Compote of Pears
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 114. The excerpt below is the record exactly as published.
Compote of pears. Braised slice of sturgeon. Lard a thick slice of sturgeon, and place in a braising-pan with scraped. bacon, slices of onion, minced carrots, and par- snips, salt, pepper, mixed spice, a bouquet of mixed herbs, and some white wine;:cook over a quick fire, and serve, covered with piquante sauce, to which you have added some of the liquor in which the sturgeon was cooked. Mushrooms on toast. Blanch your mushrooms in vinegar and water, drain them; and warm in hot melted butter over a quick fire, stir in a little four and a few drops of stock, season with salt, pepper, and a chopped head of garlic, and; parsley ; let it boil over two or three times, thicken the sauce with yolks of egg, flavour with lemon juice, and dish up on baked buttered bread- crusts. Compote of pears. Stew your pears in clarified syrup, flavour with strips of lemon peel, and colour the sugar with cochineal
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