OX-CHEEKS, A LA PORTUGAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Braize the ox-cheeks.
  2. When done, put them in press, trim and place them in a fricandeau pan.
  3. Add the clarified and reduced broth in which they have been braized.
  4. Warm them in this broth and glaze them with it.
  5. Dish them up.
  6. Garnish round with a border of eggs, farcis or stuffed and fried (No. 380).
  7. Pour some Portuguese sweet sauce (No. 59) round the ox-cheeks.
  8. Send to table.
Original Text
OX-CHEEKS, A LA PORTUGAISE. BRAIZE the ox-cheeks; when done, put them in press, trim and place them in a fricandeau pan, with the clarified and reduced broth in which they have been braized; and having warmed them in this, and glazed them with it, dish them up, garnish round with a border of eggs, farcis or stuffed and fried (No. 380), pour some Portuguese sweet sauce (No. 59) round the ox-cheeks, and send to table.
Notes
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