Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt,
pepper, thyme and bay−leaf; cook for one and one−half hours with not too hot a fire. After that, place the beef
on an oval dish; keep it hot; stir two tablespoonfuls of demi−glaze into the vegetables and let it boil up. Cut
some slices of the beef, and strain the sauce over all.
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