549. BRAIZED ROLL OF BEEF, A LA DAUPHINOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Braise the roll of beef until tender enough to cut with a spoon.
  2. Allow the beef to cool in its own liquor.
  3. When nearly cold, carefully drain the beef and place it on a deep baking-dish.
  4. Trim the beef.
  5. Cover the beef entirely with a coating of thick Soubise sauce, thickened with four yolks of eggs.
  6. Allow the sauce to set firmly on the beef by chilling it.
  7. Egg the beef over and bread-crumb it twice.
  8. Sprinkle a little clarified butter over the surface of the beef.
  9. About half an hour before serving, set the prepared beef in a very hot oven to bake to a fine light colour.
  10. Place the beef on its serving dish.
  11. Sauce the beef around with a brown Italian sauce (No. 12).
  12. Garnish the beef with a border of tomatas prepared au gratin (No. 1160).
  13. Send to table.
Original Text
549. BRAIZED ROLL OF BEEF, A LA DAUPHINOISE. For this purpose, the roll of beef should be braized sufficiently tender to enable it to be cut with a spoon; it should be allowed to cool in its own liquor, and when nearly cold, drained out carefully on to a dish, trimmed and placed on a deep baking-dish, and then covered over entirely with a coating of thick Soubise sauce, thickened with four yolks of eggs: when the sauce has become firmly set on the beef by getting cold, egg it over, and bread-crumb it twice; sprinkle a little clarified butter over the surface of the beef, and about half an hour before serving the dinner, set the beef thus prepared in a very hot oven, that it may be baked of a fine light colour; place it on its dish, sauce it round with a brown Italian sauce (No. 12), and garnish it with a border of tomatas prepared au gratin (No. 1160), and send to table.
Notes
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