Bretonne
From The thorough good cook, 1895
Serves 4
If no thickened sauce, add flour when onions are browned.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 180. The excerpt below is the record exactly as published.
Bretonne. Cut in halves four or five large onions, so as to be able to remove the part adhering to the root, which gives a bitter taste. Chop up these onions, liglitl}'^ fry them in butter, and moisten with a glass of beef broth or water, adding a little thyme
Cook this with the app: pantry check, scaling, and the assistant.