Mirabelle Plum Marmalade
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 93. The excerpt below is the record exactly as published.
Mirabelle plum marmalade, Tunny omelet, Blanch the soft roe of two carps for five minutes in boiling salt and water ; chop them up with a piece of tunny the size of a large egg, and an eschalot ; toss in a saucepan with a large lump of'butter until it has melted, but do not let it boïl or it will harden the roe. Melt a second lump of butter, season it with chopped parsley and chives and a little lemon-juice; pour into the dish in which you intend to serve the omelet, and keep it warm in the oven. Beat up twelve fresh eggs, stir in the chopped roe and fish, cook the omelet in the usual man- ner, but make it rather thick, place in the previously prepared dish, and serve very hot. Madeira sauce. Boil two wine-glassesful of Madeira, a quarter of a pound of meat glaze and a little coarse black pepper until reduced to a quarter the original quantity ; brown an ounce of flour in an ounce and a half of butter, add to the sauce; simmer for ten minutes, skim, pass through a sieve, and serve. Mirabelle plum marmalade. Prepare the same as peach marmalade
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