A la Dubou&et
From The new century cookery book, 1901
Serves 1
The potatoes can be served in the center of the dish.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 156. The excerpt below is the record exactly as published.
A la Dubou&et. — Small kidney potatoes, the centres of which are scooped .out, stuffed with forcemeat, either fish or meat, according to the kind of dish it is served with. The potatoes are partly fried and braised in the oven, arranged round a dish of meat, poultry, or fish, or put in the centre. Sauce, Tomate (No. 271). 448. A la Dufferin ( for Fish). — Blanched scallops, cut into quarters, bearded oysters cooked in a rich Genoise sauce. Anchovy fillets are added to the garnish the last moment. Sauce, Genoise (No. 245). 449. A la Duclair. — This is characteristic with braised ducks, stuffed with a liver forcemeat seasoned with savoury herbs. Bounds of toasted or fried bread, well buttered on one side
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