Ordinary braisings (Les braises ordinaires) 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 104) by Auguste Escoffier

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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 beef, veal, lamb or poultry for mutton; and flour for arrowroot powder. Requires marinating for 8 hours. Uses the book's "The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés)" and "Brown stock or estouffade (Fonds brun ou estouffade)".

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