817. BRAIZED OX-CHEEK, A LA BRETONNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Prepare and dish up the pieces of ox-cheek as directed in the first case.
  2. Just before sending to table, fill the centre with some purée of potatoes (No. 116).
  3. Pour some Bretonne sauce (No. 27) over the pieces of ox-cheek.
  4. Serve.
Original Text
817. BRAIZED OX-CHEEK, A LA BRETONNE. Prepare and dish up the pieces of ox-cheek as directed in the first case; and just before sending to table, fill the centre with some purée of potatoes (No. 116), pour some Bretonne sauce (No. 27) over the pieces of ox-cheek, and serve.
Notes
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