Boiled Beef à la Flamande
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 109. The excerpt below is the record exactly as published.
Boiled beef à la flamande, flamande. Filets de soles à la parisienne, Fillets of sole à la parisienne. Grives rôties. Roast thrushes. Haricots blancs en purée. Purée of white haricot beans. Gâteau d'amandes massif. Almond cake. Boiled beef à la Flamande. Boiïl a rumpsteak in uncleared stock for four hours, after which, drain it, and place in a stew-pan, with two pints of mirepoix (see 4th of October) and a bottle of white wine
Cook this with the app: pantry check, scaling, and the assistant.