Piece of Beef à la Flamande
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- piece of beef
- lardons
- garniture à la Flamande
- braising stock
Instructions
- Lard the piece of beef.
- Braise it in the ordinary way and glaze it at the last moment.
- Arrange it and surround it with the garniture à la Flamande.
- Skim, strain and reduce the braising stock, and serve it separately.