631. Ox-Cheek, A La Polonaise

Bone and trim two ox-cheeks ; prepare them for braizing as directed in the foregoing case ; moisten with half a bottle of Sherry, and allow them to simmer on the stove-fire for about ten minutes, add sufficient stock to cover them, and again set them on the stove to boil; skim and put them by the side of the fire, to continue gently boiling for five hours. When the ox-cheeks are sufficiently braized, and are become quite tender, put them in press between two dishes; when cold, trim, and afterward cut them across the grain into very thin slices. Then stick a number of triangular croutons of fried bread in an oval form on the dish, within two inches of the edge, and within this coronet place a layer of the thin slices of the ox-cheeks, over which spread some sauce made in the following manner:-

Shred the rind of two oranges very thin, and perfectly free from pith, boil it in water for five minutes, drain and refresh it in cold water, and then add to it a small ladleful of good Espagnole sauce, half a pound of red-currant jelly, four chopped shalots, a little grated nutmeg, and the juice of one lemon ; boil the whole together, stirring it the while with a wooden spoon, and use this preparation as directed above. Having thus continued alternately adding layers of ox-cheek and sauce, until the whole forms a dome; mask it over with the remainder of the sauce, and after smoothing the surface with the blade of a knife, cover it with some light-colored raspings of roll, bruised and sifted for the purpose. About three quarters of an hour before dinner, put the dish in the oven, when moderately hot to allow the preparation to get thoroughly warm; garnish with a border of fried eggs and glazed onions, pour some of the same sauce round it this, however, must be thinner than that directed to be used for mixing with the ox-cheeks - and serve.

632. Ox-Cheeks, A L'Allemande

Braize the ox-cheeks as directed in the foregoing case; when done, put them in press, and after being trimmed, place them on a buttered baking-sheet, and mask them all over with the following preparation : - Bake some pieces of crumb of bread of a light color, pound and sift them; use this powder to mix into a paste with Port wine, a table-spoonful of cinnamon-powder, and 2 oz. of pounded sugar; mix the whole well together, and spread it all over the ox-cheeks. Three quarters of an hour before dinner-time, put the ox-cheeks in the oven, when moderately hot, to get warmed through; then place them on their dish, garnish round with groups of small quenelles of potatoes (No. 312) and stewed prunes, sauce them round with German sweet sauce (No. 61), and send to table.

633. Ox-Cheeks, A La Portuguaise

Braize the ox-cheeks; when done, put them in press, trim and place them in a fricandeau pan, with the clarified and reduced broth in which they have been braized ; and having warmed them in this, and glazed them with it, dish them up; garnish round with a border of eggs, farcis, or stuffed and fried (No. 380), pour some Portuguese sweet sauce (No. 59) round the ox-cheeks, and send to table.