Ribs of Beef with Chateaubriand Sauce

Ingredients

• a good joint of the ribs of beef
• half a tumbler of chablis or sauterne
• a half a pint of Espagnole sauce
• two ounces of maitre d'hotel butter

Method

1. 1

   Trim and tie the beef joint, roast over a clear fire, and serve in thin slices.

2. 2

   For the sauce, combine chablis with Espagnole sauce, boil, reduce, strain, and add butter off the fire.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 203. The excerpt below is the record exactly as published.

a good joint of the ribs of beef by cutting the tender meat boldly in one long piece Ribs of beef with ^^.^^ ^^e bones; the tough flap, can ChateaubriauJ sauce. ' & i ' either go into the stock pot, or be set with the bones to produce a good gravy for the joint, the latter for choice. Fold and tie the long piece of meat in shape as best you can (it will look rather like " roly-poly pudding") and preserve all the fat you can find which should be fixed with skewers : lard it with fat bacon, wrap it in buttered paper and tie it to your spit with string. Let it be roasted over a clear fire, and served in thin slices. Chateaubriand sauce is made in this way : — Add half a tumbler of chablis or sauterne to a half a pint of Espagnole sauce, boil them together and reduce a little : then strain. Boil again, adding off the fire two ounces of maitre dliotel butter

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