Bouilli, With Sharp Sauce Or Sauce Piquante
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Slice the same quantity of beef as for a Miroton (vide preceding i-ecipe) ;
- set the slices in a gratin-po.n ;
- moisten with 1 gill of broth ;
- and put in the oven for fifteen minutes ;
- Pour 1 pint of Sharp Sauce (vide page 64) over the beef ;
- and serve.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board