Eel à la Tartare
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 100. The excerpt below is the record exactly as published.
Eel à la tartare. Lapereaux grillés. Broiled rabbit. Filet de bœuf rôti. Roast fillet of beef. Macédoine de légumes à la Vegetable pie à la béchamel. béchamel. ! à Dumpling aux pommes. Apple pudding. Eel à la tartare. Brown some chopped carrots, onions, and a bouquet of mixed herbs in butter; sprinkle with flour, and moisten with white wine; cook for half an hour, and pass through a tammy. Skin your eel
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