OX-CHEEK BRAISED, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (16)
  1. Procure three fresh ox-cheeks, bone and trim them.
  2. Place them in a large oval braizing-pan on the drainer.
  3. Garnish with the usual complement of vegetables, &c., and add the trimmings.
  4. Moisten with sufficient broth from the stock-pot to cover the whole.
  5. Set them to boil very gently by the side of the stove-fire for about five hours.
  6. When the ox-cheeks are thoroughly braized and tender, take them up carefully.
  7. Put them in press between two dishes, until cold.
  8. Trim them neatly, giving them an oval or oblong shape.
  9. Put them into a deep fricandeau pan with the broth in which they have been braized (clarified and reduced to half its original quantity).
  10. Set them by in the larder, till about three quarters of an hour before dishing up.
  11. Put the ox-cheeks in the oven or on a slow fire, to get gradually warm, and to glaze them slightly with their own stock.
  12. Place them on their dish, the one resting on the other.
  13. Garnish them round with a border of Brussels-sprouts boiled green, and tossed over the fire in a stewpan, with two pats of butter, grated nutmeg, pepper and salt, or when these fail, in their stead use braized cabbages.
  14. Add a border of alternate groups of well-prepared, and nicely-glazed carrots and turnips, cut into fancy shapes, and also some small-sized glazed onions.
  15. Sauce with an Espagnole or Poivrade sauce.
  16. Send to table.
Original Text
OX-CHEEK BRAISED, A LA FLAMANDE. PROCURE three fresh ox-cheeks, bone and trim them, and then place them in a large oval braizing-pan on the drainer; garnish with the usual complement of vegetables, &c., add the trimmings, moisten with sufficient broth from the stock-pot to cover the whole, and set them to boil very gently by the side of the stove-fire for about five hours. When the ox-cheeks are thoroughly braized, and are become quite tender, take them up carefully, and put them in press between two dishes, until cold: then trim them neatly, giving them an oval or oblong shape, and put them into a deep fricandeau pan with the broth in which they have been braized (clarified and reduced to half its original quantity), and set them by in the larder, till about three quarters of an hour before dishing up; then put the ox-cheeks in the oven or on a slow fire, to get gradually warm, and to glaze them slightly with their own stock. Next place them on their dish, the one resting on the other, garnish them round with a border of Brussels-sprouts boiled green, and tossed over the fire in a stewpan, with two pats of butter, grated nutmeg, pepper and salt, or when these fail, in their stead use braized cabbages; then add a border of alternate groups of well-prepared, and nicely-glazed carrots and turnips, cut into fancy shapes, and also some small-sized glazed onions. Sauce with an Espagnole or Poivrade sauce, and send to table.
Notes
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