CookEat Recipe
Okra Andalouse
Twenty-four okras oven-braised with four fresh tomatoes and onion, served with six toast halves. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2104. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use clean tender okra and safe hot service; source does not specify oven temperature. Limites : Okra/tomato weights, oven temperature, final moisture and diner count unknown.
Method
Steps
Step 1
Trim/wash/drain twenty-four okras; peel and slice four tomatoes. Brown chopped onion in tablespoon butter five minutes.
Step 2
Add okra and tomato with salt, pepper and parsley, cover and oven-braise one hour as historical guide until vegetables safely tender. Serve hot with three newly prepared toasts cut into six halves around dish.
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