Medallions of Pork à la Berlin
From À la mode cookery, 1902
Can be eaten cold if lined with aspic.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Medallions of Pork a la Berlin Chop up finely some pork, either cooked or raw, have ready a little cream sauce, mix with it a little powdered sage and some very finely chopped onion, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.