Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
59/240 (page 47)
![[ ] CREAMS OF BEEF, J lb. lean beef. 4 oz. panard. 1 tablespoouful Espagnole 1 egg. 1 tablespoonful cream. Pepper and salt. sauce. Decoration.—Chopped mushroom. ,, parsley or truffle. For dishing.—Creamy potato. ^ pint Espagnole sauce. Peas or macedoine. Grease small moulds and decorate them alternately with parsley and mushroom. Make panard (see p. 216). Mince the beef twice, pound with all the other in- gredients except the cream, and press through a wire sieve. Stir in the cream and fill the moulds. Steam very carefully without boiling from twenty to thirty minutes. Drain on a hot cloth and dish on the piped potato. Pour the sauce round and garnish with the vegetables.](https://iiif.wellcomecollection.org/image/b2150457x_0059.jp2/full/800%2C/0/default.jpg)
