Fricandeau of Sweet-Breads
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 53. The excerpt below is the record exactly as published.
braise for three quarters of an hour with hot coals on the lid; when cooked, dry the fowls in a cloth, remove the slices of lemon, and serve on tomato sauce. Potatoes à la Parisienne. Chop up some onions very fine, and brown in equal quan- tities of butter and lard ;. When a good colour, moisten with either water or stock, add your potatoes, season with a bouquet of herbs, salt and Pepper. When cooked serve very hot. Choux, or light batter-cakes. Prepare the same as nun’s sighs (see 1oth of March), but serve cold, filled with cream, 126 THE 366 BILLS OF FARE. MAW &. Potage aux pâtes d'Italie avec Par- Soup with Italian paste and Par- mesan cheese, mesan. Filets de grondins en turban. Fillets of gurnet, turban fashion. Ris de veau en fricandeau. Fricandeau of sweet-breads. Filet de porc piqué rôti. Roast fillet of pork larded. Petits pois à l'anglaise. Green peas à l’anglaise. Madeleines. Madeleine cakes. - Fricandeau of sweet-breads. Trim, drain, and blanch your sweet-breads, lard with well- flavoured bacon, and braise (see 28th of May) for three quarters of an hour. Pass the sauce through a tammy, reduce, add a pinch of powdered sugar, glaze the tops of the sweet-breads with it, and serve on a purée of either sorrel, tomato, chestnuts, or mushrooms
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Cook this with the app: pantry check, scaling, and the assistant.