BRAIZED BEEF, A LA PRINTANIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for braizing
for garnish
for sauce
for decoration
Instructions (5)
  1. Prepare and braize a piece of sirloin of beef according to the foregoing directions.
  2. Dish it up, and place round it groups of young carrots (turned in their own shape and glazed in the usual manner), asparagus-heads, small buds of cauliflowers, and French-beans, cut in the shape of diamonds, and boiled green.
  3. Round the dish place a border of turnips cut in the form of deep saucers, and filled with green-peas.
  4. Pour some bright Espagnole sauce (No. 3) round the remove.
  5. Glaze the beef, and stick on it five or seven ornamental silver skewers, all of them garnished with carrots, turnips, &c., similar to the centre skewer in the above wood-cut, and send to table.
Original Text
BRAIZED BEEF, A LA PRINTANIERE. PREPARE and braize a piece of sirloin of beef according to the foregoing directions; dish it up, and place round it groups of young carrots (turned in their own shape and glazed in the usual manner), asparagus-heads, small buds of cauliflowers, and French-beans, cut in the shape of diamonds, and boiled green; round the dish place a border of turnips cut in the form of deep saucers, and filled with green-peas; pour some bright Espagnole sauce (No. 3) round the remove, glaze the beef, and stick on it five or seven ornamental silver skewers, all of them garnished with carrots, turnips, &c., similar to the centre skewer in the above wood-cut, and send to table.
Notes
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