2415 Pièce de Boeuf à la Cuiller à l’Ancienne

Preparation info
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By Auguste Escoffier

Published 1903

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This dish is rarely produced today although it was quite common in days gone by. The recipe is given here more for the sake of interest than anything else.

Choose a square or oval piece of beef, bearing in mind that when it is cooked it will have to be fashioned into the shape of a case. Tie it carefully and braise it in the