Fish Soup with Chopped Herbs
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 142. The excerpt below is the record exactly as published.
Fish soup with chopped herbs. Croquettes de riz au parmesan. Rice CU and Parmesan cheese. Filets de sarcelles aux anchois. Fillets of teal and anchovies. Brochet sauce ravigote provençale. Pike, provençale ravigote sauce, Purée de pommes de terre gratinée. Baked purée of potatoes. Gelée d’oranges. Orange jelly. Fish soup with chopped herbs. Cook some chopped lettuce, chervil, celery, and sorrel leaves in fish stock. Stir some yolks of egg into a little fish stock; when thick, add to the boiling soup and vegetables, and as soon as done, pour into a soup-tureen on to slices of bread
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