Chapter XV · Relevés and Entrées · No. 1159
Built upon: No. 247Ordinary Braisings
1159—Queue de Bœuf à l’Auvergnate
Section the tail, and braise it in white wine, after recipe No. 247, Ordinary Braisings.
Prepare a garnish of rectangles of lean bacon, large chestnuts cooked in consommé and glazed, and small onions cooked in butter.
Put the sections of the tail in an earthenware cocotte with the garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1159, p. 384. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →