Bream with White Wine Sauce

Name: Bream with White Wine Sauce
Ingredients: Clean, scale, and cut up the bream; cover with white wine; season with salt; coarse black pepper; a bouquet of parsley; a laurel leaf; four heads of garlic; four ounces of onion; four ounces of butter; a little flour

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Serve with fish heads raised in the center of the dish.

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 129. The excerpt below is the record exactly as published.

Bream with white wine sauce, Paon rôti. Roast peacock. Artichauts à la barigoule. Stuffed artichokes à la barigoule Beignets soufflés. Soufflé fritters. Bream with white wine sauce. Clean, scale, and cut up the bream into pieces ; place in & fish-pan large enough for them to lie side by side, cover with white wine, season with salt, coarse black pepper, a bouquet of parsley, thyme, a laurel leaf, four heads of garlic, and four ounces of onion, cook over a moderate fire; when done, remove the fish, thicken the liquor in which it was boiïled with four ounces of butter and a little flour

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Cook this with the app: pantry check, scaling, and the assistant.