Worldwide philantropico-gourmet Brillat-Savarin was a fellow named Baron Brisse, crushed in a work of Cirier published in Paris in 1867, one month before the overthrow of pots and compromising the cessation of oracles, presenting extravagant dishes: mixed thoroughly rotten or indescribable. The book is dedicated to free eaters, the free-dressers, for foodies, with gastrophiles, to Gastrolaters, the gastro-guzzlers. In this book the Baron Brisse, Lent and the cook, were declared "relay of injustice in a world that is starving that favor one another ...", so this is the aphorisms cons gastronomy, which is only the hypocrisy of gluttony. Baron Leon Brisse
(Gémenos 1813 - Fontenay aux Roses 1876). After a career as a forest-keeper, he left in 1850 admistration and went to Paris to go into journalism. Bon vivant and lover of good food, it was soon responsible for writing a daily column in the newspaper gourmet Liberty. His menus, sometimes "stunning" were often discussed. Among other publications include Three hundred sixty-five menus of Baron Brisse (1868), Small kitchen of Baron Brisse (1870), Lent kitchen, etc.. "Around a gastronomic calendar under the Second Empire and had a great successfully applied to the Baron Brisse seasonality its simple menus and customizable. Never less than six courses, or we can be amazed at the amount of thoughtful food that could swallow our fathers, in these early periods of the year and after Christmas.
(Gémenos 1813 - Fontenay aux Roses 1876). After a career as a forest-keeper, he left in 1850 admistration and went to Paris to go into journalism. Bon vivant and lover of good food, it was soon responsible for writing a daily column in the newspaper gourmet Liberty. His menus, sometimes "stunning" were often discussed. Among other publications include Three hundred sixty-five menus of Baron Brisse (1868), Small kitchen of Baron Brisse (1870), Lent kitchen, etc.. "Around a gastronomic calendar under the Second Empire and had a great successfully applied to the Baron Brisse seasonality its simple menus and customizable. Never less than six courses, or we can be amazed at the amount of thoughtful food that could swallow our fathers, in these early periods of the year and after Christmas.
Tuesday, 1 January 1867
Soup Condé
Brill to Béchamel
Sirloin with Madeira wine
Chicken Artichoke
piglet skin at the Lyon
Baba au rhum
Wednesday, January 2, 1867
Soup Julian
Eel minute
saddle of mutton rissoles garnished roasted
wimps
Scarole the English
Custard cream meringue
Thursday, January 3, 1867
Puree Soup partridge
Cod
cream topped with roast beef patties
Partridge roast marinated cauliflower
Pear Compote
For information, cheese n ' come on the menus at the end of the nineteenth century
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