Brill à la Provençale

Ingredients

• a brill
• soak a brill in oil for an hour
• stuffed olives
• anchovy sauce

Method

1. 1

   Soak brill in oil for an hour, fry it, fillet it, and serve garnished with stuffed olives and anchovy sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 103. The excerpt below is the record exactly as published.

Brill à la provençale. Côtelettes de veau braisées, garnies Braised veal cutlets with French de haricots verts. beans. Canards sauvages rôtis. Roast wild duck. Salsifis frits. Fried salsifis. Darioles à la vanille. Duchess cakes. Carnish à la Durand. I give this recipe in Monsieur Durand's (the celebrated chef in the south of France) own words. | Place a large slice of fat bacon in a saucepan ; when melted, remove any lean there may be, and add a slice of ham, cut into small filets, a lump of fresh butter, and either a calfs or lamb’s sweet-bread cut into large dice, moiïsten with Spanish sauce, and the dripping from a roast leg of mutton, which has been carefully skimmed, and passed through a tammy; add thick slices of truffles, mushrooms, chicken quenelles, olives stuffed with truffle forcemeat (see 22nd of September), boiled chicken combs, and ox palates, the latter cut into dice, and jastly, some cock’s livers, simmer by the side of the fire, and just before serving, add six hard-boiled yolks of egg, a few crayfish tails, and four dozen oysters, which have been blanched and warmed for a minute, in mutton gravy, seasoned with gherkins and mixed herbs; when done, clear off all grease, and pour Over whatever hot joint you wish to garnish. & The thought of this dish is sufficient to give new hunger to those who have already dined well” THE 366 BILLS OF FARE. 261 RE me SEPTEMBER 17. Potage au tapioca. Tapioca soup. Fricassée de poulets à à la Dubarry. Fricassée of fowls à la Du Barry. Moules à la Villeroi. Mussels à la Villeroi. Filet de chevreuil rôti sauce poiv- Roast fillet of roebuck, poivrade rade. sauce. Croûte aux champignons. Mushrooms on toast. Tarte aux poires. Pear tart. 5 Fricassée of fowls à la Du Barry. Cut up your fowls into joints, and soak for an hour in cold water, which change two or three times ; drain, and dry them carefully in a cloth, and cook in water ; as soon as it begins to boil, remove the pieces of fowl, and pass the liquor through a tammy. Warm a lump of butter, some scraped bacon, and a slice of Bayonne ham over a slow fire; when quite hot, add the pieces of fowl, and as soon as they ee to stiffen, stir in a tablespoonful of our; take the saucepan off the fire, moisten the fricassée with equal quantities of stock, and the liquor im which the fowls were boiled ; season with a bouquet of mixed herbs, an onion stuck with cloves, and boil for three quarters of an hour, remove the onion, and herbs, and if the sauce is not sufficiently reduced, stir in some yolks of egg, and serve. Roast loin of pork à la Robert. Cover a fresh loin of pork for two days with coarse salt ; roast it, and serve with Robert sauce, 262 THE 366 BILLIS OF FARE. SEPTEMBER 18. Potage aux pâtes d'Italie, Clear soup with Italian paste. Bouilli en matelote. Hashed boiled beef. Perdrix à l’estouffade. Stewed partridges. Brochet au bleu. Pickled pike. Chicorée au velouté,. Purée of chicory with cream. Baba au rhum. Baba or rum cake. Hashed boiled beef. Brown some young onions in butter, sprinkle with flour, and moisten with a tumblerful of red wine, and half a tumblerful of stock ; add some mushrooms, laurel leaves, thyme, salt and pepper ; when done, pour over some slices of cold boiled beef, which have been laid in a tin dish, simmer in the oven for half an hour, and serve. Stewed partridges. Pluck, draw, singe, and truss your partridges; lard with highly-flavoured bacon, and place in a saucepan, with onions, carrots, slices of bacon, a bouquet of mixed herbs, and equal quantities of stock and white wine, simmer over a slow fire; when done, dish up the partridges, reduce the sauce, skim off all grease, pass through a tammy; if necessary, add a little gravy, and pour over the birds. Boiled calf’s feet. Clean and blanch the feet, beat them, and remove the bones, boil in uncleared stock, and serve, covered with a sauce made with stock, pepper, salt, chopped mixed herbs, and a few drops of vinegar. Brill à la provencale. Soak a brill in oil for an hour, fry it, and when done, fillet it, and serve, garnished with stuffed olives and anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.