1146—Pièce de Bœuf à la Bourguignonne

Lard the piece of beef, and No. 168, Cooked Marinade for Venison it for three hours in brandy and red wine. Braise it after the manner described under No. 247, Ordinary Braisings; moisten first with the wine of the No. 168, Cooked Marinade for Venison, and, when the latter is reduced, with some veal gravy and one-half pint of Espagnole sauce per quart of liquid, taking care that the whole moistening reaches the top of the piece of meat. Add a faggot and some mushroom parings; set to boil, and cook gently in the oven.

When the meat is two-thirds cooked, transfer it to another saucepan, and surround it with mushrooms cut into two or four, according to their size, and tossed in butter; breast of bacon, cut into dice, No. 273, Blanchings and tossed in butter, and some small onions half-glazed with butter.

Strain the sauce through a sieve over the piece of beef and its garnish, and complete the cooking gently.

A few minutes before serving, put the meat on a dish and glaze it in the oven. Transfer the meat to the dish intended for the table; quickly reduce the sauce if necessary, and pour it over the piece of beef and the garnish.