A guide to modern cookery

served hot are used. Take the pieces, one by one, with a fork, and place them in a _terrine à pâté_ with the carrots, onions, and squares of bacon rind, which have remained almost untouched. Strain the gravy over them through an ordinary strainer, pressing lightly the while, and leave to cool. When about to serve, turn out the daube on a cold dish, and surround with chopped aspic jelly. 1174—CARBONNADES A LA FLAMANDE Cut three lbs. of lean shoulder or cushion of beef into thin, short slices. Season the latter with salt and pepper, and brown them quickly on both sides in stock fat. At the same time toss one and one-quarter lbs. of minced onions in butter, until they are well browned. Put the slices of beef and the onions in alternate layers into a saucepan, and in their midst place a faggot. Drain the grease from the sautépan in which the slices were fried; swill with one and one-half pints of beer (old Lambic in preference); add the same quantity of brown stock, thicken with four oz. of brown roux; finish the seasoning with one and one-half oz. of powdered sugar; set to boil, stirring the while, and strain this sauce over the slices of beef and the onions. Cover and cook gently in the oven for from two and one-half to three hours. N.B.—Carbonnades are served thus, mingled with the onions; but they may also be dished in a timbale and covered with a Soubise consisting of the onion and the sauce rubbed through tammy. 1175—ÉMINCÉ DE BŒUF Cold roast or boiled meats may be warmed up in many different ways. In their preparation, however, the reader should follow one rule, the non-observance of which invariably leads to failure. Whatever the meat be, it should first be cut into the thinnest possible slices; set on a dish, and covered with a boiling sauce or garnish, which should effect its warming up. If the meat boil in the sauce or garnish, it toughens, and this, above all, should be avoided when roast meat is used. Sauces suited