CLIX.— Ragout de Bearne
From A Lenten cookery book (1876).
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A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- The same as (No.
- 157) only using turnips instead of potato, and putting on the bread crumbs rather thickly, some bits of butter among them, before browning.
- CLX.— Potato Pie.
- Take some cabbage that has been dressed before, and one or two carrots ;
- put with a little butter, pepper, and salt in the bottom of a dish.
- Then put a thick layer of raw potatoes thinly sliced;
- sprinkle with pepper, a little flour, and a teaspoonful of vinegar.
- Put this into the oven till the potatoes are thoroughly cooked, and before serving cover with a pie crust of mashed potato, allowing time for it to get well browned.
- CLXL— St.
- Quentin Potato Pie.
- Slice the potatoes thin ;
- lay among the slices some chopped onion, and some shredded mushrooms.
- Sprinkle with pepper, salt, and flour, and add a few little bits of butter ;
- moisten with some water or Maigre Stock, and a tablespoonfui of milk or cream (or olive oil) with as much mustard powder as it will take up.
- Then cover with a very light puff paste, and bake.
- CLXTI.
- — Potatoes a la Bonnefemme.
- Slice some cooked potatoes and carrots ;
- lay them in alternate rings (not over but inside one another).
- Put some fried croutons round them, and pour a very hot Bechamel or other white sauce over them, and serve.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board