Oxtail Chipolata
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oxtail
- garniture Chipolata
- sauce Demi-glace
Instructions
- Cook the oxtail according to the formula for the à la Cavour.
- Gather the sections in a sauté pan with a garniture Chipolata.
- Strain, skim and reduce the cooking liquor and add it to a proportionate quantity of sauce Demi-glace; pour it over.
- Simmer the whole together for 20 minutes and arrange in a timbale.