Mastering the Art of French Cooking, Volume 2 (76 page)

2)
The mushroom and olive garniture or filling—for about 2 cups

The cubes of beef removed from the case

The frying pan from Step 1, and more fat or oil as needed

A mixing bowl

1½ cups (about 6 ounces) quartered fresh mushrooms, washed and dried

2 cups sliced onions

¼ cup mild-cured ham (or supermarket ham slice) cut into ¼-inch dice

1 to 2 large cloves mashed garlic

4 medium-sized black, oil-cured olives, pitted and diced

½ tsp thyme

1 egg

Pepper and salt

Cut the beef cubes so all are approximately ⅜ inch across; dry in paper towels. Heat fat or oil in pan until very hot but not smoking; rapidly brown beef cubes, tossing and turning them for several minutes, shaking and swirling the pan by its handle. When browned, scoop into bowl, leaving fat in pan. Add more fat or oil, if necessary, to film pan by
¹
⁄
₁₆
inch, and brown the mushrooms, tossing and turning for several minutes over high heat. Scoop into bowl; add the onions to the pan with a little more fat or oil if needed. Turn heat to low, stir up onions, cover pan, and cook slowly for 8 to 10 minutes until tender; raise heat, and stir for 2 to 3 minutes until onions are very lightly browned. Scoop into the mixing bowl, stirring in also the ham, garlic, diced olives, herbs, and egg. Season to taste, but be careful of salt because olives are salty.

3)
Filling and tying the case

White string

Either
a sheet of pork fat
¼ inch thick and large enough to cover top and sides of beef;

Or
caul fat
;

Or
well-washed cheesecloth

Sprinkle interior of beef case with salt and pepper, heap in the garniture, and
turn the hinged cover down to enclose it
.

Either drape the fat over the beef and tie in place with string, or wrap and tie the entire case in caul fat or a double thickness of damp cheesecloth.