Flank à l'Allemande

Ingredients

• 2 1/2 pounds of the upper flank
• 12 small white onions
• 2 even tablespoonfuls salt
• 1 even tablespoonful pepper
• 2 ounces butter
• 2 tablespoonfuls flour
• the yolks of 2 eggs
• the juice of 1/2 lemon

Method

1. 1

   Cut the flank into 2-inch pieces; place the meat in a saucepan, cover with boiling water; add onions, bouquet, salt, and pepper, cover, and cook for 1.5 hours.

2. 2

   Melt butter in a saucepan, add flour, stir and cook a few minutes; strain the broth from the meat, add 1.5 pints of the broth to the flour and butter, stir and cook till smooth; mix the yolks of eggs with lemon juice, add it slowly to the sauce; place the meat on a hot plate, pour the sauce over it, and serve with boiled noodles arranged around the dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 168. The excerpt below is the record exactly as published.

2Vs pounds of the upper flank into 2-inch pieces ; place the meat in a saucepan, cover with boil- BEEF. 261 ing water; add 12 small white onions, 1 bouquet, 2 even table- spoonfuls salt, 1 even tablespoonful pepper, cover, and cook iVi hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; strain the broth from the meat, add iVt pint of the broth to the flour and butter, stir and cook till smooth ; mix the yolks of 2 eggs with the juice of Vs lemon, add it slowly to the sauce ; place the meat on a hot plate, and pour the sauce over it. In the meantime have some nudles boiled in salted water, drain and arrange them in a border around the dish ; fry 3 tablespoonfuls bread crumbs in butter light brown, sprinkle them over the nudles, and serve (sufficient for family of six). In place of flank, either beef from the neck or chuck may be taken. Boiled Flank in Aspic. — Procure 3 pounds thin flank, rub it off with a cloth, and season with 1 tablespoonful salt, 1 even tea- spoonful pepper, and sprinkle over the juice of 1 lemon

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