BRAIZED ROLL OF BEEF, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Prepare and braize the roll of beef, as directed for dressing the beef à la Flamande.
  2. After trimming and glazing the roll, place it on a dish, and sauce it round with a rich ragout à la Financière (No. 188).
  3. Garnish round with a border of larded lambs' sweet-breads and whole truffles placed alternately round the dish.
  4. Ornament the roll of beef by inserting six silver skelets or skewers garnished as follows:—First run the point of the skewer through a large double cock's-comb, then a large mushroom, a fine truffle, and lastly, a fine crayfish.
  5. Use them as directed to ornament the roll of beef, and send to table.
Original Text
BRAIZED ROLL OF BEEF, A LA ROYALE. PREPARE and braize the roll of beef, as directed for dressing the beef à la Flamande; after trimming and glazing the roll, place it on a dish, and sauce it round with a rich ragout à la Financière (No. 188); garnish round with a border of larded lambs' sweet-breads and whole truffles placed alternately round the dish, and ornament the roll of beef by inserting six silver skelets or skewers garnished as follows:—First run the point of the skewer through a large double cock's-comb, then a large mushroom, a fine truffle, and lastly, a fine crayfish; use them as directed to ornament the roll of beef, and send to table.
Notes
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