Jam Puffs
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 42. The excerpt below is the record exactly as published.
Jam puffs. Baked turbot. Boil a turbot in salt and water, when cold remove all the bones from the fish, break it into pieces and warm in white béchamel sauce (see 18th of August); when thoroughly mixed place in a tin or plated dish, sprinkle with bread-crumbs and grated Parmesan cheese, moisten with melted butter, and brown in the oven. Jam puffs. Cut out some puff paste with a large round tin cutter, scoop out the centre of half the rounds and fill them with jam, cover with the remaining halves, after moistening the edges of the paste with a little water, glaze with whipped yolk of egg
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