1009 Museau et Palais de Boeuf

Name: Museau et Palais de Boeuf
Cuisine: France
Ingredients: salt; vinegar; parsley; pepper; cold water; beef; oil; onion

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,