Potato Salad
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This is an excellent salad.
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 105. The excerpt below is the record exactly as published.
Potato salad. Pêches au riz au marasquin. Peaches with maraschino rice. Loin of veal, larded and braised. Bone the loin and lard it with thick fillets of bacon. Line a stew-pan with slices of bacon, chopped parsley, chives and a head of garlic ; add laurel leaves, thyme, salt, coarse black pepper, and the loin of veal, cover it with slices of onion, carrot, and parsnip, simmer Over à slow fire for half an hour, moisten with stock ; when done, dish up the ,veal, reduce the sauce, pass it through a tammy, and pour over the meat. Potato salad. Either boil, or better still, bake your potatoes, peel, slice them and place in a salad bowl, with two or three onions cut into quarters and two wine-glassesful of red wine, stir until thoroughly mixed, season with salt, pepper, plenty of oil, and a little vinegar ; add some chervil leaves chopped very fine, and if not objected to, a few thin fillets of smoked herring
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.