Braised Beef a la Godard

Ingredients

• Take a nice piece from the porterhouse roast
• some onions
• pepper
• salt
• water
• some slices of bacon
• one tablespoon flour
• one pound of mushrooms
• one pair sweetbreads
• color with kitchen bouquet
• flavor with sherry

Method

1. 1

   Remove the fillet from the porterhouse roast, roll and tie the beef.

2. 2

   Place in a pan with onions, pepper, salt, water, and bacon.

3. 3

   Braise in the oven until cooked rare.

4. 4

   Make a sauce from the pan drippings by adding flour and mushroom juice.

5. 5

   Cook mushrooms and sweetbreads, slice sweetbreads and arrange around the platter with mushrooms in the gravy.

6. 6

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 205. The excerpt below is the record exactly as published.

color with kitchen bouquet and some beef extract; let simmer for a few minutes, then skim well and strain; add the onions that have been cooked before. Pour the brown sauce and onions all around the roast on a hot platter, the meat side up and the fat around, and garnish with parsley. Serve as a joint for dinner with potatoes and green vegetables. THE SWEDISH, FRENCH Braised Beef (Bee uf braise) a la Godard Take a nice piece from the porterhouse roast; remove the fillet which can be used as entree, luncheon dish, fillet mignon, Fillet a la Champignon, etc. Then remove the bone; roll and tie; put in a pan with some onions, pepper, salt, water, and some slices of bacon right over the beef; braise in oven — time according to size of the beef; it must be cooked nice and rare like roast beef. When done, put on a hot platter; make a sauce from the pan, after the fat has been removed, by adding one tablespoon flour and the juice from the mushrooms. In the meantime, take one pound of mush¬ rooms; peel and wash; cook in water, sherry, pepper, and salt with one pair sweetbreads; cut sweetbreads in thin slices, and put all around the platter; then add the mushrooms to the gravy; color with kitchen bouquet and flavor with sherry

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