[380]
]This done, cut out the meat from the inside; leave a thickness of about half-inch round the sides and on the bottom, and the piece thus emptied should constitute a square or oval case, in accordance with the shape originally adopted.
Coat the outside of the whole piece with a mixture of beaten eggs and fine bread-crumbs, combined with Parmesan; sprinkle melted butter over it with a brush, and put the case into a sufficiently hot oven to allow of a crust forming round it.
Meanwhile chop up the meat extracted from the inside of the piece; add thereto a little salted tongue, some braised slices of sweet-bread, and mushrooms; put the whole into a sautépan with an Italian or a half-glaze sauce, according to the requirements, and heat this garnish.
N.B.—This preparation was quite common in old-fashioned cookery, but though it is still served occasionally, it is now looked upon more as a curiosity than anything else. As a curiosity, therefore, I chose to include it among these recipes; but it does not follow from this that I in any way recommend it.
[1148—PIÈCE DE BŒUF A LA FLAMANDE]
Lard the piece of beef, and braise it as explained under No. [247].
Meanwhile prepare the following garnish:—(1) Cut a nice firm cabbage into four, remove the heart, and parboil it for seven or eight minutes. Drain it; cool it; divide up the quarters, leaf by leaf, so as to remove the hard ribs, and season with salt and pepper.
Mould them to the shape of balls by pressing them in the corner of a towel into balls weighing about three oz. each, or simply put them into a saucepan with a quartered carrot, an onion stuck with a clove, a faggot, six oz. of [blanched] breast of pork, and a little raw sausage with garlic, which latter must be withdrawn after cooking has gone on for one and one-half hours.
Moisten the cabbage with just sufficient consommé to cover it; add a few tablespoonfuls of good stock-fat; set to boil, and cook gently in the oven for one and one-half hours.
(2) Cut the required quantity of carrots and turnips to the shape of olives; cook them in consommé, and reduce the latter for the purpose of glazing.