818. BRAIZED OX-CHEEK, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
garnish
filling
Instructions (3)
  1. When dished up must be garnished round the base with a border of ripe tomatas prepared au gratin (No. 1166).
  2. Fill the centre of the entrée with some Provençale sauce (No. 25).
  3. Serve.
Original Text
818. BRAIZED OX-CHEEK, A LA PROVENCALE. This when dished up must be garnished round the base with a border of ripe tomatas prepared au gratin (No. 1166), fill the centre of the entrée with some Provençale sauce (No. 25), and serve.
Notes
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