Garnishing a la Grecqne
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.
Garnishing a la Grecqne — for roast or broiled meats. — Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-iuice or Madeira sauce (No. 185). Cook for ten "minutes, and serve arranged in clusters with a quarter of a pint of Bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.