Light Pastry
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
Nutrition per serving
1660Calories
49 gProtein
351 gCarbs
7 gFat
Full nutrition (19 nutrients)
Calories1660 kcal
Protein49 g
Carbohydrates351 g
Total Fat6.7 g
Sodium9.1 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin B60.3 mg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Water45 g
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 49. The excerpt below is the record exactly as published.
Light pastry. Roast calf's liver. Choose à fine white calfs liver, lard it with thick fillets of bacon, sprinkle with chopped garlic, herbs, and mixed spice, and cover with a thick layer of lard; roast before a moderate fire; when cooked, skim all grease off the dripping, flavour with lemon-juice, and pour over the liver. Another way of cooking calfs liver is to roast it, without larding ; pour piquante sauce, flavoured with chopped capers or gherkins over it. Light pastry. Make a soft paste, with one pound of flour, water, and a pinch of salt, leave for half an hour ; roll it out, spread some fresh butter
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