Scalloped Carp's Roe
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 119. The excerpt below is the record exactly as published.
Scalloped carp's roe. Trim and blanch the roe, boil in salt and water, with a little vinegar; when done, cut up into dice, and simmer for a few minutes in white thickening, moisten with a little water in which mushrooms have been boiled, and white wine ; season with salt, pepper, and a bouquet of mixed herbs ; as soon as the sauce thickens, add some sliced boiled mushrooms and cray- fish tail
Cook this with the app: pantry check, scaling, and the assistant.