Toulouse Ragout
From Bohemian San Francisco, 1914
Presented as published in 1914. 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 Bohemian San Francisco (1914) by Clarence E. Edwords, page 68. The excerpt below is the record exactly as published.
Toulouse Ragout, as follows: TOULOUSE Prepare half a dozen fine, large cocks- R \GOU'i' ^ combs, two dozen bulton mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stcwpan and add a small ladleful of drawn butter sauce, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.