Brown Fricassée of Fowl
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 112. The excerpt below is the record exactly as published.
Brown fricassée of fowl. Lièvre en daube. Cold stewed hare. Salade de légumes. Vegetable salad. Pommes au beurre. Stewed apples. Cold stewed hare. Bone your hare, pound the bones and head in a mortar, and simmer for an hour and a half in equal quantities of stock and white wine, with a knuckle of veal cut into dice, sliced onions and carrots, salt, pepper, and a bouquet of mixed herbs, and pass through a tammy. Line an earthenware jar with slices of bacon, add the boned hare, sprinkle it with chopped salt pork and veal, season with salt, pepper and . mixed spice, moisten with the stock made from the bones, cover with slices of bacon, bake in a slow oven ; when done, taste, in case it requires more seasoning, and serve when cold, in the jar in which it was baked. Brown fricassée of fowl. Cut up a fowl into joints, toss in a saucepan with butter, stir in a little flour, moisten with white wine and strong stock, season with salt, pepper, and chopped mushrooms and parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.