Thrushes Cooked in Brandy
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
Nutrition per serving
219Calories
7 gProtein
43 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein6.6 g
Carbohydrates43 g
Fiber6.4 g
Sugars21 g
Total Fat4.8 g
Saturated Fat2.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6.4 mg
Sodium25 mg
Potassium799 mg
Calcium96 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C62 mg
Vitamin A17 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate90 mcg
Choline36 mg
Caffeine1.8 mg
Water426 g
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 118. The excerpt below is the record exactly as published.
Thrushes cooked in brandy. Rognon de veau rôti. ._ Roast calPs kidney. Macaroni au gratin. Baked maccaroni cheese with bread- crumbs. Meringues à la crème. Meringues and cream. Thrushes cooked in brandy. Pluck, singe, and truss your thrushes; flatten them, and warm in a stew-pan, with a little melted bacon fat, a bouquet of mixed herbs, two onions, mushrooms, and truffles ; as soon as they begin to colour, add two tumblersful of brandy, and toss over a quick fire until the brandy is in flames ; as soon as it goes out, moisten with gravy, and simmer over a slow fire ; when the birds are done, clear the sauce of all grease, season it if necessary ; add the juice of a lemon
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