| Ingredients: | | | | |
| | | | 2 tbsp (30ml) Cointreau |
| 4lb (1.75kg) topside joint of beefoil | | | | |
| | | | For rich pancake batter |
| 12 small onions or shallotsbouquet garni | | | | |
| | | | 4 oz (125g) plain floursalt |
| ½ pt (300ml) watersalt & pepper | | | | |
| | | | 2 eggs |
| Instructions: | | | | |
| | | | ½ oz (15g) butter |
| 1. set oven at mark 4 | | | | |
| | | | ½ pt (300ml) milk |
| 2. Brown the beef all over in a flame-proof | | | | |
| casserole, using the minimum of oil. | | | | Instructions: |
| | | | |
| 3. Place the peel but whole onions round | | | | 1. Mix the batter in the sme way as for |
| the meat, pour on the wine and tuck in the | | | | basic pancake batter, adding the butter at |
| bouquet garni. Cover and place in the | | | | the same time as the eggs. |
| pre-set oven for 30 minutes. | | | | |
| | | | 2. Heat a little butter in a 7 inch (18cm) |
| 4. Reduce the heat to Mark ½ and | | | | thick based frying pan, pour off the excess |
| continue cooking until the onions are tender. | | | | and cook the pancakes in the same way as |
| If necessary add up to ½ pt (150ml) | | | | ordinary pan- cakes. When all 8 are made |
| water. | | | | keep them warm between 2 plates in a warm |
| | | | oven until serving. |
| 5. When the meat is done - test with a | | | | |
| skewer - lift out onto a serving dish. | | | | 3. Wipe around the pan, put in the sugar |
| Arrange the onions around the joint and keep | | | | and heat until the sugar has Melted and |
| warm. | | | | turned golden brown. |
| | | | |
| 6. Make a gravy by adding the remaining | | | | 4. Remove the pan from the heat, add the |
| water to the cooking pot. Season to taste, | | | | butter, orange juice, lemon rind and |
| and take out the bouquet garni. Stir over a | | | | Cointreau. Mix well together and replace |
| high heat to reduce a little, then pour over | | | | over a low heat. |
| the meat and onions. | | | | |
| | | | 5. Fold each pancake in half and then in |
| Crepes Suzette | | | | half again to form a quarter circle. |
| | | | |
| Dessert: | | | | 6. Place all the pancakes in the pan and |
| | | | when they are reheated and soaked in the |
| Butter for frying | | | | sauce, pour the brandy over them and ignite |
| | | | it. |
| 2 oz (50g) castor sugar | | | | |
| | | | 7. Serve at once by transferring the |
| 2 oz (50g) butterthe juice of 2 mandarins, | | | | pancakes to a large flat oval dish, Pour |
| tangerines and the grated rind of 1 lemon | | | | over them the sauce and dust the whole with |
| | | | sifted icing sugar. |
| 1 tbsp (15ml) brandy | | | | |