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Classic
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page 27
keep warm for a few moments over steam, but not long enough for the butter to
become oily. Serve on hot plates. Garnish with sprigs of parsley, fried potato
or browned potato balls, placed around the platter.
Meat stew.
Heat milk and water (about half each) and thicken with a beaten egg and a little
flour. When nicely boiled, add the beef, either chipped or sliced as desired,
and almost immediately remove from the fire, as the less it is cooked, the
better. If the beef is very salt, soak it in warm water before boiling.
Fricasse of beef.
Cut the beef into thin slices, take som fine cut parsley, cut a small onion in
four quarters, and put all together in a stew pan with a small piece of butter
and some strong soup stock; Season with salt and pepper; let it simmer 15
minutes; then mix in the yolks of two eggs and a teaspoon Worcestershire sauce.
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