813. SLICES OF BRAIZED BEEF, A LA CLAREMONT.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
variations
Instructions (10)
  1. Cut the beef in rather thin round, or oval slices.
  2. Place the slices in a sautapan in neat order.
  3. Warm the slices with a gravy-spoonful of good stock.
  4. Dish up the slices in a circle, overlapping each other closely.
  5. Pour some Claremont sauce (No. 58) over them.
  6. Serve.
Variations
  1. Garnish with macaroni prepared with grated cheese, a little glaze and tomata sauce.
  2. Alternatively, garnish with all sharp sauces.
  3. Alternatively, garnish with purées of vegetables.
  4. Alternatively, garnish with vegetable garnishes.
Original Text
813. SLICES OF BRAIZED BEEF, A LA CLAREMONT. This entrée with its undermentioned varieties may be served, when it happens that any braized beef remains from a previous day's dinner. The beef must be cut in rather thin round, or oval slices, placed in a sautapan in neat order, and warmed with a gravy-spoonful of good stock; these must then be dished up in a circle—overlapping each other closely—pour some Claremont sauce (No. 58) over them, and serve. Note.—Slices of braized beef warmed and dished up, as in the foregoing case, may be greatly varied by being afterwards garnished with macaroni prepared with grated cheese, a little glaze and tomata sauce, also with all sharp sauces, with purées of vegetables, and with vegetable garnishes.
Notes
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