Watercress and Potato Salad
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 135. The excerpt below is the record exactly as published.
Watercress and potato salad. pommes. Charlotte de pommes à la vanille, Apple Charlotte flavoured with vanilla. Partridges à la Parisienne. Brown your partridges in butter, moisten with stock, white wine, and reduced Spanish sauce, simmer for three quarters of an hour; when done, remove the partridges, skim all grease off the sauce, reduce it, stir in a lump of fresh butter, pass through a tammy, and pour over the birds. White onion sauce. Slice your onions, and boïl in veal stock, season with salt and pepper, pass through a tammy, stir a little cream into the purée, and hand in a sauceboat. If a brown onion sauce is required, do not use any cream, and brown the onions in butter before boiling them. p Redbreasts. These little birds can be dressed in a variety of fashions ; if for roasting, wrap them up in calf’s udders ; they are very good in a salmis, or broiled in cases lined with quenelle forcemeat, or cooked in beef marrow, sprinkled with chopped mixed herbs, lemon juice, and grated crusts of bread. Watercress and potato salad, Wash, trim, and drain your watercresses, place in a salad- bowl with some very thin slices of cold boiled potato. Dress with salad sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.