Ox-Cheeks, a l'Allemande

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for braizing ox-cheeks
for masking
for garnish
for sauce
Instructions (9)
  1. Braize the ox-cheeks as directed in the foregoing cases.
  2. When done, put them in press.
  3. After being trimmed, place them on a buttered baking-sheet.
  4. Mask them all over with the following preparation: Bake some pieces of crumb of bread of a light colour, pound and sift them; use this powder to mix into a paste with port wine, a tablespoonful of cinnamon-powder, and 2 oz. of pounded sugar; mix the whole well together, and spread it all over the ox-cheeks.
  5. Three quarters of an hour before dinner-time, put the ox-cheeks in the oven, when moderately hot, to get warmed through.
  6. Then place them on their dish.
  7. Garnish round with groups of small quenelles of potatoes (No. 312) and stewed prunes.
  8. Sauce them round with German sweet sauce (No. 61).
  9. Send to table.
Original Text
OX-CHEEKS, A L'ALLEMANDE. BRAIZE the ox-cheeks as directed in the foregoing cases; when done, put them in press, and after being trimmed, place them on a but-tered baking-sheet, and mask them all over with the following prepara-tion:—Bake some pieces of crumb of bread of a light colour, pound and sift them; use this powder to mix into a paste with port wine, a table-spoonful of cinnamon-powder, and 2 oz. of pounded sugar; mix the whole well together, and spread it all over the ox-cheeks. Three quarters of an hour before dinner-time, put the ox-cheeks in the oven, when moderately hot, to get warmed through; then place them on their dish, garnish round with groups of small quenelles of potatoes (No. 312) and stewed prunes, sauce them round with German sweet sauce (No. 61), and send to table.
Notes
—