2417 Pièce de Boeuf à la Flamande

Name: Pièce de Boeuf à la Flamande
Cuisine: France
Ingredients: Place the prepared cabbage into a shallow pan with one carrot cut in four, one onion stuck with a clove, a Bouquet garni, a 250 g (9 oz) piece of blanched streaky bacon and a 150 g (5 oz) piece of raw garlic sausage. Add sufficient White Bouillon to just cover the cabbage and a little good stock fat, bring to the boil and cook gently in the oven for 1½ hours.; Trim the required quantity of carrots and turnips into the shape of olives, cook them in White Bouillon and reduce this so as to glaze them.; Cut a nice firm cabbage into four and discard the centre stalk. Boil for 7 to 8 minutes in water, drain and allow to cool. Separate the leaves and cut away any of the hard stalks. Season with salt and pepper and mould into balls by squeezing in the corner of a clean cloth, approximately 90 g (3 oz) each.; Prepare and cook some small plain boiled potatoes.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Lard the beef, braise in the usual manner and glaze it at the last moment.

Meanwhile, prepare the following garnish:

Cut a nice firm cabbage<