Au Jus
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 148. The excerpt below is the record exactly as published.
Au Jus — Braised, and served with rich veal jus lie. Espagnole — Braised and served with demiglace. Milanaise — Bechamel sauce, cheese and crumbs over, and gratine. Motile — Braised, served with blanched beef marrow and demiglace. Mornay — Mornav sauce over, and gratines. Nivernaise — Braised with new carrots, butter and cream. 390 The New Practical Cookery Guide. Cepes. A la Bordelaise — Sliced, sauteed with oil, chopped eschalots and fines herbes, seasoned, chopped parsley over. Creme — Blanched and stewed with cream and seasoned. Piemontaise — Farced with d’Uxelle, garlic flavour, and baked. Provengale — Sauteed with eschalots, fines herbes, tomatoes, garlic flavour, and demiglace. Rossini — Sliced, stewed with veal glaze, madeira, and t ruffes. Russe — Sliced, stewed with butter, onions, sour cream, fennel, and parsley. Touraine — Sauteed with fines herbes, tomatoes, dice of ham, and veal jus lie. Celeri (Celery). Celery prepared as a vegetable course makes an excellent dish ; it should be blanched first, then cut in neat pieces, and either braised or stewed or fried as required. Au Jus — Braised with good veal or beef gravy; when cooked, the gravy reduced to half glaze and mixed with demiglace tomatee
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