Piece of Beef à la Mode, also called à la Bourgeoise

Ingredients

• piece of beef
• 350 grammes lardons
• Cognac
• pepper
• a little spice
• chopped parsley
• fine salt
• a little nutmeg
• half a bottle red wine
• 1 décilitre Cognac
• 3 small calf's feet or 2 medium ones
• 400 grammes small onions
• butter
• 600 grammes carrots

Instructions

1. Take a piece of beef of 2 kilos 500 to 3 kilos, enough for two services.
2. Marinate 350 grammes of lardons in Cognac 20 minutes in advance, season them with pepper and a little spice, and sprinkle them with chopped parsley at the last moment.
3. Lard the piece with them.
4. Rub the piece with fine salt, pepper and a little nutmeg, and marinate it for up to 6 hours with half a bottle of red wine and 1 décilitre of Cognac. (The lower figure of the marinating time is destroyed in the scan.)
5. Braise it by the ordinary method, adding the marinade to the moistening liquid, together with 3 small calf's feet or 2 medium ones, boned, blanched and tied.
6. At three quarters of the cooking, move the piece to a smaller pan and surround it with the calf's feet cut in small squares or rectangles, 400 grammes of small onions coloured in butter, and 600 grammes of carrots turned into olives and cooked two thirds through.
7. Cover with the braising stock strained through a chinois and skimmed of fat, and finish the cooking gently.
8. Arrange the piece, surround it with the garnish set in bouquets, and sauce it with the stock reduced to a Demi-glace.