Fish Patties
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 91. The excerpt below is the record exactly as published.
Fish patties. Boil a cap with soft roe, a tench, and an eel, in stock; when done, bone them, pound the flesh in a mortar, with a little white wine and a pinch of grated nutmeg. Half boil some fine oysters. Line the necessary quantity of patty pans with light paste, fill with the pounded fish, garnish the centre of each one with an oyster and a lump of butter, cover with paste, brush over with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.