Jugged Lamprey

Ingredients

• Cut up a lamprey into large pieces
• brown in butter
• add some truffles
• and morels
• moisten with a tumblerful of red wine
• season with salt
• pepper
• a pinch of sugar

Method

1. 1

   Cut up a lamprey into large pieces and brown in butter.

2. 2

   Add some truffles and morels; when a good color, moisten with a tumblerful of red wine, season with salt, pepper, and a pinch of sugar.

3. 3

   Serve with its own sauce, and garnish with sippets of fried bread.

Nutrition per serving

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 59. The excerpt below is the record exactly as published.

Jugged lamprey. Bœuf à la mode, Bœuf à la mode. Poulets rôtis. Roast fowls. - Haricots verts au beurre, French beans with butter. Soufflé à la vanille, Vanilla soufflé. Kidney patties. Remove the skin and fat from your kidneys, and cut up into slices about a quarter of an inch thick, warm in melted bütter seasoned with salt, pepper, and a pinch of grated nutmeg, and stir well Line some patty pans with puff paste, fill with the kidneys, and cover with a piece of paste large enough to go over the sides of the patty pans, and moisten the edges with water. Bake, and when done lift up the covers, fill the patties with velouté (see 23rd of August), replace the covers, and serve immediately. Jugged lamprey. Cut up a lamprey into large pieces, and brown in butter ; add some truffles and morels; when a good colour moisten with a tumblerful of red wine, season with salt, pepper, and a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.