Baron Brisse
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 60. The excerpt below is the record exactly as published.
Baron Brisse — Lobster farced paupiettes, poached with claret, lie with cornflour and butter, L 146 The New Practical Cookery Guide. add dice of truffe, crayfish and mushroom sauce over, grated cheese and gratines
Cook this with the app: pantry check, scaling, and the assistant.