BRAIZED BEEF, 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 (5)

stewed sauer-kraut (No. 165)
potatoes cut in the shape of large olives, and fried of a fine light colour in butter ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Poivrade or brown sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
brown sauce

Instructions (1)

Braize the beef in the usual manner, garnish it round with stewed sauer-kraut (No. 165), round which place a border of potatoes cut in the shape of large olives, and fried of a fine light colour in butter; sauce round with Poivrade or brown sauce, and send to table.

Original Text

BRAIZED BEEF, A L'ALLEMANDE.
BRAIZE the beef in the usual manner, garnish it round with stewed sauer-kraut (No. 165), round which place a border of potatoes cut in the shape of large olives, and fried of a fine light colour in butter; sauce round with Poivrade or brown sauce, and send to table.

Notes

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