Broiled Slices of Shad, Maître d'Hôtel
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Refer to maître d'hôtel sauce recipe for preparation.
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 22. The excerpt below is the record exactly as published.
Broiled slices of shad, maître d’hôtel. d'hôtel. Chapons bardés, rôtis. Roast larded capons. Betteraves à la crème. Beetroot with cream. Cômpote d’oranges. Orange salad. Broiled slices of shad, maitre d’hôtel. Cut the shad into slices about an inch thick, soak in olive oil, with fine herbs, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.