COLD ROAST BEEF= Roasted and braised beef are both quite as good cold as hot, and in summer are sometimes preferable cold.
Cookery) A kind of ragout formerly cooked and served in the same dish; also, a dish consisting of several meats braised together and served in a terrine.
Cookery) Defn: Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.
A high- flavored substance, such as extract of game, for flavoring dishes of food; less properly, a ragout of partridge and rabbit braised in wine.
The legs braised as above may also be served with a sauce Palestine (No.
Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139).
A piece of braised meat, or a dish prepared by braising; also a preparation mixed and prepared of various ingredients in or with which dishes are braised.
The broth or juice from braised flesh or fish, usually served as a sauce.
Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person.
Braised sweetbreads with sauce Bearnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.
Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms.
Lard a piece of rump of beef, and then prepare in the same manner as braised beef.
Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person.
Garnish some braised sweetbreads with an artichoke bottom filled with French peas, for each person.
Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person.
Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau.
Use left over boiled or braised beef, and cut in thin slices.
Take three pounds from the tenderest part of the thigh, about two inches in thickness; lard it well on the surface, put it in a saucepan with same ingredients as for braised tendons of veal (Art.
The liquor they were braised in to be strained, skimmed free from fat, and reduced almost to a glaize, and added to the sorrel.
When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb, and round them the cutlets, and turnip sauce over the center.
When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning.
TAKE the liquor, when cold, that either poultry or meat was braised in, or some veal stock, taking care it be very free from fat.
It is very good when fresh and braised like the ribs.
Necks of Veal can be larded or plain roasted, or braised in plain gravy as before, and served with either sauces, Nos.
After the meat is braised French fashion, it is taken out of the broth, and the broth is strained and then used as a broth or soup, or made into a gravy.
Take now a recipe for cooking cabbage to serve with braised meat.
Then he ate his fill of barley soup with whey and braised garlic; and this was the result.
If made thicker it is called a puree, and is served with braised and dressed meats.
If the raw chicken is quartered, fried in the oil, and then braised in the broth with a dash of vinegar, the bunch of leeks and parsley, seasoned with pepper and a little salt, we have a dish gastronomically correct.
Supposedly the ingredients for a sauce in which the parboiled fowl is braised and served.
This formula plainly calls for fish balls braised or stewed in broth.
Yet, bear in mind that partridges may be braisedwith mushrooms or truffles; that they may be broiled or baked; that they disgrace neither pie nor pudding; and that they offer welcome basis for a salmi and puree.
This sauce is to be served with any kind of roasted, broiled or braised meats.
Take up, and finish the gravy as for braised tongue.
Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters.
Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts.
Braised turkey; haunch of mutton; boiled capon and oysters; tongue, garnished with tufts of broccoli; vegetables and salads.
The covered pan is properly used for braising only, for the tough cuts which have to be braised call for the combination of baking and steaming which results from the covered pan.
If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable.
Have ready cooked half a calf's liver (it may be boiled or braised with vegetables).
Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "braised" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: baked; barbecued; coddled; curried; fired; fried; heated; parboiled; roast; scalloped; seared; stewed
