RÉCHAUFFÉ OF BEEF
- Some slices of cold roast beef, rare if possible
- 1 oz. (1 heaping tablespoonful) butter
- 3 tablespoonfuls red currant jelly
- 1 wineglassful sherry wine
- Salt and red pepper to taste
Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.
When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.