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

Pluck and blanch the thrushes, but do not draw them ; wrap up in a vine leaf and a slice of bacon, fix on to the spit with a skewer, place some slices of toasted bread with a little butter in the dripping-pan ; when done, dish up the thrushes on the toast, and sprinkle with lemon-juice and a little white pepper. It takes about a quarter of an hour to roast them. Stuffed mushrooms, Wash the mushrooms quickly, dry, drain, and trim them; chop up the stalks with a quarter their quantity of parsley, and some eschalots, squeeze in a cloth, and warm for five minutes in butter and a little brown thickening ; fill the mushrooms with this stuffing, place them on a buttered baking-dish, sprinkle with grated bread-crust, and bake for ten minutes. .,% RS RP — Potage aux herbes provençale. Herb soup à la provençale. Côte de bœuf braisée à la flamande, Braised ribs of beef à la flamande, Pieds de mouton frits. Fried sheep’s trotters. Gigot de chevreuil rôti. Roast leg of roebuck. Croûte aux champignons. Broiled mushrooms on toast. Tartes aux prunes mirabelles. Mirabelle plum tart. Herb soup à la provençale. Take some spinach, white beet, celery, chervil and sorrel leaves, wash them carefully, and boil in water ; when nearly done, add a little garlic, or a sliced onion, a lump of butter, salt and pepper; thicken with yolks of egg, and pour into the soup-tureen, on slices of bread. Fried sheep’s trotters. Boil the trotters, cut them up into small fillets, soak for half an hour, in vinegar and water, drain, dip into batter, and fry until a good colour. Dish up, garnished with fried parsley. Roast leg of roebuck. Trim the leg, and lard it with fine fillets of bacon; soak for six hours in olive oil and salt; roast for an hour, and baste with some of the olive oil. Serve with poivrade sauce in a . sauceboat. Some people prefer roebuck more highly seasoned, in which case, soak the leg for two days in olive oil, with half a bottle of red wine, salt, mixed spice, sliced onions, and thyme, CELL . Potage à la française. French soup. Pièce de bœuf bouillie sauce Boiled beef with tomato sauce. tomates. Barbottes en casserole. Stewed eel pout. Lièvre rôti. Roast hare. Artichauts à la lyonnaise, Artichokes à la lyonnaise, Fondue au fromage. Cheese fondu. Stewed eel pout. Clean and empty the eel pout; warm the livers in a little browned butter and flour, add the fish, moisten with white wine, season with pepper, salt, chopped herbs, a bouquet of herbs, and mushrooms; cook over a slow fire When done, serve, garnished with the mushrooms ; pass the sauce through a tammy, and pour over them. Artichokes à la lyonnaise. Cut up the artichokes into quarters, remove the chokes, blanch, drain, and warm them in melted butter, flavoured with lemon-juice, simmer until done, take out the artichokes ; moisten the sauce with stock, and a little brown thickening, season with a sliced onion, stir in a lump of butter, and leave on the fire until brown ; pass through a tammy, season with salt, pepper, and chopped parsley. Warm the artichokes in this sauce, and serve. Cheese fondu. Weigh the eggs you are going to use, take a third their weight of grated Parmesan cheese, and a sixth part of butter, stir in a saucepan until the eggs are set, pour into a very hot dish, and serve. EE Potage aux pois verts. Green pea soup. Vives à la maître d’hôtel. Weavers à la maître d'hôtel. Gigot de mouton braisé. Braised leg of mutton. Faisau rôti à la Brillat-Savarin. Roast pheasant à la Brillat-Savarin. Choux-fleurs au gratin. Baked cauliflower with bread- : . crumbs. Bavarois au melon. Bavarian cream with melon syrup. Roast pheasant à la Brillat-Savarin.