546. Braized Roll Of Beef, A La D'Orleans

Prepare, braize, and trim the beef as in the foregoing case; thoroughly absorb the oily matter from the surface of the fat, and cover it all over with the following preparation: -

Take two dozen very green pickled gherkins, chop them very fine and put them into a small stewpan; stir them over a quick fire till their moisture be entirely absorbed by the heat, then take the stewpan off the fire, and after allowing the contents to cool, add the yelks of three eggs, pepper, salt, and nutmeg; mix well together, and use as paste, as directed, for the purpose of covering the entire surface of the beef with a coating about a quarter of an inch thick; smooth it over with the blade of a knife dipped in hot water; decorate the centre and ends of the roll of beef with carrots and turnips, French-beans and asparagus-heads,' cut and prepared for the purpose, in fancy designs, by placing, for instance, young carrots and turnips cut in the shape of a crescent, alternately side by side so as to form a circle, and in its centre a group of heads of asparagus boiled green, and again round this a border of large marrow-fat peas boiled green ; at each end place a row of small carrots and turnips in the shape of small olives, while round the roll of beef thus decorated pour a well-made Poivrade sauce (No. 29), garnish round with a border of potato croquettes fried of a light color (made in the form of pears, with a stalk of parsley stuck in the point, to resemble the stalk of a pear); glaze the decoration of vegetables slightly with a paste-brush dipped in some thin glaze, so as not to disturb the order of their arrangement, and send to table.

547. Braized Roll Of Beef, A La Milanaise

Bone and trim about twenty pounds of the prime cut from the centre of a well-covered sirloin of beef; daube the under and upper fillets with ham, season with a little chopped green thyme and winter-savory, minionette, pepper and salt; roll the beef up tight, and secure its shape with string, place it with the trimmings and usual accessories recommended in the foregoing cases, in a braizing pan; moisten with a bottle of red wine and two glasses of brandy, and set the whole to simmer very gently on a slow fire for about twenty minutes; then add a sufficient quantity of good stock, to reach rather better than half way up the beef; place thereon a well-buttered paper, cover with the lid of the pan, and set the whole to braize gently for about five hours - taking care frequently to baste the beef with its iiquor. When the beef is done, drain, trim, and glaze it - first straining off the braize, and divesting it of every particle of grease; then clarify, and afterward reduce it to the consistency of thin glaze, to which add half a pot of red-currant jelly, a glass or two of Malaga or fine old Madeira. Dish up the roll of beef, pour this sauce over it, at each end garnish with macaroni dressed with Parmesan cheese, and at the flanks of the dish place groups of Raviolis (No. 375) prepared for the purpose, and send to table.