Roast Slice of Sturgeon
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
For fast day.
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 112. The excerpt below is the record exactly as published.
Roast slice of sturgeon. Either butter or oil a large sheet of paper, cover it with slices of onions, carrots, salt, pepper, chopped laurel leaves, thyme, and parsley; skin a slice of sturgeon, fold it up in this paper, cover it with a second sheet of paper, also oiled
Cook this with the app: pantry check, scaling, and the assistant.