Soup with crusts of bread
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 8. The excerpt below is the record exactly as published.
Soup with crusts of bread, Merlans aux fines herbes, Baked whiting with sweet herbs. Poulet à la chasseur. Chicken à la chasseur. Filet de bœuf rôti. Roast fillet of beef. Pommes de terre sautées, Fried potatoes. Meringues à la Chantilly. Meringues à la Chantilly. Soup with crusts of bread. " Lay slices of toasted crust of bread in a deep dish, and moisten with uncleared stock
Cook this with the app: pantry check, scaling, and the assistant.