Baked Brill with Parmesan Cheese
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 38. The excerpt below is the record exactly as published.
Baked brill with Parmesan cheese. Break up any pieces of brill which may have been left from the previous day’s dinner, take out all the bones, and warm in thick béchamel sauce (see 16th of August) ; place on a tin or plated dish, smooth with the blade of a knife dipped in boiling water, bread-crumb, and sprinkle with grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.