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

Consommé aux œufs pochés. Clear soup and poached eggs. Tête de veau farcie. Stuffed calfs head. Côtelettes de mouton à la financière. Mutton cutlets à la financière. Cailles rôties. Roast quail. Écrevisses au court-bouillon. Crayfish boiled in court-bouillon. Macedoine de fruits au citron. Macedoine of fruit flavoured with lemon. Stuffed calf’s head. Trim, bone, blanch, and empty the calf's head ; stuff it with forcemeat (see 6th of April) and chopped truffles ; sew it up to its original shape, tie a cloth very tight round it, and place in a stew-pan, with slices of bacon, lemon, carrots, onions stuck with cloves, and a bouquet of mixed herbs ; moisten with stock and water, and boil for three or four hours ; when done, leave in the stew-pan until time to serve it. Hand poivrade sauce (see 1oth of April) separately. Almond butter. Pound fifteen Jordan almonds, and three bitter ones, with four ounces of sugar; moisten with a few drops of milk, pass through a fine sieve, stir into half a pound of fresh butter, and pass through a tammy into the dish or shell in which it will be served. The butter will have the appearance of coarse vermicelli, This pretty side dish is rarely seen on the dinnertable, Potage bisque au riz. Crayfish soup with rice. Lièvre à la mode. Hare à la mode. Goujons frits. Fried gudgeon. Rosbif rôti. Roast beef. Pommes sautées. Fried potatoes, Beignets soufflés. Soufflé fritters. Crayfish soup with rice. Boil fifty crayfish in court-bouillon (see 18th of April), shell them, and pound in a mortar, with the same quantity of breast of chicken. Dry the shells and claws in the oven, pound them, boil in stock, and when done, pass through a tammy, stir in the pounded crayfish, and warm in a bainmarie. Just before serving, add a little rice, which has been boiled in stock. ; Hare à la mode. Skin the hare (reserve all the blood for the gravy), cut it up into joints, and lard with fine fillets of bacon, place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, carrots, a lump of lard, and a tumblerful of red wine ; lay two sheets of buttered paper over it, fix on the lid quite tight, and simmer over a slow fire. When nearly done, stir in the blood, and serve. Potage de consommé aux quenelles. Clear soup with quenelles: Carpe à l’étuvée. Stewed carp. Côtelettes de chevreuil sautées. Stewed roebuck cutlets. Dinde rôtie. Roast turkey-hen. Oseille en purée garnie d'œufs. Purée of sorrel with poached eggs. Pêches au riz. Peaches and rice. Quenelle forcemeat. This forcemeat is made of either fowl, fish, game, or veal. Dip some crumb of bread in either milk or stock, dry in a saucepan ; when cold, stir in a lump of butter, or the fat from a calfs kidney; season with salt and mixed spice; cut up whatever meat you wish to employ into small dice, add to the bread-crumb, pound, and stir in an egg at a time, until a thick paste. Shape your quenelles in a spoon, and poach, in either stock or salt and water, for about ten minutes, drain, and serve. Use equal quantities of bread-crumb, butter, and meat, for this forcemeat. Half braïise or white braise, Line the braising-pan with slices of bacon and veal; season with carrots, onions, thyme, salt and pepper, and moisten whatever meat or poultry you wish to braise with white wine and veal stock; cover with slices of bacon, fix on the lid of the braising-pan very tight, and simmer until done, Potage purée de haricots. Purée of haricot beans. _Anguille à la sauce verte. Eel with green sauce. Noix de veau braisée aux carottes. Braised chump of veal and carrots. Grives rôties. Roast thrushes. Champignons farcis. Stuffed mushrooms. Compote de poires. Compote of pears. Roast thrushes,