Gravy Patties
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 67. The excerpt below is the record exactly as published.
Gravy patties. Côtelettes de mouton garnies de Mutton cutlets with French beans, haricots verts. Jambon rôti. Roast ham. Épinards au velouté. Spinach boïiled in velouté sauce, Flan de fruits. Open fruit tart. Gravy patties. Line some small moulds with light paste, and fill with what- ever forcemeat fancied (several different recipes are given in this book}, cover the moulds with paste, egg over, and bake ; when dene remove the covers, scoop out the forcemeat, turn the patties out of the moulds, and fill them with well-seasoned, reduced gravy
Cook this with the app: pantry check, scaling, and the assistant.