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BEEF ROUND DEVELOPMENT OF PRINCE ALBERT JULIA CHILD

H wave again!

Here I am again, but now as "cociñeira" to discuss some details about the development of the Julia Child recipe.

As she rightly said in his introduction, the recipe is not difficult, but I must say it takes time. Therefore I recommend that if you going to do for dinner, empecéis morning, and if you are eating, as in my case, set yourself to work bright and early, or the day before, if not you will, like me, eating after 4 pm.

Otherwise, how could it be otherwise with the ingredients and the care it takes, the result is simply exquisite. It is a tasty meat category, and the mixture of flavors that provide diverse and rich ingredients such as Madeira, the foie gras, truffles and matignon of stewed vegetables, is delicious. For all this, and despite the time it takes, I advise that one day you burden it with patience and elaboréis cuisine. Worthwhile.

I tried playing with the photos of the main steps of processing. I hope you find it useful, so here are .... MARCHING !!!!!!

steeping truffles in Madeira wine

The herbal bouquet

The ingredients for vegetable matignon

The

stewed vegetables

Ingredients for the filling of foie gras

The slit in the round practiced

meat stuffed with foie gras and truffles marinated

The round tied

details covering the filling bacon

After browning the round and before placing it in the oven

meat, and sliced, with sauce and accompanied by mashed potatoes with cheese gratin

Another perspective of the source

emplatado already and ready to eat

Bon appétit!

MG to walk between the fire pots