Cauliflower fritters
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 7. The excerpt below is the record exactly as published.
Cauliflower fritters. Compôte de poires. Compôte of pears. Brunoise soup. Slice some carrots, turnips, leeks, celery, and onions, wash and drain them ; warm in a saucepan, with some fresh butter until brown; add a little stock and reduce to a glaze, pour into the necessary quantity of clear soup, and, when boiling, add some Italian paste, which has been boiled separately. Slices of cod with cream sauce. Soak a salted cod’s tail and boil in boiling water, drain and cut it up into slices. Melt half a pound of butter in a sauce- pan, thicken with a little flour, and flavour with pepper and a very little nutmeg; when of a proper substance add a pint of cream and some finely chopped parsley, stir over the fire for five minutes, add the slices of fish, simmer for ten minutes, and serve, Cauliflower fritters. Blanch your cauliflower, break into pieces and dip into thick white sauce (see 31st of January), leave until cold, and see that they are thoroughly covered with the sauce; take each piece separately in a spoon, dip into batter (see 13th of November), and fry in boiling lard or butter. Serve very hot, garnished with fried parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.