Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes

Baron Brisse, Brisse

• Publisher: Routledge
• Year: 2016
• Print ISBN: 9781138985681
• eBook ISBN: 9781317847212
• Edition: 1
• Topic: Social Sciences
• Subtopic: Anthropology
• Index: Social Sciences

First published in 2005. Baron Brisse is one of the great names and authorities of European cuisine. His book, whose carefully selected recipes come from many schools of cookery and include dishes to suit every occasion, is essential reding for anyone interested in food, cooking and its history. Menus are presented in French and English, allowing cooks to appreciate the importance of traditional English techniques and recipes as well as the profound influence of French cookery.

THE 366 BILLS OF FARE.

JANUARY 1.

Potage à la Condé. Barbue à la béchamel. Aloyau au vin de Madère. Poulets rôtis à la peau de goret. Artichauts à la barigoule. Baba au rhum.

Purée of haricot beans à la Condé. Brill, béchamel sauce. Sirloin of beef, Madeira sauce. Roast fowl à la sucking-pig. Stuffed artichokes à la barigoule. Rum cake or Baba.

Purée of haricot beans à la Condé.

Make a purée of red haricot beans in the same manner as a purée of white haricot beans (see 2nd of July). Put some slices of fried bread in a soup-tureen, and pour the soup over them.

Brill, béehamel sauce.

Soak your brill in fresh water for two hours, drain, and cover with salt in a deep dish for an hour. Boil in boiling salt and water for twenty or twenty-five minutes over a slow fire. Be careful that the fish does not break. Hand some béchamel sauce in a sauceboat (see 16th of August).

Roast fowl a la sucking-pig.

Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped up in a piece of paper, which hold in a large iron spoon, let the melting lard drop on the fowl, this will produce a crackly skin like that of a roast sucking-pig.

Stuffed artichokes à la barigoule.

Trim and wash your artichokes, fill them with a stuffing composed of chopped mushrooms, eschalot, parsley, and bacon; the stuffing having first been warmed in fresh butter and seasoned with salt and pepper. Tie a piece of string round each artichoke, and simmer in a saucepan lined with bacon; sprinkle with salad oil, and serve with their own sauce reduced

JANUARY 2.

Potage à la julienne. Anguille à la minute. Selle de mouton garnie de rissoles. Mauviettes rôties. Laitues farcies. Flan de crème meringuée.

Julienne soup. Eels à la minute. Braised saddle of mutton with rissoles Roast larks. Stuffed lettuces. Open tart of frangipane.

Julienne soup.

Cut up equal quantities of turnips, carrots, and celery into small strips, warm over a slow fire in a little fresh butter until slightly browned; add some strips of leek, lettuce, sorrel-leaves, chervil, and a small lump of sugar. Boil these vegetables in your stock over a slow fire for an hour; shortly before serving add, if in season, a tablespoonful of green peas and a handful of asparagus heads. Clear the soup of all fat, and pour into a soup-tureen on slices of fried bread crust.

Eels à la minute.

Skin your eels and cut into pieces; boil in salt and water for ten or fifteen minutes according to the size of the eels, place on a dish, pour some hot maître d’hôtel sauce (see 23rd of March) over them, add a few drops of lemon juice, and garnish with hot boiled potatoes.

Braised saddle of mutton with rissoles.

Braise the saddle of mutton (see braise 28th of May) and serve with the gravy reduced, garnish with rissoles (see 25th of January).

JANUARY 3.

Potage brunoise aux pâtes d’Italie. Morue à la crème. Côtes de bœuf braisées, garnies de petits pâtés. Perdreaux rôtis. Marinade de choux-fleurs. Compôte de poires.

Brunoise soup with Italian paste. Slices of cod with cream sauce. Braised ribs of beef with patties. Roast partridges. Cauliflower fritters. Compôte of pears.

Brunoise soup.

Slice some carrots, turnips, leeks, celery, and onions, wash and drain them; warm in a saucepan, with some fresh butter until brown; add a little stock and reduce to a glaze, pour into the necessary quantity of clear soup, and, when boiling, add some Italian paste, which has been boiled separately.

Slices of cod with cream sauce.

Soak a salted cod’s tail and boil in boiling water, drain and cut it up into slices. Melt half a pound of butter in a saucepan, thicken with a little flour, and flavour with pepper and a very little nutmeg; when of a proper substance add a pint of cream and some finely chopped parsley, stir over the fire for five minutes, add the slices of fish, simmer for ten minutes, and serve.

Cauliflower fritters.

Blanch your cauliflower, break into pieces and dip into thick white sauce (see 31st of January), leave until cold, and see that they are thoroughly covered with the sauce; take each piece separately in a spoon, dip into batter (see 13th of November), and fry in boiling lard or butter. Serve very hot, garnished with fried parsley.

JANUARY 4.

Potage croûte au pot. Merlans aux fines herbes. Poulet à la chasseur. Filet de bœuf rôti. Pommes de terre sautées. Meringues à la Chantilly.

Soup with crusts of bread. Baked whiting with sweet herbs. Chicken à la chasseur. Roast fillet of beef. Fried potatoes. Meringues à la Chantilly.

Soup with crusts of bread.

Lay slices of toasted crust of bread in a deep dish, and moisten with uncleared stock, put the dish into the oven until the toast is brown and quite dry; place the crusts in the soup-tureen and pour the necessary quantity of cleared stock over them.

Baked whiting with sweet herbs.

Clean the whiting and lay in a baking dish which has been previously buttered and sprinkled with chopped parsley, onion, a little salt, and scraped nutmeg. After placing the whiting in ...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Translator’s Note
• Preface
• Order of Dinner
• Provision Calendar
• The 366 Bills of Fare
• Index
• Table Alphabétique des MatièRes