Put the slices of beef and the onions in alternate layers into a saucepan, and in their midst place a faggot.
Drain the grease from the sautépan in which the slices were fried; swill with one and one-half pints of beer (old Lambic in preference); add the same quantity of brown stock, thicken with four oz. of brown roux; finish the seasoning with one and one-half oz. of powdered sugar; set to boil, stirring the while, and strain this sauce over the slices of beef and the onions.
Cover and cook gently in the oven for from two and one-half to three hours.
N.B.—Carbonnades
are served thus, mingled with the onions; but they may also be dished in a timbale and covered [390] ]with a Soubise consisting of the onion and the sauce rubbed through tammy.
[1175—ÉMINCÉ DE BŒUF]
Cold roast or boiled meats may be warmed up in many different ways.
In their preparation, however, the reader should follow one rule, the non-observance of which invariably leads to failure.
Whatever the meat be, it should first be cut into the thinnest possible slices; set on a dish, and covered with a boiling sauce or garnish, which should effect its warming up. If the meat boil in the sauce or garnish, it toughens, and this, above all, should be avoided when roast meat is used.
Sauces suited to Émincés