BRAIZED ROLL OF BEEF, A LA CLAREMONT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (29)

eighteen pounds of sirloin of beef, cut square from the centre; bone and trim it ↝ Beef, top sirloin steak, raw [Beef Products]
tongue ↝ Tongue [Liver and organ meats]
fillets of pheasant cut into lengths of about four inches, and a quarter of an inch square in thickness ↝ Pheasant, raw, meat only [Poultry Products]
the bones, broken small, and the trimmings ↝ Pork, bones [Pork]
the trimmings ↝ Ostrich, tip trimmed, raw [Poultry Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a garnished faggot of parsley and green onions ↝ Parsley, raw [Not included in a food category]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
half a bottle of sherry
two glasses of brandy ↝ Brandy [Liquor and cocktails]
sufficient broth from the stock-pot ↝ Soup, broth [Soups, broth-based]
well-buttered paper ↝ Rice paper [Crackers, excludes saltines]
brown sauce
one-fourth part of brown purée of onions
thin scollops of truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
red tongue
fillets of rabbits contisés with tongue and truffle
tongue ↝ Tongue [Liver and organ meats]
truffle
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue
a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue
a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue
a border of decorated quenelles and large crayfish
a border of decorated quenelles and large crayfish ↝ Crayfish, cooked [Shellfish]

Instructions (13)

Procure about eighteen pounds of sirloin of beef, cut square from the centre; bone and trim it.
Proceed to daube the fillet and upper part of the beef with tongue and the fillets of pheasant cut into lengths of about four inches, and a quarter of an inch square in thickness.
Roll the beef and secure its shape with string.
Place it in a braizing-pan with the bones, broken small, and the trimmings, three carrots, four onions, celery, a garnished faggot of parsley and green onions, four cloves, and two blades of mace.
Moisten with half a bottle of sherry, and two glasses of brandy, and set the whole to simmer on the stove-fire for about ten minutes.
Then add sufficient broth from the stock-pot to nearly cover the beef.
Place a well-buttered paper on it, cover the pan with its lid, and set the beef to boil gently on a slow fire for about five hours.
Take care that, when the liquor has become somewhat reduced in quantity by boiling, the beef should be frequently moistened on the exposed surface by being basted with the braize.
When the beef is done, drain, trim, glaze, and place it on its dish.
Round it a ragout à la Claremont, consisting of a brown sauce mixed with one-fourth part of brown purée of onions and some thin scollops of truffles, mushrooms, and red tongue, the whole to be cut out with a round cutter about the size of half-a-crown piece.
Ornament the centre of the surface of the beef with fillets of rabbits contisés with tongue and truffle, turned round into the shape of palm leaves, and simmered in a little fresh butter for the purpose.
At each corner insert a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue.
Place a border of decorated quenelles and large crayfish round the edge of the dish, and send to table.

Original Text

BRAIZED ROLL OF BEEF, A LA CLAREMONT.
PROCURE about eighteen pounds of sirloin of beef, cut square from the centre; bone and trim it, and then proceed to daube* the fillet and upper part of the beef with tongue and the fillets of pheasant cut into lengths of about four inches, and a quarter of an inch square in thickness; roll the beef and secure its shape with string, place it in a braizing-pan with the bones, broken small, and the trimmings, three carrots, four onions, celery, a garnished faggot of parsley and green onions, four cloves, and two blades of mace; moisten with half a bottle of sherry, and two glasses of brandy, and set the whole to simmer on the stove-fire for about ten minutes; then add sufficient broth from the stock-pot to nearly cover the beef, place a well-buttered paper on it, cover the pan with its lid, and set the beef to boil gently on a slow fire for about five hours—taking care that, when when the liquor has become somewhat reduced in quantity by boiling, the beef should be frequently moistened on the exposed surface by being basted with the braize. When the beef is done, drain, trim, glaze, and place it on its dish; then round it a ragout à la Claremont, consisting of a brown sauce mixed with one-fourth part of brown purée of onions and some thin scollops of truffles, mushrooms, and red tongue, the whole to be cut out with a round cutter about the size of half-a-crown piece; ornament the centre of the surface of the beef with fillets of rabbits contisés with tongue and truffle, turned round into the shape of palm leaves, and simmered in a little fresh butter for the purpose; at each corner insert a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue; place a border of decorated quenelles and large crayfish round the edge of the dish, and send to table.
* To daube, is to lard or garnish the inner part of fowls, or any joints of meat, by inserting long strips of ham, bacon, &c., with the aid of a larding-pin.

Notes

—