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

Skim and blanch the brains, cut into round slices ; have some boiled calf’s udder and truffes, slice to the same shape as the pieces of brain, and fix them alternately on to small skewers ; dip into velouté sauce, to which you have added a lump of butter, the juice of a lemon, and two or three yolks of egg ; when cold, dip into melted butter, and bread-crumb them ; repeat this, and broil until a golden colour. Cover with any highly-seasoned sauce. Potage aux pois chiches, Chick pea soup. Vives à la normande. Weavers à la normande, Côtelettes de porc frais sauce Pork cutlets, ravigote sauce, ravigote. Poulets rôtis. Roast chickens. f Choux-fleurs au gratin avec par- Baked cauliflower with breadmesan. crumbs. Petits pots de crème. Virgin cream, Chick pea soup. Soak the peas for twenty-four hours in water in which spinach has been boiled ; cook them in water, season with onions, a bouquet of mixed herbs and salt ; sprinkle some slices of bread with olive oil or melted butter, place in the soup-tureen, pour some of the boiling soup over them; when swollen, add the remainder of the soup and peas, and serve. ! \ Weavers à la Normande. Clean and scrape the weavers, be careful not to prick your fingers with the fins, as they are poisonous ; cut off the heads and tails, lard them with fillets of eel and anchovy, and cook in white wine, seasoned with carrots, onions, butter, parsley, cloves, thyme, and laurel leaves ; when done, pass the sauce through a tammy, stir in a lump of butter mixed with flour, boil and pour over the weavers, dish up, and squeeze some lemon-juice over them. Weavers à la Bordelaise. Prepare in the same manner as above, only serve covered with Italian sauce. Pork cutlets. Trim your cutlets, leave a little fat, beat them until flat, sprinkle with salt and bread-crumbs, grill over a slow fire, and serve with ravigote sance. Potage croûte au pot. Soup with fried gravy crusts. Rougets sauce aux huîtres. Red mullet, oyster sauce. Canards sauvages en salmis. Salmis of wild duck. Rognon de veau rôti. Roast calfs kidney. Artichauts à l'essence de jambon. Stewed artichokes with essence of ham. Tartelettes à la vanille. Vanilla tartlets. Salmis of wild duck. Wrap up two or three wild duck in buttered sheets of paper, roast until three quarters done, cut them up into joints, and keep warm in a saucepan by the fire-side, with their dripping. Boil the trimmings in two tumblersful of red wine, season with half an eschalot, cloves, and a pinch of white pepper ; when reduced one half, pass through a tammy into a saucepan, stir in a lump of meat glaze, grated crust of bread, a tablespoonful of olive oil, and the juice of a lemon; dish upthe pieces of duck, pour the sauce over them, and garnish with sippets of fried bread. This salmis can also be made with scraps of cold wild duck remaining from the previous day’s dinner. Savory forcemeat. This forcemeat is composed of minced ham, onions, sweetbreads, truffles, and mushrooms. First warm the ham and onion in either melted butter or lard, add the other ingredients ; moisten with stock, and boil ; stir in some yolks of egg and lemon-juice before taking off the fire. Chicken’s breasts, foie gras, kidneys, or cockscombs can be added to this forcemeat, : Potage au riz. Rice soup. Filets de grondins sauce tomates. Fillets of gurnet, tomato sauce, Ris de veau à la provençale. Sweet-breads à la provençale. Filet de bœuf rôti. Roast fillet of beef. Quenelles de pommes de terre frites. Fried potato quenelles. Compote de pêches. Compote of peaches. Sweet-breads à la provençale.