Top round or rump of beef Flemish style (Pièce de boeuf à la Flamande) 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 389) 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 flour for arrowroot powder, and beef rump for beef top round. 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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