BOURGUIGNOTTE RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

half a pint of small button onions ↝ Onions, raw [Vegetables and Vegetable Products]
a lump of sugar ↝ Sugar, NFS [Sugars and honey]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of good broth ↝ Soup, broth [Soups, broth-based]
an equal quantity of white button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
very small quenelles
Bourguignotte sauce (No. 25) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

Peel and blanch half a pint of small button onions.
Put the blanched onions into a stewpan with a lump of sugar, a little grated nutmeg, and a pat of butter.
Moisten with half a pint of good broth, and set the onions to stew gently on a moderate fire.
When nearly done, boil the onions down to a glaze.
Add the glazed onions to an equal quantity of white button mushrooms and very small quenelles.
To these, add sufficient Bourguignotte sauce (No. 25) for the purpose required.
Allow the ragout to boil up on the stove fire for a minute or two.
Use the ragout to garnish the entrée it may be intended for.

Original Text

BOURGUIGNOTTE RAGOUT.
PEEL and blanch half a pint of small button onions, put them into a stewpan with a lump of sugar, a little grated nutmeg, and a pat of butter; moisten with half a pint of good broth, and set the onions to stew gently on a moderate fire; when nearly done, boil them down to a glaze, and add them to an equal quantity of white button mushrooms and very small quenelles; to these put sufficient Bourguignotte sauce (No. 25) for the purpose required; allow the ragout to boil up on the stove fire for a minute or two, and use it to garnish the entrée it may be intended for.

Notes

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