together for a few minutes, lay in some slices of
underdone beef✪ Miroton cle Bceuf (or mutton if liked), cut into neat,
even, perfectly wedge-shaped pieces, and keep the
whole at the side of the stove till the meat is
thoroughly hot, but without allowing it to cook
again.
Miroton an gratin. — Slice down neatly some
underdone meat of any kind, and lay these slices on
a buttered tin, strewing them well with finely chopped
mushrooms, parsley, chives, onions or shallot, and
pour in at the side as much stock as will come level
with, but not cover, the meat; strew grated and
seasoned breadcrumbs freely over it all, and bake for
twenty to thirty minutes till the moisture is nearly
all evaporated. (If liked mix a little wine with the
stock used in moistening it.)
Miroton aux tomates. — Cut into neat slices some
underdone beef or mutton, as for the first miroton,
and heat these in a buttered baking tin, with peppey
and salt and a little sherry, then dish them neatly iu
a circle, on a hot dish ; add the liquor in the baking
tin to half a pint or so of good tomato sauce, and let
it just boil up, then pour it round and over the
meat, filling up the centre with baked tomatoes✪ Miroton aux tomates or
broiled mushrooms, as comes handiest.
Miroton aux croutes. — Slice down neatly some
cold cooked pork (or any meat may be used in this
way), heat these slices as in the preceding recipe,
only using stock or gravy instead of wine, dish in a
circle alternately with croutons of fried bread ;
thicken the sauce with a little roux, stir in some good
French mustard, or a spoonful of Spring’s horse-
RECHAUFFES.
145
radisli cream, and, as it is ready, stir in a ball of
maitre d’hotel butter ; add a squeeze of lemon juice
and a dash of cayenne. Pour over and round the
%>
meat, filling up the centre with sautes, or straw
potatoes.
Miroton a la Japonaise. — Cut some thick slices
of underdone roast beef or mutton, and hollow out
one side of each ; fill this hollow with the remains of
some oyster or shrimp sauce, or any nice mince tossed
in a little rich gravy, or even a vegetable puree ; lay
these slices together sandwich fashion, egg and
crumb them, and bake in the oven in a well buttered
tin till quite hot, basting them well with a little
butter. Serve on a puree of any kind of vegetables.
Miroton aux choux. — Slice down some cold beef,
preferably cold boiled beef, and heat it by tossing it
over the fire till hot and beginning to colour. Have
ready some cold cooked greens of any kind, with one-
third of their bulk of cold cooked potato ; chop them
up together, seasoning them with salt, pepper, and a
little finely minced onion. Add to them a little
butter or clarified dripping, and stir it all over the
fire till quite hot ; then dish it in a mound, with the
fried beef round, and send to table at once. If
preferred, pack the chopped vegetable in a buttered
cup or jar, and bake till ready to turn out, and use
as before. This is really a French version of
“ bubble and squeak,” the only difference being that
they generally use the fresh bouilli from the pot
au feu.
Miroton a la Chasseur. — Make a good sauce with
an ounce or two of brown roux, and half a pint of
L
146
ENTRIES.
Page 70 · 2 recipe records 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
together for a few minutes, lay in some slices of underdone beef (or mutton if liked), cut into neat, even, perfectly wedge-shaped pieces, and keep the whole at the side of the stove till the meat is thoroughly hot, but without allowing it to cook again.
Miroton an gratin. — Slice down neatly some underdone meat of any kind, and lay these slices on a buttered tin, strewing them well with finely chopped mushrooms, parsley, chives, onions or shallot, and pour in at the side as much stock as will come level with, but not cover, the meat; strew grated and seasoned breadcrumbs freely over it all, and bake for twenty to thirty minutes till the moisture is nearly all evaporated. (If liked mix a little wine with the stock used in moistening it.)
Miroton aux tomates. — Cut into neat slices some underdone beef or mutton, as for the first miroton, and heat these in a buttered baking tin, with pepper and salt and a little sherry, then dish them neatly in a circle, on a hot dish ; add the liquor in the baking tin to half a pint or so of good tomato sauce, and let it just boil up, then pour it round and over the meat, filling up the centre with baked tomatoes or broiled mushrooms, as comes handiest.
Miroton aux croutes. — Slice down neatly some cold cooked pork (or any meat may be used in this way), heat these slices as in the preceding recipe, only using stock or gravy instead of wine, dish in a circle alternately with croutons of fried bread ; thicken the sauce with a little roux, stir in some good French mustard, or a spoonful of Spring’s horse-
radish cream, and, as it is ready, stir in a ball of
maitre d’hotel butter ; add a squeeze of lemon juice
and a dash of cayenne. Pour over and round the %>
meat, filling up the centre with sautés, or straw potatoes.
Miroton a la Japonaise. — Cut some thick slices of underdone roast beef or mutton, and hollow out one side of each ; fill this hollow with the remains of some oyster or shrimp sauce, or any nice mince tossed in a little rich gravy, or even a vegetable puree ; lay these slices together sandwich fashion, egg and crumb them, and bake in the oven in a well buttered tin till quite hot, basting them well with a little butter. Serve on a puree of any kind of vegetables.
Miroton aux choux. — Slice down some cold beef, preferably cold boiled beef, and heat it by tossing it over the fire till hot and beginning to colour. Have ready some cold cooked greens of any kind, with onethird of their bulk of cold cooked potato ; chop them up together, seasoning them with salt, pepper, and a little finely minced onion. Add to them a little butter or clarified dripping, and stir it all over the fire till quite hot ; then dish it in a mound, with the fried beef round, and send to table at once. If preferred, pack the chopped vegetable in a buttered cup or jar, and bake till ready to turn out, and use as before. This is really a French version of “ bubble and squeak,” the only difference being that they generally use the fresh bouilli from the pot au feu.
Miroton a la Chasseur. — Make a good sauce with an ounce or two of brown roux, and half a pint of
Records on this page
Miroton cle BceufMiroton aux tomates