Top round or rump of beef a la cuiller (Pièce de boeuf à la cuiller) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 388) by Auguste Escoffier

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

    Requires marinating for 8 hours. Can substitute beef rump for beef top round, flour for arrowroot powder, and the book's "Half glaze (Demi-glace)" for the book's "Italian sauce (Sauce Italienne)" specified in this recipe. Uses the book's "Brown stock or estouffade (Fonds brun ou estouffade)", "Half glaze (Demi-glace)", and "The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés)".

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