BRAIZED ROLL OF BEEF, A LA D'ORLEANS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for coating the beef
for decoration
sauce
glaze
Instructions (11)
  1. Prepare, braize, and trim the beef as in the foregoing case.
  2. Thoroughly absorb the oily matter from the surface of the fat.
  3. Cover the beef all over with the following preparation: Take two dozen very green pickled gherkins, chop them very fine and put them into a small stewpan.
  4. Stir them over a quick fire till their moisture be entirely absorbed by the heat.
  5. Take the stewpan off the fire, and after allowing the contents to cool, add the yolks of three eggs, pepper, salt, and nutmeg.
  6. Mix well together, and use as paste, as directed, for the purpose of covering the entire surface of the beef with a coating about a quarter of an inch thick.
  7. Smooth it over with the blade of a knife dipped in hot water.
  8. Decorate the centre and ends of the roll of beef with carrots and turnips, French-beans and asparagus-heads, cut and prepared for the purpose, in fancy designs, by placing for instance, young carrots and turnips cut in the shape of a crescent, alternately side by side so as to form a circle, and in its centre a group of heads of asparagus boiled green, and again round this a border of large marrow-fat peas boiled green.
  9. At each end place a row of small carrots and turnips in the shape of small olives, which round the roll of beef thus decorated pour a well-made Poivrade sauce (No. 29).
  10. Garnish round with a border of potato croquettes fried of a light colour (made in the form of pears, with a stalk of parsley stuck in the point to resemble the stalk of a pear).
  11. Glaze the decoration of vegetables slightly with a paste brush dipped in some thin glaze, so as not to disturb the order of their arrangement, and send to table.
Original Text
BRAIZED ROLL OF BEEF, A LA D'ORLEANS. PREPARE, braize, and trim the beef as in the foregoing case, thoroughly absorb the oily matter from the surface of the fat, and cover it all over with the following preparation:— Take two dozen very green pickled gherkins, chop them very fine and put them into a small stewpan; stir them over a quick fire till their moisture be entirely absorbed by the heat, then take the stewpan off the fire, and after allowing the contents to cool, add the yolks of three eggs, pepper, salt, and nutmeg; mix well together, and use as paste, as directed, for the purpose of covering the entire surface of the beef with a coating about a quarter of an inch thick; smooth it over with the blade of a knife dipped in hot water; decorate the centre and ends of the roll of beef with carrots and turnips, French-beans and asparagus-heads, cut and prepared for the purpose, in fancy designs, by placing for instance, young carrots and turnips cut in the shape of a crescent, alternately side by side so as to form a circle, and in its centre a group of heads of asparagus boiled green, and again round this a border of large marrow-fat peas boiled green; at each end place a row of small carrots and turnips in the shape of small olives, which round the roll of beef thus decorated pour a well-made Poivrade sauce (No. 29), garnish round with a border of potato croquettes fried of a light colour (made in the form of pears, with a stalk of parsley stuck in the point to resemble the stalk of a pear); glaze the decoration of vegetables slightly with a paste brush dipped in some thin glaze, so as not to disturb the order of their arrangement, and send to table.
Notes
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