[Marinade] for Two lbs. of [Cèpes].—Put into a saucepan one pint of vinegar, one-third pint of oil, a crushed clove of garlic, a fragment of bay, and a little thyme, six peppercorns, a pinch of coriander, a few fennel leaves, and a small root of parsley. Set to boil for five minutes. Leave the mushrooms to [marinade] for five or six hours before using them.
[329b—CHERRIES A L’ALLEMANDE]
Take five lbs. of Morella cherries, put them into a bottle, as in the case of cherry brandy, and add thereto three cloves, a [149] ]fragment of cinnamon, some grated nutmeg, and a sprig of tarragon. Pour over the cherries two quarts of vinegar, boiled with one-half lb. of brown sugar and properly cooled. Cork the bottle, and leave the fruit to macerate for a fortnight.
[329c—BRAINS A LA ROBERT]
Cook well-cleansed sheep’s or lamb’s brains in court-bouillon, and cool. Divide them up into thin and regular slices, and place them on a hors-d’œuvre dish. Rub the brain remains through a fine sieve, combine the resulting purée with a mustard-and-cream sauce, and add thereto a fine [julienne] of the white part only of celery.
Cover the slices of brain with the sauce.
[329d—CUCUMBER A LA DANOISE]
Cut the cucumber to the shape of small [cassolettes] or [barquettes], [blanch] and [marinade] them.
Garnish with a preparation composed of a purée of salmon mixed with fillets of herring and chopped, hard-boiled eggs in equal quantities.
Sprinkle a little chopped horse-radish over the garnish.