Boeuf à la Ficelle

Boiled Beef on a String

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is an old-fashioned French dish, but has much to recommend it today, requiring the best-quality produce to be cooked as simply and in as healthy a fashion as possible. Of course, what you serve with it might change all that. I have a jar of ‘hot horseradish mustard’, which I like to mix with unsalted butter or cream to serve with the beef, and Fay Maschler, in her excellent book, Eating In, recommends hors

Ingredients

Method