Potatoes a la Bignon
From The table, 1889
Serves 3
Use for any garnishing desired.
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 247. The excerpt below is the record exactly as published.
Potatoes a la Bignon. — Prepare twelve potatoes as for No. 982; empty them with a potato-scoop, leaving the bottoms uncut ; blanch them in boiling water for two minutes ; drain, and fill them with sausage force- meat (No. 220). Lay them in a buttered sautoire
Cook this with the app: pantry check, scaling, and the assistant.