Broiled Barbel
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 51. The excerpt below is the record exactly as published.
Broiled barbel. Œufs à la tripe. Eggs à la tripe. Brochets à l'huile, Pike pickled in oil. Navets à la poulette, Turnips with white sauce, Soufflé aux amandes (chaud), Hot almond soufflé, Broiled barbel. Cut some deep slits down the side ofthe barbel, and fill them with fresh butter and salt, broil the fish and serve either with anchovy sauce, or green sauce, flavoured with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.