Tart
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 1 pint of Blond de Veau
- 2 quarts of Espcignole Sauce
- 1 pint of vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
Method
Chef Wood
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- Fry, till the meat is slightly coloured ;
- then moisten with 1 pint of vinegar ;
- reduce it, without burning, and add : 2 quarts of Espcignole Sauce, 1 pint of Blond de Veau ;
- Stir till it boils ;
- then simmer for half an hour, skimming it carefully ;
- strain, through a tammy cloth, into a basin ;
- and stir with a spoon, till cold.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Wooden spoon
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Sieve