Essence of Ham
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 62. The excerpt below is the record exactly as published.
essence of ham. Trim the artichokes, cut out the chokes, and stuff with chopped mushrooms, minced bacon, parsley, and eschalots, which have been cooked in butter. Line a stew-pan with slices of bacon, add the artichokes, season with salt, pepper, and a bouquet of mixed herbs ; moisten with stock, and cook over a slow fire, with hot coals on the lid ; when done, dish up, covered with essence of ham. Essence of ham. Mince up some ham very fine, poundit, and warm in melted lard ; stir in a little flour. When a good colour moisten with either veal or common stock; season with a bouquet of herbs, cloves, chopped mushrooms, and a teaspoonful of vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.