1175—Émincé de Bœuf

Cold roast or boiled meats may be warmed up in many different ways.

In their preparation, however, the reader should follow one rule, the non-observance of which invariably leads to failure.

Whatever the meat be, it should first be cut into the thinnest possible slices; set on a dish, and covered with a boiling sauce or garnish, which should effect its warming up. If the meat boil in the sauce or garnish, it toughens, and this, above all, should be avoided when roast meat is used.

Sauces suited to Émincés are the Bordelaise, the Piquante, the Italienne, the Chasseur, the Poivrade, the Périgueux, and the Tomato.