Elder-Flower Fritters
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 73. The excerpt below is the record exactly as published.
Elder-flower fritters. Sirloin of beef à la Provençale. This is an excellent old recipe, which I am sorry to say is seldom used. Lard the sirloin with fillets of ham ; chop up some marrow, scraped bacon, anchovies, mixed herbs, and garlic ; stir well into butter, olive oil, salt and pepper ; spread this stufäing on to slices of bacon, lay them on the beef, skewer or tie them on, cover with buttered sheets of paper, and roast ; when nearly done, remove the paper and bacon 50 as to brown the meat. Add a little of the gravy cleared of all grease, to some piquante sauce, and hand in a sauceboat ; Squeeze a few drops of lemon over it just before SerVIng. Elder-flower fritters. Break up some elder-flowers into small sprigs, and soak for two hours in either sherry or brandy, with à little SULAr ; drain, dip into batter, to which you have added a little brandy and a few drops of orange-flower water
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