Mauviettes à la Mère Marianne
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 348. The excerpt below is the record exactly as published.
MAUVIETTES A LA MERE MARIANNE Slice some peeled and cored russet apples, and three-parts cook them in butter. Spread this stew in thick layers on a buttered dish. Simply stiffen the seasoned larks in nut-brown butter, and place them upon the stewed apples, pressing them slightly into the latter. Sprinkle with very fine bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.