Baked Brill
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 25. The excerpt below is the record exactly as published.
Baked brill. Bouchées de homard à la béchamel. Lobster patties à la béchamel. Pilets rôtis. Roast pintail. Artichauts à l’italienne. Aïtichokes à l’Italienne. Gâteau aux amandes. Almond cake, Baked brill. Clean your brill, make several deep cuts across the back, and soak for two hours in olive oil, seasoned with salt, pepper, chives, a laurel leaf and the juice ofalemon. Dip into melted butter, sprinkle with salt, bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.