535. Beef-Tongue a la Jardiniere. — The same as for No. 532, adding
one pint of hot Jardiniere (No. 1033), in place of the other garnishing.
536. Beef-Tongue, With Spinach. — The same as for No. 532, sub-
stituting one pint of spinach with gravy (No. 943) for the other gar-
nishing.
537. Beef-Tongue, au Risotto.— The same as for No. 532, only
adding one pint of hot Risotto (No. 1017) for the other garnishing.
638. Beef-Tongue a la Milanaise.— The same as for No. 532, only
substituting one pint of Milanaise garnishing (No. 251) for the other.
539. Roulade of Beef a 1'Ecarlate.— Procure six pounds of fine
brisket of prime beef; roll it up as close as possible, so as to have it very
firm, then firmly tie it around. Put in a saucepan one sound, peeled
onion, one well- washed and scraped, sound carrot, both cut into thin
slices, one sprig of thyme, one bay-leaf, three cloves A and a few shreds
of larding-pork. Place the roulade over all. Season with two pinches of
salt and one pinch of pepper. Cover the pan very tightly to prevent
steam from escaping. Should the lid be loose, place a weight' on top of
it. Place it on a moderate fire, and let gently simmer for twenty minutes
in all. Remove the lid, add two glasses of white wine, and one gill of
broth (No. 99). Cover very tightly again, place in the hot oven, and let
braise for fully two hours. Remove from the oven, untie, dress on a hot
dish. Skim the fat off the gravy, strain the gravy into a sautoire,
and reduce it on the hot range to one-half. Cut up an ounce of cooked,
smoked beef-tongue into cock's-comb shape, one good-sized, sound, sliced
truffle, six godiveau quenelles (No. 221), and six mushrooms. Place all
these in a sautoire on the fire, with half a wine-glassful of Madeira wine,
letting boil for one minute. Strain the reduced gravy of the roulade over
this; add half a gill of tomato sauce (No. 205), and half a gill of Espagnole
234 THE TABLE.
sauce (No. 151). Cook again for five minutes, then pour it into a sauce-
bowl and send to the table separate, very hot.
540. Stewed Beef a PEgyptienne. — Cut two pounds of beef into
small, square pieces, brown them in a stewpan with one ounce of butter,
adding two onions, cut into square pieces. When well browned, for
about ten minutes, add two tablespoonfuls of flour; stir briskly with a
pint and a half of white broth (No. 99), also one gill of tomato sauce I'No.
205). Season with one good pinch of salt and half a pinch of pepper✪ Corned Beef Hash, put
in a bouquet (No. 254), one clove of crushed garlic, and let CUOK for
twenty-five minutes. Dish up the beef with a bunch of eighteen cooked
gumbos (No. 1030), also three stalks of white, cooked celery.
541. Stewed Beef il la Dufour. — Prepare two pounds of small, square
cuts of beef, brown them with two onions cut in square pieces, adding
two tablespooufuls of flour, cooking for six minutes. Stir well, and
moisten with one quart of broth (No. 99), and one gill of tomato sauce
(No. 205.) Put in also one pint of raw potatoes, cut in quarters, and let
cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a
good pinch of salt and half a pinch of pepper, also one crushed garlic;
then serve.
The table
1889Page 174 · 2 recipe records on this page
Presented as published in 1889. 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
535. Beef-Tongue a la Jardiniere. — The same as for No. 532, adding one pint of hot Jardiniere (No. 1033), in place of the other garnishing.
536. Beef-Tongue, With Spinach. — The same as for No. 532, substituting one pint of spinach with gravy (No. 943) for the other garnishing.
537. Beef-Tongue, au Risotto.— The same as for No. 532, only adding one pint of hot Risotto (No. 1017) for the other garnishing.
538. Beef-Tongue à la Milanaise.— The same as for No. 532, only substituting one pint of Milanaise garnishing (No. 251) for the other.
539. Roulade of Beef a 1'Ecarlate.— Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well- washed and scraped, sound carrot, both cut into thin slices, one sprig of thyme, one bay-leaf, three cloves A and a few shreds of larding-pork. Place the roulade over all. Season with two pinches of salt and one pinch of pepper. Cover the pan very tightly to prevent steam from escaping. Should the lid be loose, place a weight' on top of it. Place it on a moderate fire, and let gently simmer for twenty minutes in all. Remove the lid, add two glasses of white wine, and one gill of broth (No. 99). Cover very tightly again, place in the hot oven, and let braise for fully two hours. Remove from the oven, untie, dress on a hot dish. Skim the fat off the gravy, strain the gravy into a sautoire, and reduce it on the hot range to one-half. Cut up an ounce of cooked, smoked beef-tongue into cock's-comb shape, one good-sized, sound, sliced truffle, six godiveau quenelles (No. 221), and six mushrooms. Place all these in a sautoire on the fire, with half a wine-glassful of Madeira wine, letting boil for one minute. Strain the reduced gravy of the roulade over this; add half a gill of tomato sauce (No. 205), and half a gill of Espagnole
sauce (No. 151). Cook again for five minutes, then pour it into a saucebowl and send to the table separate, very hot.
540. Stewed Beef a PEgyptienne. — Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth (No. 99), also one gill of tomato sauce I'No. 205). Season with one good pinch of salt and half a pinch of pepper, put in a bouquet (No. 254), one clove of crushed garlic, and let cook for twenty-five minutes. Dish up the beef with a bunch of eighteen cooked gumbos (No. 1030), also three stalks of white, cooked celery.
541. Stewed Beef il la Dufour. — Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespoonfuls of flour, cooking for six minutes. Stir well, and moisten with one quart of broth (No. 99), and one gill of tomato sauce (No. 205.) Put in also one pint of raw potatoes, cut in quarters, and let cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a good pinch of salt and half a pinch of pepper, also one crushed garlic; then serve.
Records on this page
Corned Beef HashStewed Beef a l'Egyptienne