1160—Queue de Bœuf à la Cavour

Section the tail, and braise it in a moistening two-thirds of which is brown stock and one-third white wine. It is well for the moistening to be somewhat abundant. Set to cook very gently, until the meat falls from the bones, i.e., for a matter of about four and one-half or five hours.

This done, dish the sections of the tail in a cocotte; add some small, cooked mushrooms; clear the cooking-liquor of grease; reduce it, and thicken it slightly with fecula. Strain this thickened cooking-liquor over the sections of the tail and the mushrooms, and set to boil very gently for ten minutes.

Serve thus in the cocotte set on a dish, and send a timbale of chestnut purée to the table at the same time.