The fat Duxelle
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French 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 3 ingredients
- 2 spoonful onions
- 2 spoonful thick tomato mash
- 2 ozs cooked ham
Cook safely
- 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
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- Composed of raw mushrooms, very finely chopped.
- After wringing in a cloth to extract water, pass through butter with 2 spoonful onions and a finely chopped shallot for a quantity of 40zs mushrooms.
- When they begin to toss, add 2 ozs cooked ham, meagre, hashed, then 2 spoonful thick tomato mash, salt and pepper.
- Stew some minutes and put in a bowl with oiled paper thereon.
- Meagre Duxelle.
- — Same preparation but not using ham.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board