Minced Beef. (Emincé de Bœuf.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

three quarters of a pint of brown sauce
one large eschalot finely minced
three quarters of a pound of lean beef (roast if possible) that has been cut in little dice shapes ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little chopped herbs
crisply fried potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
croutons ↝ Croutons [Crackers, excludes saltines]

Instructions (5)

Put three quarters of a pint of brown sauce into a stewpan with one large eschalot finely minced.
Boil these together till the sauce has reduced to half the quantity.
Mix with it three quarters of a pound of lean beef (roast if possible) that has been cut in little dice shapes.
Make it quite hot in the bain marie.
Dish on a hot dish and garnish round with poached eggs that are sprinkled with a little chopped herbs, or crisply fried potatoes or croutons, and serve.

Original Text

Minced Beef.
(Emincé de Bœuf.)

Put three quarters of a pint of brown sauce into a stewpan
with one large eschalot finely minced; boil these together till
the sauce has reduced to half the quantity, then mix with it
three quarters of a pound of lean beef (roast if possible) that
has been cut in little dice shapes; make it quite hot in the
bain marie, then dish on a hot dish and garnish round with
poached eggs that are sprinkled with a little chopped herbs,
or crisply fried potatoes or croutons, and serve.

Notes

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