548. BRAIZED ROLL OF BEEF, A LA RICHELIEU.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Braize the roll of beef in exactly the same manner as directed for beef à la Flamande (No. 539).
  2. When done, drain, trim, glaze, and dish it up.
  3. Garnish it round with glazed onions, and round the outer circle of the well of the dish, pieces à bouche of quenelles of pheasant (previously mixed with a little Soubise sauce).
  4. After being first poached in the usual manner, the quenelles are to be bread-crumbed and fried of a light colour.
  5. Sauce lightly with the essence in which the beef has been braized (clarified and boiled down to the consistency of half glaze for the purpose).
  6. Send some of the essence separately in a sauce-boat, and serve.
Original Text
548. BRAIZED ROLL OF BEEF, A LA RICHELIEU. Braize the roll of beef in exactly the same manner as directed for beef à la Flamande (No. 539); when done, drain, trim, glaze, and dish it up; garnish it round with glazed onions, and round the outer circle of the well of the dish, pieces à bouche of quenelles of pheasant (previously mixed with a little Soubise sauce), which, after being first poached in the usual manner, are to be bread-crumbed and fried of a light colour; then sauce lightly with the essence in which the beef has been braized (clarified and boiled down to the consistency of half glaze for the purpose). Send some of the essence separately in a sauce-boat, and serve.
Notes
—