parts of the tendons, trim them all to the same shape ; blanch, drain, and warm in butter, moisten with stock, season with a bouquet of mixed herbs, salt and pepper; when done, stir in some green peas which have been stewed in stock, and serve. Roast leg of mutton. 4 Choose a tender leg of mutton, beat it, fix on to the spit, and roast for an hour and a half; serve with its own gravy. “s# * EE Potage de riz à la turque. Rice soup à la turque. Meunier aux oignons glacés à l'allemande. Stewed chub with glazed onions. Cervelles de veau en brochette. Broiled calfs brains. Aloyau à l’anglaise. Sirloin of beef à l’anglaise. Œufs farcis à la sauce tomates, Stuffed eggs with tomato sauce. Petites tartelettes de poires. Pear tartlets. Rice soup à la turque. Boil your rice in stock, flavour with a little saffron, leave on the fire until all’the stock is absorbed, and place in a buttered mould. Make some mutton broth in the same manner as uncleared stock, do not skim off the grease, and pour into a souptureen. Turn the rice out of the mould, and serve with the broth. Stewed chub with glazed onions. Cook the chub the same as stewed carp (see 1st of March), and dish up, garnished with glazed onions, and covered with German sauce. Broiled calf’s brains.