Oille Gratinee à la Navarroise
From The spirit of cookery, 1895
This recipe is a variation of the previous oille.
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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 142. The excerpt below is the record exactly as published.
Oille gratinde h la Navarroise only differs from the above by the addition of two quarters of fat goose
Cook this with the app: pantry check, scaling, and the assistant.