BRAIZED ROLL OF BEEF, A LA POLONAISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (6)

roll of beef ↝ Beef, ground, raw [Ground beef]
glaze in which beet-root juice has been mixed ↝ Carrots, glazed, cooked [Carrots]
braized red cabbage (No. 163)
glazed small onions ↝ Onions, raw [Vegetables and Vegetable Products]
thoroughly well-boiled beetroot cut into the shape of small pears or half-moons, and glazed ↝ Beets, raw [Vegetables and Vegetable Products]
Poivrade sauce (No. 29)

Instructions (5)

Braize the roll of beef as in the previous cases.
Mask it with some glaze in which beet-root juice has been mixed.
Dish the beef up on a bed of braized red cabbage (No. 163).
Garnish round with alternate groups of glazed small onions, and thoroughly well-boiled beetroot cut into the shape of small pears or half-moons, and glazed.
Pour some Poivrade sauce (No. 29) round the remove, and serve.

Original Text

BRAIZED ROLL OF BEEF, A LA POLONAISE.
BRAIZE the roll of beef as in the previous cases; mask it with some glaze in which beet-root juice has been mixed; dish the beef up on a bed of braized red cabbage (No. 163), garnish round with alternate groups of glazed small onions, and thoroughly well-boiled beetroot cut into the shape of small pears or half-moons, and glazed; pour some Poivrade sauce (No. 29) round the remove, and serve.

Notes

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