Cream Pastry
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 48. The excerpt below is the record exactly as published.
Cream pastry. Baked fillets of sole, turban fashion. Cut a piece of crumb of bread into the shape of a small sugar-loaf, place in the centre of a tin dish with the narrowest part downwards ; cover with slices of bacon, spread a layer of forcemeat over them, and stick on the fillets of sole in such a way as to form the shape of a turban, garnish with small rounds of truffles, moisten with melted butter, flavour with lemon juice, cover with slices of bacon and a buttered sheet of paper ; bake, and when done, remove the paper, slices of bacon, and the piece of bread from the centre, and fill the hole with tomato sauce, Cream pastry. Take two pints of flour and stirin a tumblerful of double cream and a pinch of salt ; when mixed, roll out the paste and leave for half an hour ; add half a pound of butter, roll five times, and cut out into any shape you please; glaze with beaten yolks of egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.