550. BRAIZED ROLL OF BEEF, GARNISHED WITH GLAZED ROOTS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

roll of beef ↝ Beef, ground, raw [Ground beef]
young carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
Espagnole or Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Braize, trim, glaze, and dish the roll of beef up as directed for Beef à la Flamande
garnish it round with young carrots, turnips, and onions, turned and stewed in the usual manner, and placed in alternate groups
sauce the beef with some Espagnole or Poivrade sauce
send to table

Original Text

550. BRAIZED ROLL OF BEEF, GARNISHED WITH GLAZED ROOTS.
Braize, trim, glaze, and dish the roll of beef up as directed for Beef à la Flamande; garnish it round with young carrots, turnips, and onions, turned and stewed in the usual manner, and placed in alternate groups; sauce the beef with some Espagnole or Poivrade sauce, and send to table.

Notes

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