Fried Tench
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 61. The excerpt below is the record exactly as published.
Fried tench. Poitrine de veau farcie, Stuffed breast of veal. Cochon de lait au Père Douillet. Sucking-pig au Père Douillet, Haricots verts à la maître d'hôtel, French beans à la maître d'hôtel, Bavarois vanillé. Bavarian vanilla cream, Fried tench. Clean and scrape your tench very carefully, and soak for two hours in melted butter seasoned with chives, chopped parsley, salt, pepper, and vinegar. Flour
Cook this with the app: pantry check, scaling, and the assistant.