Stewed Okra
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- okra (gombos)
- onion
- butter
- lean bacon
- seasoning
- water
Instructions
- Blanch the okra lightly.
- Set them to cook in a thick-bottomed saucepan with chopped onion cooked in butter without colouring and rectangles of strongly blanched lean bacon.
- Season, moisten with very little water and cook gently.
- Arrange the rectangles of bacon in a crown on the dish, with the okra in the middle.