Boeuf à la Mode

Beef in Red Wine

Preparation info
  • serve to


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (4-pound) rump roast
  • ¼-inch thick sheet of larding fat
  • Madeira<


  1. Rump roasts are usually not well-marbled, therefore it is wise to lard them. Cut fat into ¼-inch strips. Sprinkle with Madeira. Then, using a larding needle, insert them into the grain of the meat at 1–inch intervals. Once meat is larded put it into a bowl a little larger than its own size.
  2. To the bowl add the ingredients down to the flour. Refrigerate and ma