816. BRAIZED OX-CHEEK, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. This is prepared, cut and dished up as the foregoing.
  2. Between each scallop of ox-cheek insert a piece of carrot previously boiled in broth and rolled in its own glaze.
  3. Fill the centre with a garnish of Brussels-sprouts, round which place a neat border of prepared turnips cut in fancy shapes.
  4. Pour a little thin Espagnole sauce round the entrée, and serve.
Original Text
816. BRAIZED OX-CHEEK, A LA FLAMANDE. This is prepared, cut and dished up as the foregoing. Between each scallop of ox-cheek insert a piece of carrot previously boiled in broth and rolled in its own glaze; fill the centre with a garnish of Brussels-sprouts, round which place a neat border of prepared turnips cut in fancy shapes; pour a little thin Espagnole sauce round the entrée, and serve.
Notes
—