GOOD FRENCH CUISINE
CAEN-STYLE BEEF

The capital of Normandy is not only famous for its guts: it also has its Caen-style beef. I ate it in an inn in its suburbs at least a quarter of a century ago. It was on the road which leads to this charming little beach nearby which, quite rightly, was named Riva Bella, and which was then simply called Ouistreham.
I kept a memory of this beautiful summer morning and this lunch that time has not yet been able to erase.
Quite naturally, I asked the pleasant landlady of this good inn for her precious recipe. She hastened to give it to me, in the simplest way possible, in fact, and I am happy to summarize it here for our readers.
We take three or four pounds of walnut gite, or the same quantity of slices. We're making it last long. Add a veal foot as well as a few pieces of rind, with bones.
When we see that the beef is nicely browned, we sprinkle it with half a glass of good cognac, which we flambé in the pan,
It is then moistened with three parts of white wine and one part of hot water: it is important that the beef is simply covered, but not drowned. We must add carrots, which we leave whole if they are young, and which we will cut into pieces in case they are old. You have to add a lot and don't forget to add salt and pepper. All this must be accompanied by a bouquet garni.
We must cover the pan, so that it closes airtight, and let it cook for a good three hours, at least. For this office, the stove oven is preferable. It is recommended to degrease, but only when serving.

This Caen-style beef can be eaten cold. In this case, we must cut it into slices, put these slices in a mold, and water with the very defatted juice, in which we have melted two sheets of gelatin. The dish must have spent the night in a cool place. But the next day it will appear truly splendid to you. And it will be a real treat.

ROSETTE.