Piece of Beef à la Cuiller à l'Ancienne

Ingredients

• piece of beef
• braising liquid
• egg
• breadcrumbs
• grated Parmesan
• melted butter
• langue écarlate
• escalopes of braised calf's sweetbread or lamb's sweetbread
• escalopes of fillets of young rabbit
• mushrooms
• sauce Demi-glace

Instructions

1. Take a square or oval piece of beef, shaped so that after cooking it can be worked into a case with little trimming.
2. Tie it, set it to braise, moisten fairly abundantly and cook it, keeping it a little firm.
3. Cool it under a press.
4. Trim the outside and hollow out the inside, leaving a thickness of a centimetre and a half at the bottom and on the sides; reserve the meat removed.
5. Coat the outside with egg and with breadcrumbs mixed with grated Parmesan, and sprinkle with melted butter.
6. Bake in an oven hot enough to set the coating into a well-coloured crust.
7. Chop the reserved meat finely and add slices of langue écarlate, escalopes of braised calf's or lamb's sweetbread, escalopes of fillets of young rabbit, and mushrooms.
8. Cover this mixture with sauce Demi-glace, Italienne, Périgueux or another in keeping, and heat it.
9. Set the case on the serving dish and pour the garnish into it.