Purée of Chestnuts
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 121. The excerpt below is the record exactly as published.
Purée of chestnuts. Croûte au madère, Fried brioche with Madeira. Baked fillets of whiting. Sprinkle the fillets with salt and pepper, cover one side of them with fish forcemeat, roll them, and fix on to a skewer, wrap in a sheet of buttered paper, and either bake or broil them; when nearly done remove the paper, sprinkle the fillets with bread-crumbs, and dish up as soon as a pretty golden colour ; stir some crayfsh butter into German sauce, and pour over them. Another way of cooking fillets of whiting is to place them in a baked pie-case (after rolling and stuffing as aboye) garnished with oysters and mushrooms ; moisten with German sauce flavoured with essence of mushroom, and bake in the oven. Purée of chestnuts. Peel some roast chestnuts, and warm in butter, moisten with stock and white wine
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