Onions a la Bordeaux
From The household cook book, 1902
Serves 4
This dish is best served immediately.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 182. The excerpt below is the record exactly as published.
ONIONS A LA BORDEAUX.— Parboil medium sized onions, then drain the water from them; put them in a kettle with butter the size of an egg, a little salt, and use stock, gravy or water
Cook this with the app: pantry check, scaling, and the assistant.