OX-CHEEKS, A LA POMPADOUR.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
ox-cheeks
coating
bread-crumbing
baking
garnish
Instructions (10)
  1. Braize the ox-cheeks very tender.
  2. Put them in press, and then trim them.
  3. Mask them over with a coating of reduced Atelet sauce (No. 36).
  4. When the sauce has become set by cooling on the ox-cheeks, egg them over and bread-crumb them with very fine bread-crumbs mixed with one fourth of grated Parmesan cheese.
  5. Sprinkle over a little butter.
  6. Place them on a well-buttered baking-sheet.
  7. An hour before dinner, put them in the oven to bake of a fine bright colour.
  8. Dish them up, garnish round with a ragout of ox-palates in a brown Italian sauce (No. 209).
  9. Finish with a border of croquettes of ox-palates.
  10. Send to table.
Original Text
OX-CHEEKS, A LA POMPADOUR. BRAIZE the ox-cheeks very tender, and after having put them in press, and then trimmed them, mask them over with a coating of reduced Atelet sauce (No. 36); when the sauce has become set by cooling on the ox-cheeks, egg them over and bread-crumb them with very fine bread-crumbs mixed with one fourth of grated Parmesan cheese; sprinkle over a little butter, place them on a well-buttered baking-sheet, and an hour before dinner, put them in the oven to bake of a fine bright colour; dish them up, garnish round with a ragout of ox-palates in a brown Italian sauce (No. 209), finish with a border of croquettes of ox-palates, and send to table.
Notes
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