COLD BEEF BRAISED AU PAIN PERDU

Sun (Auckland), Volume I, Issue 230, 17 December 1927, Page 20 (Supplement)

COLD BEEF BRAISED AU PAIN PERDU

Take the beef left over from yesterday’s joint, and cut from a piece of larding pork four long strips a quarter of an inch thick. Mix on a plate a tablespoonful of freshly chopped parsley with half a bean of chopped garlic. Roll the pork strips in this seasoning; then, with a large larding needle, insert them into the lean part of the beef. Season with salt and pepper- to taste. Ileat two ta.blespoonfuls of lard in a braising pan, add the beef and brown for ten minutes, turning once in a while. Remove the beef and lay it on a plate. Put two tablespoonfuls of flour into the pan, stir well, then add a pint of water and a gill of sherry (if liked); mix well and replace the beef. Scrape six small carrots and peel six small onions; brown in a tablespoonful of melted butter in a frying pan and add to the beef. Season, cover the pan and boil for ten minutes: then set in a moderate oven for about an hour. Dross the beef on a hot dish, skim off the fat from the surface of the sauce and boil it for two minutes. Pour this sauce over the beef, arrange twelve slices of pain perdu round it and serve. To Cook the Pain Perdu Crack one fresh egg on a plate, add one gill of milk and one gill of cream. Season with half a teaspoonful of salt, three saltspoonfuls of pepper and a saltspoonful of grated nutmeg. Beat with a fork for two minutes. Cut twelve slices of stale bread a quarter of an inch thick and dip each slice in the preparation. Heat two tablespoonfuls of melted butter in a large frying pan : drop the slices of bread in the pan, and fry three minutes on each side.