Peach 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 109. The excerpt below is the record exactly as published.
Peach marmalade. Pheasants à la Bohémienne. Truss the pheasants, and stuff them with a forcemeat com- posed of chopped truffes, foie gras, salt, pepper, and mixed herbs. + Stew the pheasants in mirepoix (see 4th of October), with a wine-glassful of Madeira; when done, serve garnished —._ with stewed truffles, foie gras, cockscombs, and cock’s kidneys ; —._ pass the sauce through a tammy, and pour over the birds. Sheep’s liver à la ménagère. Warm a sheep’s liver cut into dice, in butter, season with salt, pepper, and a laurel leaf; when done, take out of the saucepan, and keep warm in the oven; cook some chopped …._ hnions in the remainder of the butter; when brown, moisten with stock, and stir in a little flour; as soon as it boils, add the pieces of liver, stir well, thicken with two or three yolks of egg, flavour with either lemon-juice or a few drops of vinegar, 2 and serve. Peach marmalade. Peel and stone some ripe autumn peaches, lay them im layers in a deep dish, thickly covered with powdered sugar, and leave in a cool place for twelve or fifteen hours. ‘Boil them in a preserving-pan, allowing a pound of sugar for every pound of peaches ; when done, pass through a tammy. Crack the stones, peel the kernels of a few of them
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