Dauphine
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 117. The excerpt below is the record exactly as published.
Dauphine — Larded, braised, garnished with croquettes of chicken and truffe, demiglace, and Dauphine potatoes. Demidoff — Braised with button onions, stars of carrots, turnips, celeriac, and truffe, jus lie and reduced liquor. 302 The New Practical CooJcery Guide. Derby — Farced with rice, foie gras and traffe, braised with rich stock, served with sliced foie gras and whole truffe, liquor reduced and veal jus lie. Devonshire — Breast boned and farced
Cook this with the app: pantry check, scaling, and the assistant.