Small Patties à la Bourgeoise
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Refer to the recipe for patties à la reine for case preparation.
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 129. The excerpt below is the record exactly as published.
Small patties à la bourgeoise. Châteaubriand garni de pommes Filets of beef à la Châteaubriand. soufflées, Buisson d’écrevisses. Crayfish. Madeleines à la fleur d’oranger. Madeleine cakes with orange-flower water, Small patties à la bourgeoise. Prepare some small patty cases the same as for patties à la reine (see r13th of October), fill them with quenelle stuffing either for fast or feast day, bake for a quarter of an hour
Cook this with the app: pantry check, scaling, and the assistant.