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Devilled Beef

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If you have a piece of cold meat, cut it in slices, roll these in a little oil, to which you have added a fair amount of salt, pepper, and some continental mustard, which has a mild flavour and helps to tenderise the meat.
Then dip the slices in white breadcrumbs and grill gently.
Serve the following sharp sauce separately: boil 4 finely chopped shallots in 5 tablespoonfuls of vinegar.
When the liquid has almost evaporated, add a large glass of stock, or water and meat cube, and simmer for 5 minutes on a gentle heat.
Now mix 1 tablespoonful of flour to a paste with a little cold water.
Stir this in, cook for another 5 minutes, add a dash of pepper, and—away from the fire—a pinch of chopped parsley.
Note: A very similar dish was popular in Victorian England, served with what was called Wow-Wow Sauce.

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Devilled Beef Recipe