Bobebt Baijois
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Butter
- Mustard
- 1 quart of Espagnole Sauce
- 1 oz. of Meat Glaze
- 3 gills of French white wine
- 3 onions
- Cut
Contains
MilkMustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put 1 oz, of butter in a stewpan, with 3 onions cut in squares ;
- fry till of a reddish brown colour ;
- add 3 gills of French white wine, and reduce to a glaze ;
- pour in 1 quart of Espagnole Sauce ;
- simmer for twenty minutes ;
- skim ;
- and put in a bainmarie-^Ka, Before serving this sauce, it should be boUed up, and 1 oz.
- of Meat Glaze and 1 tablespoonfiil of French mustard added to it, mixed thoroughly ;
- and then served.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Slotted spoon