575. BRAIZED RIBS OF BEEF, A LA BADEN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For braizing the beef
For the sauce
For garnish
Instructions (12)
  1. Trim and daube three small ribs of beef with some fillets of lean ham and fat bacon.
  2. Place them in an oval braizing-pan.
  3. Garnish with six shalots, a grated stick of horseradish, and a garnished faggot of parsley and green onions.
  4. Moisten with a bottle of Rhenish wine and a single ladleful of good strong broth.
  5. Braise the beef gently on a slow fire, with live embers on the lid of the pan, taking care to baste the beef frequently with its own liquor.
  6. When done, glaze and dish it up.
  7. Strain the braize through a silk sieve into a stewpan, take off all the fat.
  8. Add a small pot of red currant-jelly, the grated rind of two oranges, and the juice of four.
  9. Reduce the whole to the consistency of sauce.
  10. Pour it round the beef.
  11. Garnish with a border of quenelles of potatoes (No. 312).
  12. Glaze the beef afresh, and send to table.
Original Text
575. BRAIZED RIBS OF BEEF, A LA BADEN. TRIM and daube three small ribs of beef with some fillets of lean ham and fat bacon; place them in an oval braizing-pan, garnish with six shalots a grated stick of horseradish, and a garnished faggot of parsley and green onions; moisten with a bottle of Rhenish wine and a single ladleful of good strong broth, braize the beef gently on a slow fire, with live embers on the lid of the pan, taking care to baste the beef frequently with its own liquor; when done, glaze and dish it up; strain the braize through a silk sieve into a stewpan, take off all the fat, add a small pot of red currant-jelly, the grated rind of two oranges, and the juice of four; reduce the whole to the consistency of sauce, pour it round the beef, garnish with a border of quenelles of potatoes (No. 312), glaze the beef afresh, and send to table. Braized ribs of beef may also be sent to table in a variety of other forms; as, for instance, à l'Anglaise, à la Milanaise, à la Macédoine, à la Royale, &c., for which see Braized Rolls of Beef.
Notes
—