Julia Didn't Tell Me. . .

Hi all,

I'm making boeuf bourguignon according to Julia Child's recipe and guess what?  She has you saute a sliced carrot and sliced onion, and then never says when to put them back in.  It's right there on pp. 316 - 317.  This is sort of a signature recipe from the movie "Julie and Julia" and is anecdotally, at least, one of the reasons Mastering the Art of French Cooking got published in the first place, so you think they'd want to get that right. . .

Operating on the theory that the reason you cook the pearl onions and mushrooms separately and add them at the last minute is so the wine doesn't turn them purple, I decided to hold the sliced regular onions and carrots until the end, too.

It's strange, both my sister and I have made this recipe a half-dozen times between us - and neither of us ever noticed it before.  (I called her to confirm that I was not losing my mind and that the instruction really was missing.)  Here's hoping!  Until next time, I'll see you at the market!