Clear Soup with Chervil-Leaves
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 39. The excerpt below is the record exactly as published.
Clear soup with chervil-leaves. feuil. Limandes frites, sauce Colbert, Fried dab, Colbert sauce. Foie de veau à l'italienne. CalPs liver à l'italienne. Quartier d'agneau farci rôti. Stuffed forequarter of lamb. Salsifis frits. Fried salsifis. Gâteau aux amandes, Almond cake, Clear soup with chervil-leaves. Cut up some chervil-leaves, and boil in your stock
Cook this with the app: pantry check, scaling, and the assistant.