Minced Beef

Émincè de Bœuf

Method

Put three quarters of a pint of brown sauce into a stewpan with one large eschalot finely minced; boil these together till the sauce has reduced to half the quantity, then mix with it three quarters of a pound of lean beef (roast if possible) that has been cut in little dice shapes; make it quite hot in the bain marie, then dish on a hot dish and garnish round with poached eggs that are sprinkled with a little chopped parsley, or crisply fried potatoes or croûtons, and serve.

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