820. BRAIZED OX-CHEEK, A LA JARDINIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Braize cut up, and dish the ox-cheek as directed in the first article
  2. fill the centre of the entrée with a garnish of vegetables à la Jardinière (No. 144)
  3. pour some half glaze or thin Espagnole sauce round the base, and serve
Original Text
820. BRAIZED OX-CHEEK, A LA JARDINIERE. Braize cut up, and dish the ox-cheek as directed in the first article; then fill the centre of the entrée with a garnish of vegetables à la Jardinière (No. 144), pour some half glaze or thin Espagnole sauce round the base, and serve.
Notes
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