Stewed Tench
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 19. The excerpt below is the record exactly as published.
Stewed tench. Perdrix aux choux. Partridges with cabbage. Rosbif aux pommes. KRoast beef and potatoes. crevisses au court-bouillon, Crayfish. Omelette au rhum. Rum omelet, Stewed tench. Wash, scale, scrape, and drain the fish. (Cut into pieces, warm in fresh butter, when firm, add a tablespoon of flour and moisten with white wine ; season with salt, whole black pepper, a bouquet of herbs, add some button mushrooms and young onions ; when the stew is ready, thicken the sauce with the yolk of an egg
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