Classic Culinary Arts:
Ox Tails A La Tartare Recipe
Ox Tails A La Tartare Recipe, part of the classic American culinary arts. Pieces such as Ox Tails A La Tartare Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Ox Tails A La Tartare Recipe
Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, one quart of stock, a bouquet of sweet herbs. Cut the tails in four- inch pieces, and put them on to boil with the stock and sweet herbs. Let them simmer two hours. Take up, drain and cool. When cold, dip them in the beaten eggs and in bread crumbs. Fry in boiling fat till a golden brown. Have Tartare sauce spread on the centre of a cold dish, and arrange the ox tails on this. Garnish with parsley, and serve.
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