Pig’s Ears à la Lyonnaise
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 47. The excerpt below is the record exactly as published.
Pig’s ears à la Lyonnaise. Singe the pig’s ears, scrape, clean, and cut them into strips, simmer in stock, seasoned with fried slices of onion, pepper, salt, and a little flour ; when cooked, add the juice of a lemon, and serve, garnished with fried sippets of bread
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