Rechauffe Bonaparte - Bonaparte Stew
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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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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