Pojarski
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 70. The excerpt below is the record exactly as published.
Pojarski, Chopped fish thi. w. .fresh ere., bread crumbs and fresh butter, half and half, sea. made chop shape, dipped in melted butter and fresh bread crumbs, broiled gar. and sa. according to fish.
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