Beef, Fricassee of Cold Roast Beef

Ingredients

• the beef
• a handful of parsley
• an onion
• a piece of butter
• some strong broth
• the yolks of two eggs
• a glass of port wine
• a spoonful of vinegar

Method

1. 1

   Cut beef into thin slices, add parsley and onion to a stewpan with butter and broth.

2. 2

   Season and simmer.

3. 3

   Mix in egg yolks, wine, and vinegar, stir quickly, and serve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 50. The excerpt below is the record exactly as published.

BEEF, Fricassee of cold Roast Beef. — Cut the beef into very thin slices, shred a handful of parsley very small, cut an onion into quarters, and put all together into a stewpan, with a piece of butter, and some strong broth : season with salt and pepper, and simmer very gently a quarter of an hour : then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar

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