Emincés are in effect slices of cold meat reheated in a suitable sauce and sometimes garnished. The following points should be noted and adhered to if good results are required:
For preference, Emincés should be prepared from cold roast or braised sirloin or fillet of beef.
The meat being used should be cut into very thin slices then placed on a dish and covered with the boiling sauce selected.
The dish may be reheated on the side of the stove but under no circumstances should it be allowed to boil if the meat has been roasted, as this will result in it becoming tough.