The real name of this dish is _Miroton de la Concierge_, and it is currently held that only concierges can do it
to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a
dessert−spoonful of flour, and stir it till all is well colored. Pour on it a little gravy, or meat−juice of some
kind, and let it simmer for ten minutes after it begins to steam again. Then take your beef, which must be cold,
and cut in small slices; throw them in and let it all cook for a quarter of an hour, only simmering, and
constantly stirring it, so that though it becomes considerably reduced it does not stick to the pan.
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