Carrots à la Ménagère
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 86. The excerpt below is the record exactly as published.
Carrots à la ménagère. Flan de prunes. Plum tart. Mussels à la mariniere. Take the mussels out of their shells, and toss them in a saucepan with a large lump of butter and finely-chopped parsley, chives, and garlic ; stir in a little black pepper and bread-crumbs. Serve very hot. Calf’s ears fried in batter. Blanch the ears in boiling water, boil them in veal stock, leave in the saucepan until cold, drain, and cut up into long strips ; soak them in vinegar, seasoned with salt and black pepper; dry in a cloth, dip into batter, and fry until a golden colour ; drain, and serve, garnished with fried parsley. Carrots à la ménagère. Slice your carrots, and boil in stock and white wine, seasoned with coarse black pepper, grated nutmeg, and a bouquet of mixed herbs; when done, dish up the carrots, thicken the sauce with butter and à little flour
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