Fausse tortue
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 23. The excerpt below is the record exactly as published.
Fausse tortue — Clear mock turtle, rich calf head consomme, turtle herb flavour, sherry and cayenne, served with pieces of calf’s head
Cook this with the app: pantry check, scaling, and the assistant.