Minced braised beef served in a beef shell (Pièce de boeuf à la cuillère) from Mastering the Art of French Cooking, Volume One (page 313) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots. Can substitute allspice berries for whole cloves; cooking oil for pork fat; beef bouillon for beef stock; and calf feet, bacon rind, and/or ham rind for veal knuckles. Marinate beef for at least 6 hours and up to 24 hours. See recipe for recommended cuts of braising beef.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.