Langue de bceuf a la Napolitaine.
Braised ox-tongue, with stewed macaroni, tomato
puree, and parmesan cheese.
Langue de bceuf fumee aux petits pois.
Smoked, braised ox-tongue with green peas.
Noix de bceuf a la bourgeoise.
Braised piece of kernel or cushion of beef larded,
finished in a richly flavoured brown sauce with a little
tomato puree, garnished with braised carrots and button
onions, and served with its sauce well reduced.
180 PEACTICAL GASTRONOMY
Noix de boRuf a Vetouffade.
Stewed piece of kernel of beef with brown sauce.
Olives de bcBuf a VAnglaise.
Thin slices of rump steak stuffed, rolled, and braised,
served with brown sauce flavoured with Reading sauce
chopped parsley, and thin slices of broiled bacon.
Miroton de hcBuf.
Shced cooked beef, broiled in butter and chopped
onions and stewed in brown sauce.
Lombaire de hmuf au Madere.
Braised lumber of beef with Madeira-mne sauce.
Oreilles de boeuf a la Sainte-Menehould.
Boiled pickled ox-ears, when cold dipped in batter
and fried in dripping.
Paupiettes de bceuf d la Biclielieii.
Sliced fillets of beef stuffed, rolled, and braised,
garnished with forcemeat quenelles, truffles, mushrooms,
served with Eichelieu sauce.
Palais de bce,uf a VIndienne.
Curried ox-palate, with boiled rice.
Palais de bceuf saute. Stewed ox-palates.
Palais de boeuf aux macaronis.
Braised ox-palates with macaronis.
Palais de bceuf au gratin.
Braised ox-palates, prepared and baked in the gratin
style.
Palais de boeuf grilles.
Pickled ox-palates egged and crumbed, dipped in
oiled butter, and grilled, served with a piquante tomato
sauce.
ENTREES : BCEUF BEEF 181
Palais de hceuf a Vltalienne.
Stewed ox-palates dished up in a circle alternately
with fried bread croutons, served with sauce Italienne.
Palais de hceiif a VOrly.
Stewed ox-palate, spread when cold on one side
with forcemeat mingled with savoury herbs, rolled,
dipped in white sauce, egged, crumbed, and fried, served
with tomato sauce.
Palais de hceuf a la Bavigote.
Stewed ox-palates dressed in a border of fried bread,
and sauced well with Eavigote sauce.
Poitrine de hceuf frite a la Sainte-Meneliould.
Boned and braised breast of beef, cut mto small
slices, egged, crumbed, and fried in clarified butter or
dripping.
Haricot de queue de hceuf.
Stewed ox-tail, served with braised carrots and
turnips neatly shaped, small onions, and white haricot
beans.
Queue de hceuf hraisee aux olives.
Braised ox-tail served with turned French olives and
brown sauce.
Queue de hceuf aux haricots verts.
Stewed ox-tail with French beans.
Queue de hceuf a la Hotch-'potc'h.
Hotch-potch ox-tail stew, garnished with glazed
carrots and small onions (a national Scotch dish).
Queue de hoeif aux petits pois.
Ox-tail stewed, with green peas.
182 PEACTICAL GASTRONOMY
Rognons de hcBuf sauU.
Stewed ox-kidney, cut into thin slices, with shced
mushrooms.
Toumedos de hcBuf aux olives.
Small fillet steaks broiled, with turned olives.
Toumedos a la Piemontaise.
Small fillet steaks grilled, served with minced fried
bacon, veal, and mushrooms, served with brown sauce
and fried potato croquets.
Toumedos a la moelle de hoeuf.
Small fillet steaks broiled, with beef marrow.
Toumedos aux truffes.
Small fillet steaks grilled, served with truffle sauce,
Page 63
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Langue de bceuf a la Napolitaine.
Braised ox-tongue, with stewed macaroni, tomato
puree, and parmesan cheese.
Langue de bceuf fumee aux petits pois.
Smoked, braised ox-tongue with green peas.
Noix de bceuf a la bourgeoise.
Braised piece of kernel or cushion of beef larded,
finished in a richly flavoured brown sauce with a little
tomato puree, garnished with braised carrots and button
onions, and served with its sauce well reduced.
180 PEACTICAL GASTRONOMY
Noix de boRuf a Vetouffade.
Stewed piece of kernel of beef with brown sauce.
Olives de bcBuf a VAnglaise.
Thin slices of rump steak stuffed, rolled, and braised,
served with brown sauce flavoured with Reading sauce
chopped parsley, and thin slices of broiled bacon.
Miroton de hcBuf.
Shced cooked beef, broiled in butter and chopped
onions and stewed in brown sauce.
Lombaire de hmuf au Madere.
Braised lumber of beef with Madeira-mne sauce.
Oreilles de boeuf a la Sainte-Menehould.
Boiled pickled ox-ears, when cold dipped in batter
and fried in dripping.
Paupiettes de bceuf d la Biclielieii.
Sliced fillets of beef stuffed, rolled, and braised,
garnished with forcemeat quenelles, truffles, mushrooms,
served with Eichelieu sauce.
Palais de bce,uf a VIndienne.
Curried ox-palate, with boiled rice.
Palais de bceuf saute. Stewed ox-palates.
Palais de boeuf aux macaronis.
Braised ox-palates with macaronis.
Palais de bceuf au gratin.
Braised ox-palates, prepared and baked in the gratin
style.
Palais de boeuf grilles.
Pickled ox-palates egged and crumbed, dipped in
oiled butter, and grilled, served with a piquante tomato
sauce.
ENTREES : BCEUF BEEF 181
Palais de hceuf a Vltalienne.
Stewed ox-palates dished up in a circle alternately
with fried bread croutons, served with sauce Italienne.
Palais de hceiif a VOrly.
Stewed ox-palate, spread when cold on one side
with forcemeat mingled with savoury herbs, rolled,
dipped in white sauce, egged, crumbed, and fried, served
with tomato sauce.
Palais de hceuf a la Bavigote.
Stewed ox-palates dressed in a border of fried bread,
and sauced well with Eavigote sauce.
Poitrine de hceuf frite a la Sainte-Meneliould.
Boned and braised breast of beef, cut mto small
slices, egged, crumbed, and fried in clarified butter or
dripping.
Haricot de queue de hceuf.
Stewed ox-tail, served with braised carrots and
turnips neatly shaped, small onions, and white haricot
beans.
Queue de hceuf hraisee aux olives.
Braised ox-tail served with turned French olives and
brown sauce.
Queue de hceuf aux haricots verts.
Stewed ox-tail with French beans.
Queue de hceuf a la Hotch-'potc'h.
Hotch-potch ox-tail stew, garnished with glazed
carrots and small onions (a national Scotch dish).
Queue de hoeif aux petits pois.
Ox-tail stewed, with green peas.
182 PEACTICAL GASTRONOMY
Rognons de hcBuf sauU.
Stewed ox-kidney, cut into thin slices, with shced
mushrooms.
Toumedos de hcBuf aux olives.
Small fillet steaks broiled, with turned olives.
Toumedos a la Piemontaise.
Small fillet steaks grilled, served with minced fried
bacon, veal, and mushrooms, served with brown sauce
and fried potato croquets.
Toumedos a la moelle de hoeuf.
Small fillet steaks broiled, with beef marrow.
Toumedos aux truffes.
Small fillet steaks grilled, served with truffle sauce,