The Virtual Pub
Come Inside... => The Restaurant => Topic started by: Snoopy on February 09, 2011, 01:48:43 PM
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Anyone else collect these?
We seem to have about 100 ... Some rarely get opened and others I read as if they were novels.
My favourite is "Baron Brisse" written in the 1800s by Leon Brisse it contains 366 menus and 1200 recipes.
Each page gives the "Bill of fare" for the day and the necessary cooking instructions. Each page gives the date on which the meal should be served thus making it a completely "seasonal" cookbook.
The original was in French and the first English translation was published in 1905. Unfortunately my copy is a facsimile published in 1979.
Today it suggests:
Pea Soup with Toast
Broiled Barbel
Braised Ribs of Beef with carrots
Roast Sucking-pig
Salad of mixed vegetables
Coffee Fingers glazed with coffee
Some Dinner eh?
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A broiled barbel? rubschin:
Sounds rude
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It's a boiled fish ::)
Barbel = A species of freshwater fish
(https://www.virtual-pub.com/SMF/proxy.php?request=http%3A%2F%2Fwww.fishing-for-barbel.co.uk%2Fimages%2Fbarbel_information.jpg&hash=746e72b0a49b6489f102356048e84fc57d4c5d26)
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I think I would have skipped straight to the roast pig redface:
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I think I would have skipped straight to the roast pig redface:
Sucking or suckling rubschin:
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I am not fussy
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But everything is fuzzy point:
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Until tomorrow sad24:
But at least I have 2 feet again now, mostly
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Until tomorrow sad24:
But at least I have 2 left feet again now, mostly
whistle:
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I collect recipe books. redface:
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I collect dongles angel1
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And I have a rather remarkable collection of scarves. angel1
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cussing:
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angel1. Come and get it...
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I think I would have skipped straight to the roast pig redface:
Sucking or suckling rubschin:
The book ackchoooly says "Sucking"
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I think I would have skipped straight to the roast pig redface:
Sucking or suckling rubschin:
The book ackchoooly says "Sucking"
That's them French for you.
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I think I would have skipped straight to the roast pig redface:
Sucking or suckling rubschin:
The book ackchoooly says "Sucking"
That's them French for you.
Yep, give 'em an inch and they think it's time to surrender.
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Today's menu is headed "Bill of Fare for Fast Day"
Julienne soup for fast day
Pike, Horseradish sauce
Vol-au-vent of eggs, Béchamel sauce
Roast fillet of Sturgeon
Cauliflower with cheese
Nun's sighs
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But I haven't finished my pig yet!
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Today's menu is headed "Bill of Fare for Fast Day"
Julienne soup for fast day
Pike, Horseradish sauce
Vol-au-vent of eggs, Béchamel sauce
Roast fillet of Sturgeon
Cauliflower with cheese
Nun's sighs
Nun's sighs? rubschin:
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Today's menu is headed "Bill of Fare for Fast Day"
Julienne soup for fast day
Pike, Horseradish sauce
Vol-au-vent of eggs, Béchamel sauce
Roast fillet of Sturgeon
Cauliflower with cheese
Nun's sighs
Nun's sighs? rubschin:
"Warm a lump of butter the size of a walnut, a lump of sugar, a little lemon peel and a pinch of salt in a tumblerful of water, let it boil over two or three times; stir in some flour until it becomes a thick paste and continue stirring until it is cooked, which you can tell if the paste does not stick to your finger; leave in the saucepan until cold, then stir in one egg at a time (It does not say how many eggs) until it is thin enough to drop out of a spoon. Take a dessert spoon and drop lumps of the paste about the size of a walnut into lard which is not quite boiling, take out when swollen to four times their original size and of a golden colour. Sprinkle with sugar and serve hot; they are also very nice cold. The flavouring may be varied by omitting the lemon peel and stirring in a little orange-flower water with the first egg."
Sounds a bit like a dough-nut to me. whistle:
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Sounds nice.
I think I have a soup fetish as I several soup recipe books. Do I use them? Hardly ever. redface:
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Tomorrow's Bill of Fare is one to try on your "in-laws" Miss C eveilgrin:
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Well my tomato bread was a disaster noooo: I spose it helps if you put the paddle thing in the breadmaker redface:
Even the birds are turning their beaks up at it noooo:
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Well my tomato bread was a disaster noooo: I spose it helps if you put the paddle thing in the breadmaker redface:
Even the birds are turning their beaks up at it noooo:
doh:
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Tomorrow's Bill of Fare is one to try on your "in-laws" Miss C eveilgrin:
Ooo oooo please sir, please sir, is it larks tongues in arsenic?
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Wait and see eveilgrin:
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Crocodile sandwich, and make it snappy?
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Wait and see eveilgrin:
Lurch cojones au gratin?
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lol:
No peeking early.... This thread will run for a year! eveilgrin:
Even more annoying than Wenchy's Christmas Countdown
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Crocodile sandwich, and make it snappy?
I am surrounded by idioms!
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drumroll:
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Crocodile sandwich, and make it snappy?
I am surrounded by idioms!
lol: lol:
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lol:
No peeking early.... This thread will run for a year! eveilgrin:
Even more annoying than Wenchy's Christmas Countdown
Did the peeking early have star anise in it rubschin:
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Bill of Fare for Feb 11th
Vermicelli Soup
Brill in Caper sauce
Calf's Head a la Destiliere
Larded Fillet of Beef
Puree of Potatoes
Stewed Apples on toast
You'll love this recipe:
Calf's Head a la Destriliere:
"Bone the calf's head, blanch the brains in boiling water with a few drops of vinegar.
Cook in thin white sauce for three quarters of an hour, take off the fire and leave them in the pan until cold: at the same time drain and blanch the calf's head. When cold, dry and cut it into small pieces leaving the eyes and ears whole; boil in a thin white sauce over a quick fire, then simmer for three to four hours, which is quite sufficient. Drain and arrange on a dish, cut the brains in half and place at each end of the dish; cut up the tongue into dice, ready to put into the sauce. Take two tablespoons of Spanish sauce or some thin glaze, add half a bottle of Chablis, one hot chilli pepper well pounded, six tablespoons of stock and reduce; add some small rounds of pickled gherkins, the dice of tongue and some chopped button mushrooms. Pour this sauce over the calf's head and serve."
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But I am still struggling with the pig eeek: eeek:
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Was it the brains or leaving the eyes whole that did for you? whistle:
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I could actually eat cook and eat that. Have done much the same with pisa heads in the past, not with whitemsauce though. Would feel like Hanibal Lecter if I were to do that to The Harridan. Prolly illegal too unfortunately.
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Wot's a pisa head?
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'Round here on a Friday night there's a loada pisa heads ...
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Your pals?
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Wot's a pisa head?
Lean
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drumroll: