Aiguillettes de Boeuf en Casserole

Ingredients

• 2 thick slices of sirloin of beef
• a clove of garlic
• 2 bay-leaves
• J pint claret
• J pint stock, or brown sauce
• i tin or bottle of cepes or morels
• pepper and salt
• meat glaze

Method

1. 1

   Free the meat from fat, lard one side of each with strips of bacon, put the meat in a fireproof casserole, add pepper and salt, the wine, garlic and bay-leaves, and let it stand thus covered for six hours.

2. 2

   Place it on the fire, adding the stock or sauce, let it come to the boil, skim and simmer very gently in the oven or on the stove for one and a half to two hours.

3. 3

   When done, take up, drain, place it on a dish, glaze the top with meat glaze.

4. 4

   Skim the sauce, reduce well, heat up the cepes or morels in a little sauce, garnish the dish with this, and serve the remainder of gravy in a sauce-boat.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Aiguillettes de Boeuf en Casserole. (Larded Slices of Beef, Braised.) 2 thick slices of sirloin of beef, cut longwise, larding bacon, a clove of garlic, 2 bay-leaves, J pint claret, J pint stock, or brown sauce, i tin or bottle of cepes or morels (morilles), pepper and salt, meat glaze

Cook this with the app: pantry check, scaling, and the assistant.