Richemond
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 125. The excerpt below is the record exactly as published.
sherry, and veal glaze. Richemond — As Richelieu, omitting the celery Romaine — Sauteed with dice of ham and onions in casserole, add fresh peas, game essence, and complete cooking. Savoisienne — Farced, braised, served in large farced tomatoes. Souvaroff — Cooked in casserole with truffe, foie gras, Madeira, and veal glaze
Cook this with the app: pantry check, scaling, and the assistant.