Bordelaise

Ingredients

• Cut in squares, fry brown
• sprinkle w. flour
• moisten w. red wine
• onions
• gar.

Method

1. 1

   Cut the lung into squares and fry until brown.

2. 2

   Sprinkle with flour, then moisten with red wine and add onions and garlic.

3. 3

   Cook until done.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 119. The excerpt below is the record exactly as published.

Bordelaise sa. Bourgeoise, Whole liver braised, gar. vege. (See Beef). Bordelaise, Whole liver, larded, pickled w. wh. wine, enveloped in caul. w. chopped shallots, cepes, fry in butter. Braised, gar. w. cepes saute, gravy. Brochette, In sriiall squares on skewer w. salt pork, mu. Broiled, divers sa. Chasseur (Hunter style), Sliced saute w. Chasesur sa. — 246 — LIGHTS Espagnole (Spanish), Broiled w. broiled tom. and ham gar. w. French fried onions Maitre d’Hotel butter w. pimientos. Farce, See Force-meat’, Foie de veau, for quen. or loaf. Farcis (Stuffed), Whole, lightly cooked, open case shape, stuffed dievrs styles, braised, gar. and sa. ac¬ cording to article. Flamande (Flemish), Braised in tureen, sliced when cold. Italienne, Fried in oil, cov. Italienne isa. Lyonnaise, SautS w. shredded onions, thi. gravy. Moissonneuse (Harvest woman), Cut in big dice, saute w. butter, sprinkle flour, moisten w. red wine and stock, garlic if desired, gar. around fried onions in oil, sliced boiled pot. fi-her. Provengale, Saute, w. pounded tom., shallots, garlic, fi- her. or Provengale sa. Quenelles, Divers styles (S’ee Foie-gras force-meat) or Viennoise, 1 lb. liver, y2 lb. crumbs, 2 ounces flour, 3 eggs, 5 yolks, salt, pepper, fried chopped onions, pars¬ ley, poached in hot water, butter w. fried crust or crumbs on top. Raisins, Braised w. aigre-doux sa. w. raisins. Risotto, Cut in dice, saute fil. risotto border, cov. Mor- nay sa., glazed. Souffle (See Farce), or 1 lb. liver, 1 ounce butter, 2 gills, thi. Bechamel sa., 3 egg yolks, y2 gill cream, sea. 3 whites of eggs beaten stiff, in souffle pan or cassolette. Sous-Ia-Cendre, Larded same beef a la mode, braised y2 hour, when cold covered w. duxelles, cov. larding pork, envelope in common dough w. chimney on top, baked for 2 y2 hours, fil. mad. sa. last' moment. LUNGS— Mou The epicure does not think much of the lungs. Those of lamb, pig and veal with the heart and the liver are employed and can be prepared in the same style as ragout or stew. — 247 — CANCEL’S CULINARY ENCYCLOPEDIA Bouillon, 1 lung of veal, 3 quarts water, pinch of salt, gar. w. vege. leek dominating, reduce half (strained for invalids). Bordelaise, Cut in squares, fry brown, sprinkle w. flour

Cook this with the app: pantry check, scaling, and the assistant.