Fillets of Skate
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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Sodium0.4 mg
Potassium1.9 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Water4.7 g
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 54. The excerpt below is the record exactly as published.
Fillets of skate. Oreilles de veau aux champignons. Calfs ears with mushrooms. Pintades rôties. Roast guinea-fowl. Coquilles d'œufs aux huîtres. Scolloped eggs and oysters. Tourte à la frangipane. Frangipane tart, . Fillets of skate. Boil two fine fillets of skate in salt and water, drain and place on a dish. Blanch and pound the liver of the skate, stir it into butter sauce (see 22nd of January), flavour with a tea- spoonful of tarragon vinegar and a pinch of grated nutmesg, and pour over the fillets. Scolloped eggs and oysters. Melt some fresh butter, season with salt, pepper, a pinch of grated nutmeg
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