Beef Beaujolais

!±8± Beef Beaujolais

Ingredients:

4lb (1.75kg) topside joint of beef

oil

12 small onions or shallots

bouquet garni

½ pt (300ml) water

salt & pepper

Instructions:

1. set oven at mark 4

2. Brown the beef all over in a flame-proof casserole, using the minimum of oil.

3. Place the peel but whole onions round the meat, pour on the wine and tuck in the bouquet garni. Cover and place in the pre-set oven for 30 minutes.

4. Reduce the heat to Mark ½ and continue cooking until the onions are tender. If necessary add up to ½ pt (150ml) water.

5. When the meat is done - test with a skewer - lift out onto a serving dish. Arrange the onions around the joint and keep warm.

6. Make a gravy by adding the remaining water to the cooking pot. Season to taste, and take out the bouquet garni. Stir over a high heat to reduce a little, then pour over the meat and onions.

Crepes Suzette

Dessert:

Butter for frying

2 oz (50g) castor sugar

2 oz (50g) butter

the juice of 2 mandarins, tangerines and the grated rind of 1 lemon

1 tbsp (15ml) brandy

2 tbsp (30ml) Cointreau

For rich pancake batter

4 oz (125g) plain flour

salt

2 eggs

½ oz (15g) butter

½ pt (300ml) milk

Instructions:

1. Mix the batter in the sme way as for basic pancake batter, adding the
butter at the same time as the eggs.

2. Heat a little butter in a 7 inch (18cm) thick based frying pan, pour off
the excess and cook the pancakes in the same way as ordinary pan-
cakes. When all 8 are made keep them warm between 2 plates in a
warm oven until serving.

3. Wipe around the pan, put in the sugar and heat until the sugar has
Melted and turned golden brown.

4. Remove the pan from the heat, add the butter, orange juice, lemon
rind and Cointreau. Mix well together and replace over a low heat.

5. Fold each pancake in half and then in half again to form a quarter circle.

6. Place all the pancakes in the pan and when they are reheated and
soaked in the sauce, pour the brandy over them and ignite it.

7. Serve at once by transferring the pancakes to a large flat oval dish,
Pour over them the sauce and dust the whole with sifted icing sugar.