Boiled Brisket of Beef Bread-Crumbed
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 125. The excerpt below is the record exactly as published.
Boiïled brisket of beef bread-crumbed. Boil your brisket. When cooked, cover it with a thick sauce made of reduced stock, four yolks of egg, salt and pepper; sprinkle with bread-crumbs, brown in the oven, and serve with Spanish sauce
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