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2474 Hachis
Appears in
Published 1903
In culinary terms the word Hachis should not be taken in its literal sense as denoting finely chopped meat. Rather this dish should consist of a fine Salpicon or small dice of meat prepared in accordance with the same principles as the Emincés and for the same reasons.
When roast meat is used it should not be boiled in the sauce which is usually Sauce Demi-glace. It is used to effect the binding of the Hachis in the proportions of 2½ dl (9 fl oz or 1⅛ U.S. cup) per 1 kg (2¼ lb) of the diced meat being used.
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