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Pièce de Bœuf a la Mode Chaude

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. one-quarter lb. of carrots turned
  2. two-thirds lb. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Lard the piece of beef, which should not, if possible, weigh more than from four to five lbs.
  2. The strips of bacon used for larding ought to have been prepared fifteen or twenty minutes in advance, marinaded in a few tablespoonfuls of brandy, and sprinkled with parsley just before being used.
  3. Rub the piece with salt, pepper, and nutmeg, and put it into a basin with one bottle of red wine and one-fifth pint of brandy, and set it to marinade for four or five hours, taking care to turn it over from time to time.
  4. Then set it to braise after the manner described under No.
  5. 247;
  6. add its marinade to the moistening, and surround it with three small, boned, blanched, and strung calf’s feet.
  7. When the cooking is three-quarters done, transfer the piece of beef to another saucepan, and surround it with the following garnish:— 1.
  8. About one-quarter lb.
  9. of carrots turned to the shape of elongated olives, and already two-thirds cooked.
  10. 2.
  11. Small onions coloured in two-thirds lb.
  12. of butter.
  13. 3.
  14. The calf’s feet cut into small, square, or rectangular pieces.
  15. Strain the braising-liquor over the whole, and complete the cooking gently.
  16. When about to serve, either glaze the piece of beef, or dish it plain;
  17. coat it lightly with sauce, and send what remains of the latter, with the garnish, in a timbale.

Plating

Cookware for this recipe

  • Casserole pot
  • Saucepan
  • Chef's knife
  • Spatula
  • Sieve
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.