Gascony Butter
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 86. The excerpt below is the record exactly as published.
Gascony butter. Boil a dozen fine heads of garlic in water, drain, and pound them in a mortar with half a pound of butter, season with salt, a pinch of grated nutmeg, and a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.