Eperlans Grilles
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 197. The excerpt below is the record exactly as published.
EPERLANS GRILLES Open them down the back, and remove the bulk of their spine, leaving a small piece only in the region of the tail, and another small piece at the head. Season, dredge, and sprinkle them with melted butter, and grill them quickly. Set them on a long, hot dish; surround them with slices of lemon and bunches of fried parsley
Cook this with the app: pantry check, scaling, and the assistant.