Baked Ices
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Enjoy hot light paste with refreshing ice.
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 63. The excerpt below is the record exactly as published.
Baked ices. Stewed eel pout. Clean out your eel pout and keep the livers; warm them in butter, moisten with white wine, and season with young blanched onions, a bouquet of mixed herbs, salt and pepper ; when nearly done add the livers and some carp’s roe ; simmer over a slow fire until cooked. Dish up each eel pout on a slice of toast, and cover with their own sauce. Baked ices. During the visit of the Chinese Ambassadors to Paris their Excellencies’ chef exchanged civilities with the chef of the Grand Hotel, and amongst other things taught him how to bake either ginger or vanilla ices; and the following recipe will show how this delicious sweet is prepared. Make your ice very firm, roll out some light paste thin, and cut it into small squares, place a spoonful of ice in the centre of each piece of paste, and fold it up carefully so that no air may get in
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