1009 Museau et Palais de Boeuf
Ox Cheek and Muzzle
Preparation info
Difficulty
Easy
Appears in
Le Guide Culinaire
Published 1903
Method
Blanch the cheek and muzzle of beef, refresh under running cold water, then scrape the insides to remove the rough surfaces. Cook in a light Blanc and allow to cool in the liquid.
To serve
Remove from the cooking liquid, wash off and dry, cut into very thin slices then mix together with chopped onion, oil, vinegar, salt, pepper and chopped parsley. Serve arranged in raviers sprinkled with chopped parsley.
© 1903 All rights reserved. Published by Taylor and Francis.