BLANKENBERG BEEF


The real name of this dish is _Miroton de la Concierge_, and it is
currently held that only _concierges_ can do it to perfection. Put a
handful of minced onion to fry in butter; when it is nearly cooked, but
not quite, add a dessert-spoonful of flour, and stir it till all is well
colored. Pour on it a little gravy, or meat-juice of some kind, and let
it simmer for ten minutes after it begins to steam again. Then take your
beef, which must be cold, and cut in small slices; throw them in and let
it all cook for a quarter of an hour, only simmering, and constantly
stirring it, so that though it becomes considerably reduced it does not
stick to the pan.



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