Bourguignonne
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 126. The excerpt below is the record exactly as published.
Bourguignonne — Sauteed and complete cooking in casserole with blanched button onions and mush- room, Burgundy wine, blended with game sauce, and serve. Gibier ( Game ). 327 Castillane — Cooked in casserole with button onions, dice of ham, and stoned olives, white wine and game sauce. Demideuil — Breast boned and farced with truffed game sauce, braised with cognac, game essence, and veal glaze. Diplomate — Farced and barded, roasted and served with game quenelles, stoned olives, mushrooms
Cook this with the app: pantry check, scaling, and the assistant.