Sweet-breads à la Provençale
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 96. The excerpt below is the record exactly as published.
Sweet-breads à la provençale. Filet de bœuf rôti. Roast fillet of beef. Quenelles de pommes de terre frites. Fried potato quenelles. Compote de pêches. Compote of peaches. Sweet-breads à la provençale. Blanch your sweet-breads, drain and cover them with slices of bacon, braise in stock seasoned with tarragon leaves, a head of garlic, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.