Eel pout à l'italienne
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 88. The excerpt below is the record exactly as published.
Eel pout à l'italienne. Poularde rôtie. Roast pullet. Haricots panachés sautés. French beans and haricots à la maître d'hôtel. Crème fouettée aux framboises, Whipped raspberries and cream. Purée of leeks. Peel your leeks, cut them up into small pieces, boil in boil- ing salt and water; when done, pass through a tammy ; warm the purée in a saucepan with some butter, a tumblerful of cream, a little sugar, and a pinch of flour; reduce, thicken with yolks of egg, and serve. Eel pout à l'italienne. Fry the eel pout and dish them up, covered with the following sauce :—Take a small parsnip, a young carrot, two sliced onions, half a head of garlic, a laurel leaf and three heads of cloves ; warm in either olive oil or butter; moisten with two tumblersful of champagne and a little stock ; simmer for an hour, pass through a tammy, skim off all grease, and reduce the sauce if too thin ; season with a pounded anchovy, some chopped capers, salt, and coarse black pepper
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