Fried Eel
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 35. The excerpt below is the record exactly as published.
Fried eel. Pintades rôties. Roast guinea fowl. Petits pois au beurre. Green peas and butter. Meringues à la crème, Meringues with cream. Fried eel. Cut an eel into thick slices, and boil in marinade sauce (see 3rd of December); when cold, drain it, bread-crumb and dip into eggs beaten up with salt and pepper, fry the pieces of eel, and serve, covered with ravigote sauce
Cook this with the app: pantry check, scaling, and the assistant.