Matignon
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two sticks of celery taken
- one tablespoonful of raw lean ham
- a sprig of thyme
- two tablespoonfuls of Madeira
- two medium carrots
- two onions
Method
- This preparation serves chiefly for covering certain large joints of butcher’s meat, or fowl, to which it imparts an appropriate flavour.
- It is made as follows:—Finely mince two medium carrots (the red part only), two onions, and two sticks of celery taken from the heart.
- Add one tablespoonful of raw lean ham, cut paysanne-fashion, a sprig of thyme, and half a leaf of bay, crushed.
- Stew in butter, and finally swill the saucepan with two tablespoonfuls of Madeira.