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Duxelle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Duxelle

Ingredients

Directions

  1. Prepare fine herbs by cooking them as you would normally.

  2. Once cooked, add 2 tablespoons of reduced Allemande sauce for a white Duxelle.

  3. For a brown Duxelle, use 2 tablespoons of reduced Espagnole sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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