Oxtail à la Charolaise

Ingredients

• oxtail
• carrots
• turnips
• Consommé
• lean pork
• eggs
• chopped parsley
• garlic
• sauce Espagnole
• pomme Duchesse mixture
• very lean belly bacon

Instructions

1. Prepare the oxtail as for the à la Cavour, as far as the end of its cooking.
2. Turn carrots and turnips into large olives and cook them in Consommé.
3. Make quenelles from a fine hash of pork bound with eggs, with chopped parsley and a point of garlic, and poach them in advance.
4. Gather the oxtail sections in a sauté pan with the vegetables and the quenelles.
5. Strain, skim and reduce the cooking liquor, bind it lightly with sauce Espagnole and pour it over; simmer for 20 minutes.
6. Set a border of pomme Duchesse on the serving dish and colour it in the oven.
7. Arrange the sections along the inside of the border and the garnish in the middle.
8. Cook rectangles of very lean belly bacon separately and set them around the border.