Trout à la hussarde
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 52. The excerpt below is the record exactly as published.
Trout à la hussarde, Poulet rôti. Roast chicken, Côtelettes de mouton à la purée de Mutton cutlets with purée of mush- champignons. rooms. Petits pois nouveaux à l’anglaise, Green peas à l’anglaise. Omelette aux confitures. Sweet omelet with jam. Trout à la hussarde. Clean out your trout, and stuff with butter and chopped herbs, soak for an hour in olive oil
Cook this with the app: pantry check, scaling, and the assistant.