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D'Uxelles

Name: D'Uxelles
Yield: 1 servings
Ingredients: three ounces of butter; one chopped onion; a slice of ham; one-half glass of white wine; one-half pint of brown gravy; one-half cup of fresh bread crumbs; the yolks of two eggs; Cayenne pepper; chopped parsley

From The Hotel St. Francis cook book, 1919

Serves 1

Used for garnishing.

Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 8. The excerpt below is the record exactly as published.

D'Uxelles. Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes ; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley

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