Bagration Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 128. The excerpt below is the record exactly as published.
Bagration soup. Matelote à la marinière. Stewed carp and eel. Perdreaux à l'anglaise. Partridges à l’anglaise. Jambon rôti. Roast ham. Épinards au jus. Stewed spinach. Bavarois au marasquin. Bavarian cream with maraschino. Bagration soup. Stir some clear fish soup into a little reduced stock, simmer, skim off all grease, flavour with curry powder, thicken with cream and yolks of egg, and pour into a soup-tureen on to chopped filets of sole and vegetables which have been warmed in butter ; add some crayfish tails, and hand dice of fried bread
Cook this with the app: pantry check, scaling, and the assistant.