Pomfret with Ravigote Sauce
From Culinary jottings, 1885
Refer to page 85 for the sauce recipe.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.
sauce ravigote. Poitrine de mouton ii la Wy vein. Puree de pommes de terre. Aubcrofincs au ^ratin. Blanc-manger a la vanille. Fromage, hors d'oeuvres. Dessert. Cafe noir. 1. — For the soup, read the receipt already given, (page 48). Pomfret and ravi- 2. — Boil a little pomfrct
Cook this with the app: pantry check, scaling, and the assistant.