Queues de Boeuf h la Soubise

Ingredients

• Wipe an ox-tail with a damp cloth and cut into sections.
• Peel and slice 5 onions (i lb.)
• Add i oz. of butter
• moisten with | pint milk
• Season to taste

Method

1. 1

   Cook the ox-tail until tender in well seasoned stock, then drain and let cool.

2. 2

   Egg and breadcrumb them carefully and fry in clarified butter until golden brown.

3. 3

   Serve with a Soubise purée made by blending onions in butter without browning, adding milk and stock, cooking until tender, and rubbing through a sieve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

Queues de Boeuf h la Soubise. (Fried Ox-tail witli Onion Purfie.) Wipe an ox-tail with a damp cloth and cut into sec- tions. Cook them tiU tender in well seasoned stock, then 'Entrees of Beef. 103 take up, drain and let them get cold. Egg and bread- crumb them carefully and fry a golden brown in clarified butter. Dish up and serve with a SouMse purie made as follows : Peel and slice 5 onions (i lb.), blend these in butter without browning. Add i oz. of butter and moisten with | pint milk and white stock. Cook till quite tender and rub through a fine sieve. Season to taste

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