Creams of Beef

Ingredients

• J lb. lean beef
• 4 oz. panard
• 1 tablespoouful Espagnole sauce
• 1 egg
• 1 tablespoonful cream
• ^ pint Espagnole sauce
• Peas or macedoine
• Decoration. — Chopped mushroom. parsley or truffle.

Method

1. 1

   Grease small moulds and decorate them alternately with parsley and mushroom.

2. 2

   Make panard (see p.

3. 3

   216).

4. 4

   Mince the beef twice, pound with all the other ingredients except the cream, and press through a wire sieve.

5. 5

   Stir in the cream and fill the moulds.

6. 6

   Steam very carefully without boiling from twenty to thirty minutes.

7. 7

   Drain on a hot cloth and dish on the piped potato.

8. 8

   Pour the sauce round and garnish with the vegetables.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 9. The excerpt below is the record exactly as published.

CREAMS OF BEEF, J lb. lean beef. 4 oz. panard. 1 tablespoouful Espagnole 1 egg. 1 tablespoonful cream. Pepper and salt. sauce. Decoration. — Chopped mushroom. ,, parsley or truffle. For dishing. — Creamy potato. ^ pint Espagnole sauce. Peas or macedoine

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