"Braise" Quotes from Famous Books
 ... Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; ...
— The Belgian Cookbook • various various
... combination of roasting and stewing small joints of meat in a shallow stewpan. It is a favorite method of cooking with the French, and is supposed to bring out an unusually fine flavor and aroma. The pan in which a braise is to be made always should be lined with slices of bacon, carrot, onions and herbs, upon which the meat is placed. It usually is moistened with stock or stock and wine. The more delicate meats, such as sweetbreads, fillets, ...
— The Story of Crisco • Marion Harris Neil
... bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter. Braise these for 1/4 of an hour, keeping them well stirred. Wash and pare the artichokes, and after cutting them into thin slices, add them, with a pint of stock, to the other ingredients. When these have ...
— The Book of Household Management • Mrs. Isabella Beeton
... Braise a larded filet of beef with what vegetables are in season. Put in a saucepan and moisten while cooking with a bottle of good claret or sherry. When done garnish the meat with macaroni prepared as follows: Boil one-half pound of macaroni, cut into three-inch lengths and put in a saucepan with some ...
— Joe Tilden's Recipes for Epicures • Joe Tilden
... creatures may wish, to look round them, In short, dear, "a Dandy" describes what I mean, And BOB's far the best of the genus I've seen: An improving young man, fond of learning, ambitious, And goes now to Paris to study French dishes. Whose names—think, how quick! he already knows pat, A la braise, petits pates, and—what d' ye call that They inflict on potatoes?—oh! maitre d'hotel— I assure you, dear DOLLY, he knows them as well As if nothing else all his life he had eat, Tho' a bit of them BOBBY has never touched yet; But just knows the names of French dishes ...
— The Complete Poems of Sir Thomas Moore • Thomas Moore et al |
