Miroton of Beef, en Bordure

Ingredients

• left over boiled or braised beef
• one sliced onion
• a piece of butter
• one gill of vinegar
• a spoonful of French mustard
• brown gravy
• season with salt
• pepper
• a little chopped parsley
• border of potato croquet dough
• sprinkle grated cheese

Method

1. 1

   Use leftover boiled or braised beef, and cut in thin slices.

2. 2

   Put into a saucepan one sliced onion with a piece of butter, and simmer until nice and brown.

3. 3

   Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry.

4. 4

   Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes.

5. 5

   Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 269. The excerpt below is the record exactly as published.

Miroton of beef, en bordure Butter toast Cabinet pudding Coffee Coffee DINNER Blue Point oysters Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle potatoes Roquefort cheese Crackers Coffee Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown. Miroton of beef, en bordure. Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese

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