Stewed Calf's Ears and Mushrooms
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 57. The excerpt below is the record exactly as published.
Stewed calf's ears and mushrooms. Boil the calfs ears in salt and water, drain, and place on a dish. Cook some mushrooms in butter ; when brown moisten with stock, reduce, thicken the sauce with yolks of egg
Cook this with the app: pantry check, scaling, and the assistant.