Chapter XI · Hors-d’Œuvres · No. 315
315—Smoked Hamburg Beef
Cut it into very thin slices; divide these up into triangles, and roll the latter into the shape of cones. The slices may also be served flat.
Dish up at the last moment, and serve very cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 315, p. 145. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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