Betteraves Fricassees
From The profession of cookery, from a French point of view, 1894
Very good with either boiled or baked beef.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.
Betteraves Fricassees. Pare and slice some beetroots, put them in the saute pan, with butter, chives and parsley, chopped, a little garlic or minced shallots and a sprinkling of flour, pepper and salt and a dash of vinegar
Cook this with the app: pantry check, scaling, and the assistant.