Stewed Eel Pout
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 63. The excerpt below is the record exactly as published.
Stewed eel pout. Pâté chaud de légumes. Hot vegetable pie, Homard à la broche, Roast lobster. Œufs à la crème. Eggs with cream, Glaces au four. Baked ices. Stewed eel pout. Clean out your eel pout and keep the livers; warm them in butter, moisten with white wine, and season with young blanched onions, a bouquet of mixed herbs, salt and pepper ; when nearly done add the livers and some carp’s roe
Cook this with the app: pantry check, scaling, and the assistant.