Oxtails a la Chipolata

Prepare and cook the oxtails the same as indicated in oxtails a la castellane (No. 1320), glaze them with meat glaze, dish them, garnishing around with broiled sausages a la Chipolata (No. 754), some braised salt pork cut in squares, some small glazed onions (No. 2765), balls of carrots, whole chestnuts, celery roots cut in cloves of garlic form, and some mushroom heads; the vegetables blanched and cooked separately in the oxtail broth. Pour over this same broth free of all its fat, and reduce with espagnole sauce (No. 414), and Madeira.

Beef