Ribs of Beef à la Bordelaise

Ingredients

• the ribs into slices about two inches thick
• pepper
• salt
• olive oil
• bordelaise sauce
• pieces of beef marrow

Method

1. 1

   Cut ribs into slices, beat, sprinkle with pepper and salt, dip in olive oil, and grill.

2. 2

   Serve with bordelaise sauce and garnished with blanched beef marrow.

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 115. The excerpt below is the record exactly as published.

Ribs of beef à la bordelaise. Petits oiseaux rôtis à l’italienne, Small birds roasted à l'italienne. Céleri au jus. Stewed celery. Blanc-manger aux pistaches. Pistachio nut blanc-mange. Purée of game. Boil some partridges, rabbits, and a knuckle of veal in a stock-pot with stock ; as soon as it boils, add some carrots, onions, and celery ; when the game is thoroughly cooked, pull all the meat off the bones, and pound in a mortar with some crumb of bread which has been soaked in the stock; pass through a tammy, moisten the purée with some of the stock in which the game was boiïled, and warm for a few minutes without letting it boil Pour into a soup-tureen on to fried bread. Ribs of beef à la bordelaise, Cut the ribs into slices about two inches thick, beat them, sprinkle with pepper and salt, dip into olive oil, and grill. Serve, covered with bordelaise sauce and garnished with pieces of beef marrow

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