Chapter XV · Relevés and Entrées · No. 1348
Built upon: No. 1175Émincé de BœufNo. 1178Hachis de Bœuf à l’AméricaineNo. 1179Hachis de Bœuf Parmentier
1348—Émincés et Hachis
An unalterable principle governs the preparation of émincés and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard.
They should, therefore, only be heated in their accompanying garnish or sauce, and in the case of émincés, cut as finely as possible.
For the various recipes under this head, see the Chapter on Beef. (Nos. No. 1175, Émincé de Bœuf, No. 1178, Hachis de Bœuf à l’Américaine and No. 1179, Hachis de Bœuf Parmentier.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1348, p. 446. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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