wlien they are split in half lengthwise, and trimmed
neatly. They can then he trimmed in all sorts of
ways, as an Jcari, when they are heated in a rich
cnrry sauce, and served with fried croutons, spread
with curry butter and boiled rice ; a la poivrade,
heated in the sauce of that name ; d la Orlie,
when the pieces are dipped in batter, fried a golden
brown, and served with a rich tomato sauce; en
cannelons, i.e., spread out flat, a layer of d’Uxelles
mixture laid on each piece, and each then rolled up,
tightly skewered into shape, and either egged and
crumbed, or dipped in batter and fried a golden
brown, being then served plain or with any sauce to
taste ; or en paupiettes d la financiere, when they are
prepared as above, a rich quenelle mixture replacing
the d’TJxelles, when they are simmered in plenty of
good stock for twenty minutes ; they are then
drained, the ends trimmed off, and are placed in a
pan with a little liquid glaze and rolled in this over
the fire till thoroughly coated with this as it boils in,
when they are dished in a pyramid, and sent to table
with a garnish a la financiere. They may also be cut
into neat square pieces, laid in a pie-dish with half
their number of square pieces of truffles and of
mushrooms, some reduced d’Uxelles sauce being
poured over them and left till the sauce has almost
set upon them. Now run the pieces on small silver
skewers, alternating the palates, the mushrooms, and
the truffles, and with a knife spread the rest of the
sauce in the dish over them, flattening it well on
them to a square shape ; then dip in egg and crumbs,
and fry a golden brown. Serve in a pyramid
UNCLASSED ENTRIES.
Ill
garnished •with fried parsley. If the palates are
prepared as above, and the mixture packed in oiled
and dried cases, and lightly broiled, they also make
a very nice entree.
Oxtails, to prepare. — Oxtails, and equally, of
course, calf’s tails, may be made into very nice
dishes, thus : Cut the tail into neat pieces and soak
it for two hours, then blanch it in boiling water for
fifteen minutes ; rinse it well in cold water, drain,
and trim it. Now lay into a stew pan a slice or two
of ham or bacon and some veal or beef trimmings,
with two or three carrots, three or four onions (one
stuck with three cloves), a bouquet, and some
peppercorns, lay the tail on this, covering it with a
sheet of well buttered paper, and pour in sufficient
stock✪ Oxtails to moisten it all without covering the tail;
bring this to the boil, then draw it to the side and
let it simmer for two hours, till it is ready ; when
you lift out the tail, dish it on a hot dish, garnishing
it with little heaps of the carrot, tossed in two or
three spoonfuls of veloute, and garnish round the
edge of the dish with braised and glazed cabbage-
lettuce, or any other dainty vegetables to taste. If
braised as above, seasoned with salt and a little
cayenne pepper, rolled in melted butter, and then in
breadcrumbs twice, then broiled over a clear fire,
and served with a good mayonnaise or tartare sauce
it is called queue de bceuf d la Ste. Menehould.
Oxtail braised as above may be served in the same
way as oxpalates. Like them also, it can be served
au gratin, i.e., placed on a fireproof dish thickly
strewed with seasoned breadcrumbs, grated cheese,
112
ENTREES.
Page 54 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
when they are split in half lengthwise, and trimmed neatly. They can then be trimmed in all sorts of ways, as an ecari, when they are heated in a rich cnrry sauce, and served with fried croutons, spread with curry butter and boiled rice ; a la poivrade, heated in the sauce of that name ; d la Orlie, when the pieces are dipped in batter, fried a golden brown, and served with a rich tomato sauce; en cannelons, i.e., spread out flat, a layer of d’Uxelles mixture laid on each piece, and each then rolled up, tightly skewered into shape, and either egged and crumbed, or dipped in batter and fried a golden brown, being then served plain or with any sauce to taste ; or en paupiettes d la financiere, when they are prepared as above, a rich quenelle mixture replacing the d’TJxelles, when they are simmered in plenty of good stock for twenty minutes ; they are then drained, the ends trimmed off, and are placed in a pan with a little liquid glaze and rolled in this over the fire till thoroughly coated with this as it boils in, when they are dished in a pyramid, and sent to table with a garnish a la financiere. They may also be cut into neat square pieces, laid in a pie-dish with half their number of square pieces of truffles and of mushrooms, some reduced d’Uxelles sauce being poured over them and left till the sauce has almost set upon them. Now run the pieces on small silver skewers, alternating the palates, the mushrooms, and the truffles, and with a knife spread the rest of the sauce in the dish over them, flattening it well on them to a square shape ; then dip in egg and crumbs, and fry a golden brown. Serve in a pyramid
garnished •with fried parsley. If the palates are prepared as above, and the mixture packed in oiled and dried cases, and lightly broiled, they also make a very nice entree.
Oxtails, to prepare. — Oxtails, and equally, of course, calf’s tails, may be made into very nice dishes, thus : Cut the tail into neat pieces and soak it for two hours, then blanch it in boiling water for fifteen minutes ; rinse it well in cold water, drain, and trim it. Now lay into a stew pan a slice or two of ham or bacon and some veal or beef trimmings, with two or three carrots, three or four onions (one stuck with three cloves), a bouquet, and some peppercorns, lay the tail on this, covering it with a sheet of well buttered paper, and pour in sufficient stock to moisten it all without covering the tail; bring this to the boil, then draw it to the side and let it simmer for two hours, till it is ready ; when you lift out the tail, dish it on a hot dish, garnishing it with little heaps of the carrot, tossed in two or three spoonfuls of veloute, and garnish round the edge of the dish with braised and glazed cabbagelettuce, or any other dainty vegetables to taste. If braised as above, seasoned with salt and a little cayenne pepper, rolled in melted butter, and then in breadcrumbs twice, then broiled over a clear fire, and served with a good mayonnaise or tartare sauce it is called queue de bceuf d la Ste. Menehould. Oxtail braised as above may be served in the same way as oxpalates. Like them also, it can be served au gratin, i.e., placed on a fireproof dish thickly strewed with seasoned breadcrumbs, grated cheese,
Records on this page
Oxtails