Fried sheep’s tails and rice
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 88. The excerpt below is the record exactly as published.
Fried sheep’s tails and rice. Scald and blanch the tails, cut off the ends, tie two or three together in a bunch and braise them (see 28th of May). Boil some rice in strong stock, and leave on the fire until it has absorbed all the liquor ; when both tails and rice are cold, spread a thick layer of the latter over the tails; dip into egg and bread-crumbs, fry in boiling lard, and serve, garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.