Name: Rechauffe Bonaparte - Bonaparte Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 small onions, peeled; 2 tablespoons fat; 1 cup stock; 1/2 cup gravy (leftover is fine); 1 cup cooked meat, cubed; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup carrot, peeled and sliced; 3 potatoes, peeled and diced; 1/2 cup prune juice; 1/2 cup stewed prune

Recipe by Molly53

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A terrifically tasty way to recycle leftover meat and that little dab of gravy into something new and wonderful. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:: 35mins
Serves:
Units:

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ingredients

3 small onions, peeled
2 tablespoons fat
1 cup stock
¹⁄₂ cup gravy (leftover is fine)
1 cup cooked meat, cubed
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₂ cup carrot, peeled and sliced
3 potatoes, peeled and diced
¹⁄₂ cup prune juice
¹⁄₂ cup stewed prune

directions

Slice onions and fry until golden.
Add stock, gravy, meat, salt, pepper and vegetables.
Cook slowly until vegetables are tender.
Add prune juice and boil 5 minutes.
Serve on a platter surrounded with stewed prunes.

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RECIPE MADE WITH LOVE BY

@Molly53

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@Molly53

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"A terrifically tasty way to recycle leftover meat and that little dab of gravy into something new and wonderful. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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creation by Molly53

8/29/2007

A terrifically tasty way to recycle leftover meat and that little dab of gravy into something new and wonderful. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.