548. Braized Roll Of Beef, A La Richelieu

Braize the roll of beef in exactly the same manner as directed for beef a la Flamande (No. 539); when done, drain, trim, glaze, and dish it up; garnish it round with glazed onions, and round the outer circle of the well of the dish, place a border of quenelles of pheasant (previously mixed with a little Soubise sauce), which, after being first poached in the usual manner, are to be bread-crumbed and fried of a light color; then sauce lightly with the essence in which the beef has been braized (clarified and boiled down to the consistency of half glaze for the purpose). Send some of the essence separately in a sauce-boat, and serve.

549. Braized Roll Of Beef, A La Dauphinoise

For this purpose, the roll of beef should be braized sufficiently tender to enable it to be cut with a spoon; it should be allowed to cool in its own liquor, and when nearly cold, drained out carefully on to a dish, trimmed and placed on a deep baking-dish, and then covered over entirely with a coating of thick Soubise sauce, thickened with four yelks of eggs : when the sauce has become firmly set on the beef by getting cold, egg it over, and bread-crumb it twice; sprinkle a little clarified butter over the surface of the beef; and about half an hour before serving the dinner, set the beef thus prepared in a very hot oven, that it may be baked of a fine light color; place it on its dish, sauce it round with a brown Italian sauce (No. 12), and garnish it with a border of tomatas prepared au gratin (No. 1160), and send to table

550. Braized Roll Of Beef, Garnished With Glazed Roots

Braize, trim, glaze, and dish the roll of beef up as directed for Beef a la Flamande; garnish it round with young carrots, turnips, and onions, turned and stewed in the usual manner, and placed in alternate groups; sauce the beef with some Espagnole or Poivrade sauce, and send to table.

551. Braized Rump Of Beef

This piece of beef is considered to be the best for braizing, and should be chosen of fine quality for this purpose : rich grained, of a deep bright-red color, and well covered with a thick coating of delicate-looking fat. Bone the beef, and, after having trimmed it, secure its shape with a string, and braize it as directed for braized rolls of beef, following those instructions, according to the manner in which the rump of beef is intended to be dressed; as, for instance, d la Flamande, a la Printaniere, etc, etc, etc.