Prepare braised beef and let it cool. Sauté ½ cup diced salt pork in a little butter until golden brown, or saute ¼ cup diced bacon and cool. For each person to be served cook 4 or 5 small while onions and 4 or 5 tiny carrots in a little water until Mil-Add a little butter to the pan and sprinkle a little sugar over the vegetables and cook, shaking the pan, until the vegetables are glazed and brown. Heat 3 cups of the sauce from the braised meat with ½ cup aspic (see June. 1951) and 2 or 3 ounces of Madeira or sherry. Cut the meat in slices and overlap them on the serving cish. Garnish the dish with the salt pork dice or bacon, the onions, and the carrots and pour the sauce over all. Chill until the sauce is set. If desired, a thin coating of clear aspic may be spread over the cop and chilled.
Boeuf Braisé Minion (Braised Beef Miroton)
In a saucepan stew 1 cup thinly sliced onions in 2 tablespoons butter until they are soft and start to turn golden. Stir in 1 tablespoon flour and cook for a few minutes longer. Add 1 cup stock, ½ cup canned tomatoes, and salt and pepper to taste. Cook, stirring, until the mixture comes to a boil and continue to cook very slowly for 20 to 25 minutes. For a sharp-flavored sauce stir in ½ teaspoon dry mustard mixed with I tablespoon vinegar and 1 teaspoon grated horseradish. Add 3 or 4 small sour pickles, sliced, but do not boil the sauce after adding them.
Cut about 1 pound of leftover braised beef into thin slices and overlap them in a shallow heatproof serving dish. Pour the sauce over the meat and keep hot in a warm oven where the sauce will not boil until ready to serve. Sprinkle with finely chopped parsley. The dish may be garnished with slices of fried eggplant or sliced boiled potatoes, then sprinkled with bread crumbs, and browned under a hot broiler.
Paupiettes de Boeuf Braisées
Bourbounaise (Beef Rolls Botirbomiaise)
Slice a 2- to 2 ½-pound piece of lean rump of beef into 12 or 15 pieces and flatten each slice with a wooden mallet. Season the slices with a little salt and pepper and spread the center of each with the following stuffing: Season 1 pound each of ground lean pork and ground far pork with ½ teaspoon poultry seasoning mixed with a little salt. Add 3 ounces of Madeira or sherry and mix thoroughly. Roll up each slice, wrap it with a thin slice of larding pork, and tic with a string.
In a shallow casserole melt 1 tablespoon butter. Spread over the butter 1 onion and 1 carrot, both sliced, and place the rolls of beef side by side on top of the vegetables. Add 1 clove of garlic and a faggot made of I stalk of celery, 4 sprigs of parsley, 1 bay leaf, and a pinch of thyme. Spread a little melted butter over the beef rolls, put the casserole in a moderate oven (375° Ft, and cook until the rolls have taken on a little color. Sprinkle 1 tablespoon flour over the vegetables around the meat and add 2 cups red or white wine. If the liquid does not come to the top of the meat, add stock or water. Bring the liquid to a boil, cover the casserole, and braise for 1 ½ to 2 hours, basting from time to time. If the liquid is reduced too much, add a little stock or water. One half hour before serving, add 1 pound of mushrooms sautéed in butler and 18 Small white onions glazed and browned in a pan with a little water, 1 tablespoon butter, and a sprinkling of sugar. If the larding pork on top of the beef is not brown, uncover the pan, untie the rolls, and cook a few minutes longer. Remove the rolls to a warm serving dish with the piece of larding pork on each. Discard the faggot from the pan, correct the seasoning of the sauce, and pour sauce and vegetables around the meat rolls. Serve with small cooked carrots, buttered and sprinkled with parsley, or with other desired vegetables.
Poitrine de Vean Farcie Dominicaine(Stuffed Breast of Veal Dominicaine)
Cut a pocket in a whole breast of veal. Toss lightly with a fork 3 cups cooked rice, ½ cup pâté de foie gras, cut in small dice, 2 tablespoons chopped truffle or ½ cup sliced sautéed mushrooms, 1 tablespoon beef extract, and ½ cup thick velouté or bechamel sauce. Fill the pocket of the veal with this stuffing and sew the edges of the pocket together.
Spread 2 tablespoons butter in the bottom of a long, oval-shaped casserole with a close-fitting cover and add I or 2 carrots and 1 or 2 onions, both sliced. Put the veal on the vegetables, spread it with 2 tablespoons butter, and sprinkle with 1 teaspoon salt. Cook in a hot oven (400° F.) for 30 to 35 minutes until the carrots and onions turn golden and the meat begins to brown. Add 1 cup boiling stock or water and cover the meat with a piece of buttered or wax paper, cut to fit the casserole, with a small hole in the center for the steam to escape. Cover the casserole, reduce the oven temperature to moderate (350° F.), and braise for about 2 hours, or until the meat is tender. If the liquid cooks away, add stock or water from time to time and baste the meat frequently.
Remove the veal from the casserole to a serving platter. Add 1 cup sweet cream to the juices and cook until the sauce is reduced to one half its original quantity. Strain the sauce into a saucepan, add 1 cup hot cream sauce, and correct the seasoning. To serve, cut veal and stuffing in slices and coat them with the sauce or serve the sauce separately.
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