1009 Museau et Palais de Boeuf

Ox Cheek and Muzzle

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.