Grilled ox tail (Queue de boeuf grillée) 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 394) by Auguste Escoffier

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  • EYB Comments

    Requires cooking for 5 hours. See recipe for a variation.

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

Accompaniments: Tomato sauce (Sauce tomatée); Devilled sauce (Sauce diable); Italian sauce (Sauce Italienne); Piquante sauce (Sauce piquante); Robert sauce (Sauce Robert); Soubise sauce (Sauce Soubise)

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.

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    Requires cooking for 5 hours. See recipe for a variation.

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