Fried salsifis
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 89. The excerpt below is the record exactly as published.
Fried salsifis. Tourte aux abricots. Apricot tart. Skate with mixed herbs. Fillet and skin a fine skate, dry between two cloths, and cook in a saucepan with a pint of milk, a lump of butter, a little flour, two slices of lemon, salt, pepper, and mixed herbs ; when three quarters done, remove the fillets, drain them, and bake in the oven until a good colour; dish up with either piquante sauce or mixed herb sauce. Fried salsifis. Boil your salsifis in water, cut them up into pieces the length of your little finger, dip into boiling water, drain, and soak for an hour in vinegar, seasoned with salt and pepper ; dip into batter, fry in butter
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Cook this with the app: pantry check, scaling, and the assistant.