 Rechauffe Bonaparte - Bonaparte Stew Recipe - Food.com
gravy, pepper, prune, potato, carrot, onion, salt, stock or broth, fat, prune juice, meat
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...
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|  Meat Rechauffe Recipe by Lucy | ifood.tv
butter, gravy, pepper, prune, potato, carrot, onion, salt, stock or broth, fat, prune juice, meat
Slice the onions and fry in the fat until brown. Add the stock, gravy, meat, salt and pepper and vegetables. Cook slowly until the vegetables are tender. Add the prune juice and boil five minutes. ...
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