Duxelle for Stuffed Vegetables
From A guide to modern cookery, 1909
Serves 4
A tablespoonful of fine, fresh bread-crumbs may be added to thicken.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 57. The excerpt below is the record exactly as published.
DUXELLE FOR STUFFED VEGETABLES (Tomatoes, Mushrooms, &c.) Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce con- taining plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine
Cook this with the app: pantry check, scaling, and the assistant.