Braised Sirloin of Beef à la Royale
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 26. The excerpt below is the record exactly as published.
salt, pepper, onions, carrots, a bouquet of herbs, two heads of cloves, trim- mings of beef and bacon, moisten occasionally with its own gravy, when done remove the veal, pass the sauce through a tammy, skim off the grease and reduce, when quite thick brown the veal in it. Dish up the fricandeau; add a little glaze and stock to the sauce, and either pour it over the veal or keep it to flavour a purée of spinach or sorrel, which must be served with the veal. THE 366 BILLS OF FARE. 53 \ FEBRUARY 22. Potage de riz au kari. Curry soup with rice. Alose grillée à l’oseille. Broiled shad and sorrel. Poitrine de mouton braisée. Braised breast of mutton. Canard sauvage rôti. Roast wild duck. Œufs farcis à la crème. Stuffed eggs with cream. Pommes en croustarde. Open apple tart. Broiled sha& and sorrel. Thoroughly clean and wash your fish, make several slits down each side, and warm for a quarter of an hour in a saucepan with olive oil, salt, pepper, and a laurel leaf; fill the slits with butter mixed with finely-chopped herbs, bake in the oven, and serve on a purée of sorrel. You can also broiliton a gridiron, in which case the slits must not be filled with butter. Stuffed eggs with cream. Shell some hard-boiled eggs, cut them in half, lengthways, scoop out the yolks, and pound with the same quantity ot butter as there are yolks, a lump ofbread-crumb soaked in milk, finely-chopped parsley and chives, salt, a pinch of grated nut- meg, the same quantity of mixed spice and two or three raw yolks of egg ; when well pounded, pass through a fine sieve, spread a layer of this stuffing on a dish, fill the empty whites ofegg with the remainder, and brown in the oven, pour some béchamel sauce (see 16th of August), made with double cream, over them, and serve. 54 THE 366 BILLS OF FARE. FEBRUARY 23. Potage à la crème d’orge. Purée of barley. Raïe au beurre noir. Skate, black butter sauce. Poulets à la bonne femme. Chicken à la bonne femme. Rosbif à l'anglaise Roast beef. Pommes de terre sautées. Fried potatoes. Œufs à la neige. Poached whites of egg, Purée of barley. (l Prepare the same as purée of rice (see 27th of February). Chickens à la bonne femme. Cut up your fowis into joints ; warm four ounces of chopped carrots, and the same quantity of onions in some butter, when brown, add the pieces of fowl, season with salt, pepper, and a pinch of grated nutmeg, toss over the fire for ten minutes ; stir in two tablespoonfuls of flour and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add two punnets of mushrooms, peeled and cut up to the size of a florin, leave on the fire for ten minutes, take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chickenina pyramid and pour the sauce and vegetables over them. Purée of onions à la bretonne. Brown your onions over a slow fire in butter and salt, when a good colour stir in a little flour, moisten with good stock, reduce and pass through a tammy. If required for soup, some stock must be added to the purée, and fried bread handed with it THE 366 BILLS OF FARE. 55 À FEBRUARY 24. Potage julienne. Julienne soup. Truite au court-bouillon. Trout boiled in court-bouillon, Jambon d’York à l’anglaise. York ham à l'anglaise, Pigeons rôtis. Roast pigeons. Champignons farcis, Stuffed mushrooms. Gâteau à la crème, Cream cake, Trout boiled in court-bouillon. Boil your trout in court-bouillon (see 18th of April) ; when done, drain and lay on a dish, on which you have placed a napkin and a bed of fresh parsley; reduce the sauce, thicken with a little four, and hand in a sauceboat, York ham à l’anglaise. Cook the same as roast ham (see 21st of April), and serve with stewed spinach. Braised leg of mutton. Bone a leg of mutton, leave the end of the bone, to use as a handle, lard with thick filets of bacon, seasoned with mixed spices, salt, pepper, chopped parsley, and eschalots, tie or skewer up the mutton to its original form. Line a braising-pan with slices of beef six carrots, and the same num- ber of onions, add the mutton, moisten with stock and half a tumblerful of brandy, season with laurel leaves, thyme, three heads of cloves, and two heads of garlic, cover with a sheet ol buttered paper, and simmer for five hours with hot coals on the lid of the braising-pan ; when done, drain the mutton and glaze it, serve with its own sauce passed through a tammy and cleared of all grease, or with a purée of chicory. Chocolate or coffee glaze for cakes. Boil a pound of sugar in half-a-pint of water in a preserving- pan ; when a thick syrup, stir in either some powdered chocolate dissolved in a little water, or some strong coffee ; glaze your biscuits or cake with this, and place in the meat-screen until set. 56 THE 366 BILLS OF FARF. FEBRUARY 25. Potage aux choux. Cabbage soup. Petit salé aux choux. Salt pork and cabbage. Langue de veau sauce tomates, Calfs tongue, tomato sauce. Pluviers où vanneaux rôtis. Roast plover or lapwings. Cardôns à la moelle, Stewed cardoons and marrow. Madeleines. Madeleine cakes. Cabbage soup. Boil a piece of salt pork in water for an hour; add a blanched cabbage cut into quarters, carrots, turnips, leeks, celery, an onion stuck with a head of clove, pepper, and a saveloy, simmer over a slow fire for four hours ; when ready to serve, pour the soup over slices of bread in a soup-tureen, hand the vegetables and pork in a separate dish. Salt pork and cabbage. See above for recipe. Calf’s tongue with tomato sauce Trim and scald your tongue, and leave until cold ; lard it with fillets of bacon well seasoned with mixed spice and chopped herbs, simmer in a stew-pan for four hours, in stock seasoned with a bouquet of mixed herbs, two carrots, two onions, and three heads of cloves; when done, split the tongue in half, skin it and serve, covered with tomato sauce. Roast plover. These birds must never be drawn, but wrapped up in slices of bacon and roasted. Lay some pieces of toast in the dripping- pan, and serve the plover on them. Purée of chicory with cream. Prepare the same as purée of chicory (see 17th of February), but before serving stir in some cream, a lump of fresh butter, and a little flour. THE 366 BILLS OF FARE. s7 \ FEBRUARY 26. Potage purée de pois au riz. Purée of green peas with rice. Brandade de morue. Cream of salt cod. Aloyau braisé à la royale. Braised sirloin of beef à la royale, Poulet rôti. Roast chickens. Artichauts frits. Fried artichokes. Biscuit glacé au chocolat. Savoy cake glazed with chocolate. Purée of green peas with rice. Make a purée of green peas (see 23rd of January), when your soup is ready to serve, add some boïiled rice to it. Pickled cabbage with oysters. Soak the pickled cabbage in boiling water for ten minutes, dtain and dryin a cloth. Boil, in stock, a little dripping and coarse black pepper ; when cooked, arrange round a dish, and fill thé centre with stewed oysters (see 8th of April). Braised sirloin of beef à la royale. Bone your sirloin and roll it ; lard with plenty of fillets of bacon
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