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 99. The excerpt below is the record exactly as published.
Stewed eel pout. Lièvre rôti. Roast hare. Artichauts à la lyonnaise, Artichokes à la lyonnaise, Fondue au fromage. Cheese fondu. Stewed eel pout. Clean and empty the eel pout; warm the livers in a little browned butter and flour, add the fish, moisten with white wine, season with pepper, salt, chopped herbs, a bouquet of herbs, and mushrooms
Cook this with the app: pantry check, scaling, and the assistant.