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Classic
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page 17
butter, salt and a little powdered mustard and put it in the oven until there is
a nice crust on top. Grated cheese of any kind may be added, or a few
tablespoonfuls of well cooked tomatoes, or a few tablespoonfuls of Italian
mushrooms stirred up with chicken livers, or the remnants of pâte dé foie
gras, or chopped ham or salt tongue, in fact almost anything that will give it a
nice relish.
DAUBE GLACéE
Take five or six pounds of the round of beef, two inches thick. Two days before
cooking it, lard it with strips of lard half an inch thick and three inches
long. Tie it in a round with a string, not too tight. Season with salt, and
black and red pepper, and put in a good pinch of saltpetre. Let your larding be
almost an inch and a half apart. Rub up your daube with an onion and whatever
falls from the seasoning. Put it away in a china tureen in a cool place for
twenty-four hours. Early the next day take one of these thick, black saucepans
and put in the bottom of it a piece of pig skin the size of the saucepan. Put in
a bouquet of thyme, parsley, two laurel leaves, one onion, and a small piece of
garlic. Take three calf's feet that have been cut in halves by the butcher, lay
them on top of the bouquet, and add half a cupful of meat juice. Let it simmer
on a slow fire for half an hour, then add enough water to allow the calf's feet
to simmer very slowly for five or six hours, until the bones detach themselves
from the meat, the gravy to be tested with the fingers until it has a gelatinous
consistency. The pot must be closely covered, and a weight put on the cover so
that it touches the meat. The calf's feet must be boiled before they are put in
the daube, and that gelatinous water used when your daube is cooked. Put it in a
clean tureen to take a round form.
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