Brill à la Béchamel

Ingredients

• brill
• cover with salt
• Boil in boiling salt and water for twenty or twenty-five minutes

Method

1. 1

   Soak your brill in fresh water for two hours, drain, and cover with salt in a deep dish for an hour.

2. 2

   Boil in boiling salt and water for twenty or twenty-five minutes over a slow fire.

3. 3

   Be careful that the fish does not break.

4. 4

   Hand some béchamel sauce in a sauceboat.

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

Brill, béchamel sauce. Aloyau au vin de-Madère. Sirloin of beef, Madeira sauce. Poulets rôtis à la peau de goret. Roast fowl à la sucking-pig. -Artichauts à la barigoule, Stuffed artichokes à la barigoule. Baba au rhum. Rum cake or Baba. Purée of haricot beans à la Condé. Make a purée of red haricot beans in the same manner as a purée of white haricot beans (see 2nd of July). Put someslices of fried bread in a soup-tureen, and pour the soup over them. Brill, béchamel sauce. Soak your brill in fresh water for two hours, drain, and cover with salt in a deep dish for an hour. Boil in boiling salt and water for twenty or twenty-five minutes

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